I made a roulade not too long ago. It was supposed to have a chestnut filling, but I didn't feel like spending the time or money trying to find chestnut puree so I improvised with what I had on hand.
Making the roulade itself felt really similar to making a torte- lots of sugar, eggs, and chocolate and not a whole lot else. I did not have the suggested pan to use, so I just used a baking sheet with deeper sides and that seemed to work. What I ended up with was what resembled a shallow sheet cake. I made a filling out of whipping cream, peppermint extract, and a little bit of powdered sugar and cocoa powder.
Rolling the roulade was pretty easy, but I would have liked to let the cake part set for overnight like suggested, since it was really soft. I didn't end up rolling it as tightly as I would have liked because of that, but it still tasted great. I sent it to work with a friend of mine who works in a nursing unit and she said everyone liked it there too.
-Beth
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