Preparation

做蛋糕：

• Position a rack in the middle of the oven and heat the oven to 350°F. In a double boiler, melt the chocolate with the warm water. Let cool to room temperature.
• 将18×13英寸的有框烤盘（标准的半平底锅）和软黄油涂上润滑。将锅中的羊皮纸排成；黄油，然后面粉羊皮纸。
• With an electric mixer, whip the egg yolks in a large bowl on medium-high speed until light in color and beginning to thicken, 2 to 3 minutes in a stand mixer, or 3 to 5 min. with a hand mixer. Add 1/2 cup of the sugar and whip until very thick and pale yellow, about 2 min. Reduce the speed to low and mix in the melted chocolate. With a rubber spatula, stir in the cocoa and salt until blended.
• 在干净干燥的碗中，用干净干燥的搅拌器（任何油脂都可以防止白色鞭打），用中等速度的电动搅拌机将蛋清鞭打，直到泡沫起泡并开始增加体积，大约30秒钟。在稳定的溪流中，添加剩余的1/2杯糖。将速度提高到中高，然后鞭打直到形成2至3分钟的软峰。在立式搅拌机中，或4至6分钟。带有手工搅拌机。
• With a rubber spatula, fold the whites into the chocolate mixture in two equal additions. You can fold in the first half vigorously to lighten the yolks, but fold in the second half gently, mixing just until the batter is evenly colored with no streaks of white. Don’t overmix. Scrape the batter into the baking pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 22 to 25 min.

  

• Meanwhile, spread a clean dishtowel (at least as big as the cake pan) on the counter. Using a sieve, dust the towel with cocoa powder, completely covering it (this will keep the cake from sticking to the towel as it cools).

Roll the cake and let it cool:

• Immediately after taking the cake from the oven, run a small knife around the inside edge to loosen it from the pan. Invert the cake pan onto the towel in one quick motion. Remove the pan. Carefully peel off the parchment. Using both hands and starting from one of the short ends, roll up the cake and the towel together. Let cool to room temperature.

  

Make the filling and sauce:

• Put the thawed raspberries in a food processor and process until completely puréed. Pass the purée through a fine sieve to strain out the seeds. You should have about 1 cup of purée.
• Fill a wide pot or straight-sided skillet with 1 to 2 inches of very hot water. In the bowl of an electric mixer, whisk the egg whites, 1/2 cup of the sugar sugar and a generous pinch of salt until blended. Set the bowl in the pot of hot water; make sure the water comes up to at least the level of the mixture in the bowl. Whisk until the mixture is almost hot (about 120°F), about 90 seconds. Take the bowl out of the water. With an electric mixer on medium-high speed, whipe the whites until cool and thick, 2 to 3 min. Reduce to medium speed, add the butter, 1 Tbs. at a time, and mix until the butter is completely incorporated. The filling should be soft and loose; it will firm up as it chills. (If it seems very runny, refrigerate it for up to 20 min.) With the mixer on low speed, blend in 2 Tbs. of the raspberry purée and the liqueur. Set the filling aside.
• Make the sauce by stirring together the remaining raspberry purée, the remaining 2 Tbs. sugar, the lemon juice and a pinch of salt. Add more sugar or lemon juice to taste.

Fill and roll the roulade:

• 小心地展开冷却的毛巾包裹的蛋糕。将馅料铺在蛋糕上，将其均匀地覆盖到边缘2英寸以内。重新滚动蛋糕，这次没有毛巾。填充物可能会稍微挤出一点。这可以。用箔纸在有边缘的烤盘上衬上，并在箔纸上放一个线架。将两个大金属铲子（或一个刮刀和您的手）滑到roulade下，然后将其转移到架子上。（或者，如果向前工作，将其转移到一大片塑料上，将其贴合，然后冷藏至一天；在玻璃上转移到架子上。）
  

Glaze the roulade:

• 在大锅中，将奶油，糖，1/2杯的水和可可混合在一起。将混合物煮沸，然后将热量煮沸，经常搅拌，直到非常厚，如热软糖酱，从混合物开始煮沸时8到10分钟。密切注意：这种混合物很容易沸腾。从火上取下锅。当混合物冷却时开花明胶在其余的1-1/2 TBS中。水。将盛开的明胶融化在非常热水或微波炉中。将明胶搅拌到巧克力混合物中，然后将釉料通过中筛将其过滤到金属碗中。让釉在室温下冷却直至浓稠但仍然可以倒，约5至10分钟。釉应约为110°至120°F。（如果您已经将蛋糕放在前方，请将其拆开，然后将其放在衬有箔衬里的烤盘上的架子上。）
• Pour the glaze over the roulade, using an offset spatula to help the glaze cover the top and sides evenly. Don’t worry about covering the ends; they’ll be trimmed later. Refrigerate uncovered for at least 30 min. or up to 4 hours.
  

Garnish and serve:

• With a whisk or hand mixer, whip together the cream, sugar, and vanilla until soft peaks form.
• The glaze will have “glued” the roulade to the rack, so slide a metal spatula between it and the rack to release it. Transfer the roulade to a serving platter, using two large offset spatulas to get underneath and pressing the spatulas against the rack as you go. Trim the ends of the roulade. Fill a tall container with hot water and have a dishtowel handy so that you can clean and dry the knife after cutting each slice. Using a long, sharp knife, cut 3/4-inch straight slices, or cut pieces on an angle, rinsing and drying the knife after each slice. Garnish with a small pool of raspberry sauce and a dollop of whipped cream next to each slice.
  

Make Ahead Tips

You can make the cake and filling and assemble the roulade (without the glaze) a day ahead. Wrap the unglazed roulade with plastic, refrigerate it, and glaze it the next day. You can prepare the garnishes ahead, too, but whip the cream close to serving time.

摩卡：替代1汤匙。浓咖啡粉和2盎司。在填充食谱中，酸味巧克力，融化并冷却至室温，用于覆盆子泥和利口酒。省略用于覆盆子酱的糖和柠檬汁。用甜味的奶油和36块巧克力咖啡咖啡豆装饰。

或者ange-Vanilla:Substitute the scraped seeds of 1 vanilla bean, 1/2 tsp. pure vanilla extract, and the finely grated zest of 1 orange for the raspberry purée and liqueur in the filling recipe. Omit the sugar and lemon juice used for the raspberry sauce. Garnish with 1/2 cup candied orange zest.

Chocolate-Peppermint:替代1/2茶匙。填充食谱中的覆盆子泥和利口酒的纯薄荷提取物。如果愿意，请在馅料上加两到三滴红色食用色素。省略用于覆盆子酱的糖和柠檬汁。每片都用新鲜的薄荷小树枝或碎糖果或薄荷糖果装饰。