Chocolate Roulade Food

MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)

Steps:

• Preheat the oven to 180C (160C fan, 350F).
• Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.
• Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.
• Pour the chocolate into the yolk mixture and fold in to blend
• Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.
• Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
• Sift the cocoa powder over the mixture and fold it in
• Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.
• Pour the mixture into the tin and move it around so the mixture finds its own level
• Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
• Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
• Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
• Using a sharp knife, make a shallow cut along one of the short edges
• Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
• Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!

CHOCOLATE ROULADE

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

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.

JULIA AND JACQUES'S CHOCOLATE ROULADE

Steps:

• Preheat oven to 350 degrees with rack in center. 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.
• In a large bowl and using a hand mixer, 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.
• Make the creme 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 creme 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 creme chantilly if desired.

CHOCOLATE-ESPRESSO ROULADE

Steps:

• Cake: Heat oven to 400 degrees.
• Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
• Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
• In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
• Gradually beat in 1/2 cup of the sugar until incorporated.
• Continue to beat on high speed just until stiff yet billowy peaks form.
• Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
• At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
• Fold in remaining whites until incorporated.
• Spread in prepared pan; smooth the top.
• Bake 12 minutes or until top puffs up and springs back when gently pressed.
• Let cool 2 minutes on wire rack.
• Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
• Invert cake onto towel.
• Remove pan; peel off foil.
• Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
• For filling, beat filling ingredients in a large bowl until stiff peaks form.
• Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
• Roll up cake; place seam side down on cutting board.
• With a serrated knife, trim both ends of cake roll.
• Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
• For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
• Place cake on wire rack over waxed paper.
• Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
• Garnish top of cake with chocolate shavings, if desired.
• Chill cake until glaze is set.
• Cake can be refrigerated up to 6 hours before serving.

CORDON BLEU CHOCOLATE ROULADE

Steps:

• Line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
• Preheat oven to 350°F.
• Separate the eggs.
• Beat yolks and add sugar gradually until mixture is lemon coloured.
• Melt chocolate in the water using a double boiler.
• When the chocolate is a thick cream, remove from heat.
• Whip the egg whites until they form a firm snow.
• Add chocolate to egg yolk mixture.
• Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
• Bake in preheated oven for 10 to 15 minutes or until firm when touched.
• Wet a clean cloth in cold water and wring out.
• Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
• Leave in a cool place for 12 hours or in a fridge overnight.
• Whip the cream and flavour to taste with the essence.
• Lay a piece of greaseproof paper on a flat surface.
• Dust well with icing sugar.
• Remove cloth and turn roulade upside down on the prepared paper.
• Carefully remove paper from roulade.
• Spread with the whipped cream.
• Roll up like a swiss roll.
• Place on a serving dish and dust well with icing sugar.
• How to make a roulade case:.
• Use thick greaseproof paper or nonstick kitchen paper.
• It should be 1 1/2 inches longer and wider than the pan you are using.
• Fold a 1 1/2 inch border on all 4 sides.
• Cut a slit at each corner and fold one cut piece over the other to miter the corners.
• Use paperclips to secure the corners.
• Slide the case onto a baking sheet.
• Lightly brush with oil, melted butter or melted shortening before use.

CHOCOLATE ROULADE

Steps:

• Preheat oven to 180c, 350f, gas mark 4. Line a 34 x 24cm baking tray with greased baking paper.
• Break the chocolate into pieces, place in a small bowl, set over a pan of simmering water, stir until melted. Alternatively heat in a microwave for approx 1 minute, taking care not to overheat.
• Separate the eggs, placing in large bowls. Add the caster sugar to the yolks, beat with an electric whisk until light and creamy. Wash the beaters and whisk the egg whites until standing in soft peaks.
• Fold the chocolate into the egg yolk mixture then fold in the egg white. Pour into the tin, level and cook for 15-20 minutes. Remove from the oven, cover with a damp tea towel. Leave for several hours or overnight.
• To make the compote, place the berries in a saucepan, add the cordial and allow to cook gently for several minutes until softened. Cool.
• Whisk the cream and Cointreau until standing in soft peaks.
• Turn the roulade onto a sheet of baking paper dusted with icing sugar, peel off the paper. Spread the cream evenly over the surface then top with the compote, roll up like a swiss roll, don’t worry if it cracks a little. Place on a serving plate and chill until ready to serve.

CHOCOLATE ROULADE WITH MASCARPONE FILLING

Steps:

• CAKE:.
• Preheat oven to 350º F/180ºC.
• Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
• Using an electric mixer, whisk yolks and sugar until thick and pale.
• Sift cocoa and starch over then fold in gently.
• Add chocolate and 2 tablespoons water and stir gently to combine.
• Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
• Spoon mixture into prepared pan and smooth top.
• Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
• Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
• Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
• Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
• Let cool completely before filling.
• MASCARPONE FILLING:.
• Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
• Combine with mascarpone in a bowl and whisk until thick.
• Stir in pistachios.
• Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
• Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
• Cake will keep, refrigerated, for up to 3 days.
• Serve topped with raspberries, edible flowers or mint sprigs.
• *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
• **Tips:
• Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
• To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
• Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
• For the best flavor, use a dark chocolate with at least 60 % cocoa solids.

CHOCOLATE ROULADE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
• Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
• Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.

CHOCOLATE HAZELNUT MERINGUE ROULADE

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

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.

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.