Chocolate Tangerine Roulade Food

CHOCOLATE COFFEE MERINGUE ROULADE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin or baking tray with baking paper, then lightly oil the paper.
• In a large clean bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined.
• Spread the meringue evenly into the tin, scatter over the flaked almonds, then bake for 8 minutes. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely.
• Meanwhile, make the chocolate spread: melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the water touch the bowl). When melted, add the butter and stir gently, then leave to cool for 15 minutes. Add the cream gradually, beating between additions with a balloon whisk, then add the salt. Spread evenly over the cooled meringue, then chill the whole dessert for 15 minutes.
• For the cream filling, put the cream, icing sugar and coffee in a clean mixing bowl. Whisk with an electric mixer until it starts to thicken. Continue in bursts until you get soft peaks (that fall over).
• Spread the cream on top of the chocolate spread. Starting with a short edge, carefully roll up the meringue, using the baking paper to help. Wrap the paper tightly around and chill for at least 3 hours. To serve, put on a plate, drizzle with melted chocolate and slice.

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.

TANGERINE CREAM ROULADE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper and set aside., Preheat oven to 375°. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/3 cup sugar. Stir in the juice, oil, tangerine zest and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Spread into prepared pan., Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine zest and candied orange peel. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter., Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

CHOCOLATE & CLEMENTINE LOG

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a roughly 37 x 25cm tin with baking parchment. Melt the chocolate over a pan of barely simmering water. Set aside to cool while you get everything else ready. Whisk the yolks and brown sugar until pale and thick enough to hold a trail. Whisk in the cocoa, chocolate, clementine zest and juice. Whisk whites until stiff, whisk a third into chocolate mixture, then fold in the rest. Transfer to tin, gently spread to corners and bake for 16 mins until firm to touch.
• Meanwhile, dust a large sheet of baking parchment with a little cocoa. When the cake is done, turn it out onto the parchment. Don't remove the paper stuck to the bottom of the cake - just roll the cake up with the paper inside from one of its longer sides. Leave to cool. This can be made a day ahead: wrap it in cling film or keep in an airtight container once cool.
• For the frosting, melt the chocolate, cream and icing sugar together in a bowl over a pan of barely simmering water. Cool and chill until spreadable. Or chill for up to 24 hrs, then leave at room temp until spreadable again.
• For the clementine cream, whisk the cream, crème fraîche, icing sugar, clementine zest and juice until thick. Chill for up to 24 hrs.
• To make the decoration, melt the caster sugar with 100ml water in a small pan and gently bubble. Peel the zest from the clementine with a vegetable peeler. Thinly shred into strips, then drop into the bubbling syrup. Simmer for 2 mins, then turn off and leave for another 2 mins. Scatter a little extra sugar onto a plate. Lift out the shreds with a slotted spoon and toss in the sugar. Set aside to dry.
• To assemble, gently unroll the sponge and peel off the paper. Squeeze over juice from final peeled clementine. Thinly spread with a tiny bit of the chocolate frosting, then spread with half to two-thirds of the clementine cream. Carefully roll back up and trim each end. Transfer to a serving plate and cover with the rest of the chocolate frosting, using a round-bladed knife to stripe the surface. Scatter with the sugared clementine peel and silver balls and/or stars, if you like. Serve with remaining clementine cream.

CHOCOLATE TANGERINE ROULADE

Steps:

• Make cake:
• Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
• In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.
• With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.
• Assemble roulade:
• Put a large sheet of foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.
• Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.

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.

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

Steps:

• Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
• Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
• Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
• Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
• As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
• Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
• Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
• Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
• Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
• Cover leftover cake and store in the refrigerator for up to 3 days.

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.

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.