I wanted to make a flourless chocolate roulade for Passover. I thought I would use the chocolate cloud in the Cake Bible. And I decided to make it as a roulade, which the recipe indicates is perfectly ok
I made the light whipped ganache as the filling and it came out superbly.
The only problem with the way the cake turned out was that when I tried to roll it into a roll with the filling the cake stuck to the parchment and left a thin skin of cake on the paper, leaving a patchy and slightly broken roll as I turned it.
So the details:
I didn’t use Baker’s Joy spray but buttered the parchment paper. I did moisten clean dish towels and lay it on the cake as it cooled. I wonder if the cake was slightly overbaked—it didn’t taste dry at all (but of course I had the whipped ganache on my tongue as well).
So: any thoughts on how to make this into an unbroken roll?