Triple Chocolate Roulade Cake Food

TRIPLE-CHOCOLATE EASTER ROULADE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and lightly oil a 33 x 23cm swiss roll tin. Line the base and sides with baking parchment, then lightly oil again. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn't touch the water), or in 20-second bursts in the microwave. Set aside to cool slightly.
• Separate the eggs, putting the whites in one large bowl and the yolks in another. Whisk the whites to stiff peaks using an electric whisk - they should hold their shape. Tip the sugar into the yolks and whisk until the mixture is pale. Fold the melted dark chocolate into the yolk mixture, then loosen the chocolate mixture by folding in two big spoonfuls of the whipped egg whites. Add the remaining whipped egg whites, cocoa and ¼ tsp salt, and gently fold everything together to combine, being careful not to knock out the air. Spoon the batter into the prepared tin and bake for 18 mins. Remove from the oven and leave to cool until warm.
• While the sponge is still warm, gently roll it up into a spiral (with the baking parchment inside) from one of the short ends. Leave to cool completely, still rolled up (this will make it easier to roll once it's been filled). Melt the white chocolate as you did the dark, then leave to cool for 10 mins. Whisk together the vanilla, mascarpone, double cream and melted white chocolate until the mixture is thick and spoonable.
• Place the rolled-up roulade on a sheet of baking parchment and carefully unravel. Remove the original baking parchment, then evenly spread the mascarpone and white chocolate filling over the sponge, leaving a small border around the edges. Using the parchment to guide you, roll the roulade back into a spiral and chill for 20 mins.
• For the topping, heat the double cream in a small pan over a low heat until steaming. Tip the milk chocolate into a heatproof bowl with the golden syrup, then pour over the hot cream. Leave to stand for a moment, then stir everything together until melted together and smooth. Sit the roulade on a wire rack set over a baking tray and gently spoon the ganache over the top so it drips down the sides. Top the roulade with the mini chocolate eggs and pieces of chocolate, then leave to set slightly before cutting into slices. Will keep covered and chilled for up to 24 hrs.

CHOCOLATE ROULADE

Steps:

• Preheat oven to 375 degrees F. Line a medium size baking sheet with parchment paper (should be medium size because batter should be about 1-inch thick before it bakes.)
• In a medium mixing bowl combine sugar and egg yolks and whisk over double boiler until warm. Beat with an electric mixer (preferably fitted with a whip attachment) until pale and doubled in bulk and cooled.
• Meanwhile, in a small saucepan, heat milk and butter. Reserve.
• Sift together the flour and baking powder and salt onto a piece of parchment paper.
• Whip egg whites in another clean bowl (preferably stainless steel or copper) until light peaks hold.
• Add egg whites alternately with flour into egg mixture, gently folding until well blended. Fold in warm milk mixture, again, gently until just blended.
• Pour and scrape batter to prepared baking sheet. Gently smooth with spatula until batter is evenly spread across baking sheet, especially into the corners.
• Bake 6 to 9 minutes until golden and cake has just set. Remove and immediately run a knife around pan to loosen cake. Dust a clean, smooth tea towel generously with icing sugar and flip warm cake immediately onto surface of towel. Roll cake with long side horizontal, into a tight roll, leaving towel in place. Set aside to cool completely until ready to fill.
• To finish the cake, unroll cake and spread about ¾ of the whipped chocolate whipping cream evenly over the cake, spreading it 1-inch from the edge. Roll cake, long side horizontal. Dust with cocoa powder. Slice cake and serve with more of the chocolate whipping cream.
• Add cream, milk and sugar to a medium saucepan. Bring to a boil and remove from heat. Stir in the chopped chocolate. Stir in the vanilla. Stir until chocolate is completely melted. Let cool to room temperature. Chill in refrigerator for 12 hours prior to whipping. The chocolate and cream need to set up in order to whip. Store for up to 5 to 7 days refrigerated.
• When needed whip the chilled set chocolate whipping cream, as you would whip whipping cream. Add the chocolate cream mixture, frangelico and vanilla to the bowl of a stand mixer fitted with a whip attachment (or alternatively with electric beaters). Beat on high speed until whipped, about 1 to 3 minutes.

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 CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

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.

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.