CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
- Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
- Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
- Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.
CHOCOLATE ROULADE
Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 6
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
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
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
Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal
Provided by Elena Silcock
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
FLOURLESS SQUIDGY CHOCOLATE CAKE
A decadent but super-light Chocolate Cake. Made with a flourless sponge and stacked with layers of rich chocolate mousse and lightly whipped cream. Naturally gluten free. A perfect dessert for Christmas and celebrations.
Provided by Base recipe Delia Smith - Layer Cake adaptation Kate Dowse - Gluten Free Alchemist
Time 2h40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430.8 kcal, Carbohydrate 37.8 g, Protein 9.3 g, Fat 30.7 g, SaturatedFat 17.6 g, TransFat 0.1 g, Cholesterol 223.1 mg, Sodium 82.4 mg, Fiber 4.6 g, Sugar 28.9 g, UnsaturatedFat 11.4 g, ServingSize 1 serving
CHOCOLATE HAZELNUT MERINGUE ROULADE
When we first put this on the menu at Delia's City Brasserie at the football club, it was one of the fastest-selling desserts ever. Please don't worry about rolling it up - if it cracks, it's quite normal. It's lovely having the layers of meringue and filling providing a contrast to each other.
Categories Meringues Cake Recipes Chocolate recipes Dessert cakes Flourless cakes
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Toast the hazelnuts on a baking sheet on the top shelf of the oven for 8 minutes, cool and grind in a food processor until very finely chopped, but do not over-process or they will turn oily. Whisk the egg whites until they form soft peaks, then whisk in the caster sugar a little at a time. Using a metal spoon, fold the ground hazelnuts into the meringue and spread the mixture evenly in the prepared tin. Bake in the centre of the oven for 20 minutes, cool then turn out on to a piece of greaseproof (or parchment) paper, slightly larger than the roulade, on a clean surface. Gently ease away the lining paper. Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Then remove the bowl from the heat and leave the chocolate to cool. Whip the cream and divide between two bowls. Reserving four tablespoons of the melted chocolate for decoration, quickly but gently fold the rest of the melted chocolate into one bowl of whipped cream until it looks evenly mixed and mousse-like. Spread this mixture evenly over the roulade to within ½ in (1 cm) of the edge. Spread the remaining whipped cream over the chocolate mixture. Now, with the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape (don't worry about the roulade cracking as it's quite normal). Make sure the seam is at the base of the roulade and, using a spoon, drizzle the reserved chocolate all over the top using a zigzag movement. Lift on to a long serving dish and chill in the fridge. Remove from the fridge about 15 minutes before serving.
CHOCOLATE ROULADE
Make and share this Chocolate Roulade recipe from Food.com.
Provided by NcMysteryShopper
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
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
Provided by Howie
Number Of Ingredients 14
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
More about "chocolate mousse roulade food"
CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE CHOCOLATE ...
From gourmettraveller.com.au
Servings 10Estimated Reading Time 7 minsCategory DessertTotal Time 55 mins
CHOCOLATE ROULADE WITH CHOCOLATE MOUSSE FILLING
From rte.ie
Estimated Reading Time 2 mins
LEMON ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 10Estimated Reading Time 4 minsCategory Dessert
SAGE RECIPE - O'HANLON HERBS - SAGE CHOCOLATE MOUSSE ROULADE
From ohanlonherbs.ie
Estimated Reading Time 5 mins
10 BEST CHOCOLATE MOUSSE FILLING RECIPES - YUMMLY
From yummly.com
CHOCOLATE HAZELNUT MERINGUE ROULADE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 1 hr 10 minsCategory DessertCalories 685 per serving
- With a hand-held electric whisk, beat egg whites until they form soft peaks, then whisk in the caster sugar a little at a time.
- Cool completely in the tin. Turn out on to a piece of greaseproof paper slightly larger than the roulade, lightly dusted with icing sugar.
CHOCOLATE ROULADE - DESSERT RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 10Total Time 55 minsEstimated Reading Time 3 minsPublished 1997-10-18
- Base-line a non-stick Swiss roll tin, measuring approximately 28x38cm (11x15in), with non-stick baking parchment.
- Break up the chocolate and place in a small heatproof bowl with 150ml (1/4 pint) water. Melt the chocolate slowly over a pan of very gently simmering water.
- Separate eggs. Place yolks in a bowl with 175g (6oz) caster sugar and beat with an electric whisk until light in colour and thick. Beat in the warm, liquid chocolate until thoroughly blended.
