To: Taste Testers
From: Culinary Muse
Date: Gratifying Days
Subject: Enrapture

Invite friends over for a wicked desert paired with sparkling sweetness from Executive Chef, Mark E. Caldwell & J Vineyard & Winery. This Chocolate Mousse Roulade recipe has been edited by Mark for enticing exactness. The sparkling wine he suggests, has been created in the traditional method of Champagne, or mêthode champenoise. This labor-intensive philosophy results in sparkling wines of incredible depth, complexity and dazzling effervescence.

Chocolate Mousse Roulade with Huckleberry Cream and Fresh Fruit paired with J Vintage Brut

Ingredients:
Roulade:
2 oz Bittersweet Chocolate, melted and cooled to room temperature 2 Egg Yolks
¼ tsp Salt
¾ cup Granulated Sugar
7 Egg Whites
¼ cup Cake Flour, sifted

Mousse:
2 cups Heavy Cream
1/ 3 cup Unsweetened Cocoa Powder
3 Tbl Sugar

Huckleberry Cream:
1 cup J Ratafia
1 tsp Salt
¼ cup Sugar
1 pint Huckleberries
1 cup Heavy Cream
3 Tbl Sugar
1 tsp Vanilla
Method:
Cake Procedure:
Preheat oven to 425 degrees.
Line a 17x12 rimmed baking pan with parchment paper. In a large bowl, whisk together the chocolate, egg yolks, salt, and 2 tablespoons warm water. In a small saucepan over medium heat, stir the granulated sugar in ¼ cup of water over medium heat until the sugar has dissolved. Remove from the heat and let cool slightly. Whip the egg whites in a mixer using the whisk attachment on high speed until they are very foamy and just beginning to form soft peaks. Slowly drizzle the warm sugar syrup as you continue to whip until the whites form medium peaks that hold their shape but are not at all stiff. Using a spatula, gently stir in 1/ 3 of the egg whites into the chocolate mixture. Gently fold in the flour, then the remaining egg white. Immediately spread the batter evenly into the prepared pan. Bake about 15 minutes, or until the middle of the cake springs back when you press it lightly in the center. Let the cake cool completely.

Mousse Procedure:
In a mixing bowl using the whisk attachment, mix the cream, cocoa powder, and sugar. Whisk until firm peaks form.

Huckleberry Cream Procedure:
In a small saucepan, bring the huckleberries, J Ratafia, salt, and the ¼ cup of sugar to a simmer. Cook for 15 minutes. Drain, saving the juice. Meanwhile, in a mixer with the whip attachment, mix the cream, the 3 tablespoons of sugar and the vanilla until soft peaks form. Slowly, pour the huckleberry juice into the cream until it reaches firm peaks. Season to taste (sugar, juice, or vanilla).

Assembly Procedure:
Once the cake has cooled, run a sharp knife around the edge of the pan. Invert the cake onto a clean, flat surface. Carefully peel off the parchment paper. Spread the filling evenly over the cake, making sure to go all the way to the edges. With the short side of the cake facing you, tuck ½ inch of the cakes edge tightly over the filling, then begin to roll, trying to keep the roll as tight as possible. Trim the ends of the roll. Slice into 1 inch thick slices. Carefully drizzle on ½ teaspoon of J Pear Liqueur.

Other Options:
The cake can be tightly wrapped and refrigerated for up to 4 days, or frozen for up to 2 weeks. (Leave wrapped while thawing in the refrigerator.) Garnish with fresh berries and/or chocolate curls and a sprig of mint.

Take a taste tour through Northern CA & the Russian River Valley with your host J Vineyards

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