Chocolate Mousse Roulade Food

CHOCOLATE ROULADE

Steps:

• Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
• Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.
• Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
• Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don't want to squash out the air you have just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
• Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
• Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
• Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

CHOCOLATE ROULADE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
• Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
• Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
• Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
• Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
• Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
• Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

TRIPLE-CHOCOLATE ROULADE CAKE

Steps:

• In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.
• Position a rack in the bottom third of the oven and heat the oven to 350°F.
• Butter an 18×13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.
• In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.
• In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.
• In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.
• With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.
• Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.
• While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don't worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.
• Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
• Carefully unroll the cake; it should look wavy and both ends should curl. (It's OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.
• Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.
• Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.
• Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it's not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.
• Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don't worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.
• Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.
• Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it's been "glued" to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

FLOURLESS SQUIDGY CHOCOLATE CAKE

Steps:

• Base-line three 20 cm/8 inch loose-bottomed round cake tins with good quality baking paper.
• Pre-heat the oven to 180 C/350 F/Gas 4.
• Whisk the egg yolks in a large bowl until they start to thicken.
• Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
• Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
• In a large clean bowl, whisk the egg whites until they form soft peaks.
• Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
• When thoroughly mixed, pour the batter into the baking tins equally and smooth the tops.
• Bake for 20 to 25 minutes until well-risen and the top springs back to the touch.
• Remove from the oven and leave to cool completely in the tins.
• While the cake is cooling, make the mousse filling.
• Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
• In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
• In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
• Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
• Chill the mousse in the fridge for about an hour.
• In a large bowl, whisk the double cream until it forms soft peaks.
• Set aside in the fridge until ready to assemble the cake.
• When the sponge-cakes are completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper from the cakes.
• Carefully spread the chocolate mousse over the top of two of the cakes in an even layer.
• Spread about a third of the whipped cream over the top of the mousse of the first layer and top with the second moussed sponge (mousse side at the top).
• Spread a further third of cream across the top of this sponge and carefully place the final sponge on top (smooth side up).
• Crush and add the meringue (if using) to the remaining third of cream and spread across the top of the cake. Or, if not adding meringue, just spread the plain whipped cream.
• Decorate the top with a sprinkling of grated chocolate and chill until ready to eat.

CHOCOLATE ROULADE

Steps:

• Place rack in center of oven, and heat oven to 350 degrees.
• Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer.
• Add chocolate, reduce heat, and whisk until chocolate is melted.
• As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
• Whisk one-quarter of the egg-white mixture into the chocolate mixture.
• Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
• Bake until cake is set and puffy, 10 to 12 minutes.
• Transfer to a wire rack, and cool to room temperature.
• Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
• Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
• Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
• Roll cake another few inches, pressing against parchment paper to make a tight spiral.
• Gently peel parchment paper off as cake layer rolls away.
• Complete the roll, stopping at the far edge of the parchment paper.
• Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
• Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter.
• Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
• (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
• Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
• To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.

CHOCOLATE MOUSSE ROULADE RECIPE

Steps:

• 1) Preheat oven to 375 degrees. Butter a jelly roll pan (10x15). Line bottom and sides with wax paper. Butter and flour the paper. Set aside. 2)In top of double boiler, melt chocolate with the coffee. Set aside to cool slightly. 3) Beat egg yolks for 4-5 minutes until light lemon coloured. Add half the sugar and continue to beat at high speed for an additional 5 minutes until very thick. On lowest speed add the melted chocolate and then the cocoa, beating only until smooth. 4)In large bowl, beat the whites with the salt until they begin to thicken. Add the remaining sugar and continue beating until the whites hold a shape and are stiff but not dry. Fold the whites and chocolate together. Turn into prepared pan, handling lightly. Spread level and place in the oven. 5) While the cake is baking (about 25-30 minutes) wet and wring out a smooth kitchen towel. When top of cake springs back when lightly touched, remove from oven. Working quickly, cut around sides of cake if sticking to sides of pan and turn out onto prepared towel. Carefully peel off wax paper and starting at long side, roll the cake and towel together. Place on a rack to cool. It must be completely cool to fill. 6) The mousse: While the cake is baking, prepare the mousse. In the top of a double boiler, melt the chocolate and coffee. Remove from heat and set aside to cool slightly. Then whisk in butter in bits, making sure the mixture is not too hot to melt the butter. Let it cool completely until it is the texture of thick cream. 7) When the mixture has cooled, stir in the yolks, one at a time until thoroughly blended. 8) Beat egg whites until thick and foamy. Add the 1 tb icing sugar and continue beating until they hold a shape and are stiff, but not dry. Fold the whites and chocolate mixture together and chill until mousse is quite thick yet spreadable. 9) Unroll the roulade. Spread generously with the mousse and roll up again. The roulade may be refrigerated at this time for a short while to solidify or for several hours. Remove at least 1/2 hour before serving. Sprinkle with confectioners sugar and slice on the angle for serving. *Serve with mocha whipped cream or coffee custard