- In a bowl, whisk the egg whites until they just hold a soft peak (see tips). Beat a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder with a large metal spoon - do not overfold.
- Bake at 180°C (160°C fan) mark 4 for 25min (see tip). Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth.
- Whip the cream until it just begins to thicken, add 5ml (1 level tsp) caster sugar and the vanilla extract. Continue to whip until it just holds its shape.
- Lightly dust a large sheet of greaseproof paper with caster sugar. Remove clingfilm and cloth from the roulade; carefully turn out on to greaseproof paper.
- Transfer to a serving dish, sprinkle with cocoa and decorate with chocolate shavings. Like this? You'll love... Classic chocolate roulade. Lemon and almond meringue roulade.
CHOCOLATE MOUSSE CAKE ROLL | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 8 hrsCategory Tags
- Prepare cake.* Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
- Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
- Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
CHOCOLATE ROULADE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
2/5 (184)Category DessertServings 8Total Time 33 mins
DARK CHOCOLATE ROULADE WITH ROASTED STRAWBERRY MOUSSE ...
From bearnakedfood.com
Servings 6-8Total Time 1 hr 5 minsCategory Dessert
CHOCOLATE ROULADE WITH RASPBERRIES - READERSDIGEST.CA
From readersdigest.ca
Category DessertsEstimated Reading Time 2 mins
CHOCOLATE MAPLE ROULADE RECIPE BY ANGELA CARLOS
From thedailymeal.com
4.5/5 (2)Estimated Reading Time 2 minsServings 12Calories 541 per serving
CHOCOLATE ROULADE WITH A CHOCOLATE MOUSSE FILLING (6-8 ...
From joshealthykitchen.com
Estimated Reading Time 2 mins
GRAPEFRUIT ROULADE - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
Estimated Reading Time 8 mins
MARY BERRY'S ULTIMATE CHOCOLATE ROULADE | DESSERT RECIPES ...
From goodto.com
3.1/5 Cooking 20 minServings 1Category Dessert
CHOCOLATE ROULADE, PERFECT HAND-PREPARED FROZEN PUDDING - COOK
From cookfood.net
Brand COOK
CHOCOLATE ROULADE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
5/5 (7)Calories 550 per servingCategory Dessert
CHOCOLATE ROULADE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.7/5 (473)Category DessertServings 8Total Time 55 mins
LIMONCELLO LEMON CURD AND WHITE CHOCOLATE MOUSSE ROULADE ...
From pinterest.ca
CHOCOLATE MOUSSE ROULADE RECIPES
From tfrecipes.com
CHOCOLATE ROULADE - FIONA EGAN
From fionaegan.com
CHOCOLATE ROULADE WITH HAZELNUT MOUSSE - LUVELE US
From luvele.com
CHOCOLATE ROULADE RECIPE FROM LEITHS HOW TO COOK BY LEITHS ...
From cooked.com
JOHN TORODE'S FESTIVE MERINGUE ROULADE | THIS MORNING
From itv.com
VERY BEST CHOCOLATE ROULADE | COMMUNITY RECIPES | NIGELLA ...
From nigella.com
DARK CHOCOLATE MOUSSE ROULADE CAKE | CANADIAN LIVING
From canadianliving.com
CHOCOLATE ROULADE - COOKERYSKILLS
From cookeryskills.com
CHOCOLATE ROULADE - CALLER RECIPES
From callerrecipes.com
WHITE CHOCOLATE ROULADE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
ROULADE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE MOUSSE ROULADE FROM THE CARVED ANGEL COOKERY ...
From app.ckbk.com
LIMONCELLO LEMON CURD AND WHITE CHOCOLATE MOUSSE ROULADE ...
From foodandhome.co.za
CHOCOLATE MOUSSE , PISTACHIO MERINGUES & CHERRY FLUID GEL
From thestaffcanteen.com
CHOCOLATE MOUSSE - COOKERYSKILLS
From cookeryskills.com
CHOCOLATE ROULADE WITH CHOCOLATE MOUSSE - EVERYDAY GOURMET
From everydaygourmet.tv
WHAT IS CHOCOLATE ROULADE? (WITH PICTURES) - WISEGEEK
From wise-geek.com
CHOCOLATE MOUSSE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
DELIA'S CHOCOLATE ROULADE
From orb.starforge.co.uk
DELIA SMITH CHOCOLATE ROULADE RECIPE RECIPE CARDS
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love