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 BISCUIT ROULADE
This is unhealthy... but yummy and sooo simple to make. It also represents everything my mothers cooking stands for what with some of the measurements in cups others in grams and the fact that you can change and substitute so many different things and it somehow turns out perfect every time. Maybe shes right in saying that 'cooking isn't an exact science'. It's from an Israeli cookbook, but I can't read Hebrew so I don't know what it's called, I never asked my mum who translated the recipe for me.
Provided by Dani3758
Categories Dessert
Time 1h45m
Yield 2 roulades, 20 serving(s)
Number Of Ingredients 7
Steps:
- For the liquid you can either use 1/2 cup of milk and 1/4 cup of wine, just milk for children, or if you want to make it parve, water or water and wine. With the essences you can just use vanilla if you don't want any alcohol for children again.
- put sugar, cocoa powder, the liquid and the essence in a bowl and mix a bit. Cover and put in the micro and put it on a high enough heat and enough time so that it starts to boil.
- Mix in butter/margarine throughly.
- For the biscuits i usually use digestives - i think they are called graham crackers in the u.s but i could be wrong. You can put them in a sealed bag and pound into crumbs or put in a food processor but don't grind them too fine and leave some larger chunks of biscuit. Personally I love to pound - great stress reliever but for achy arms use processor.
- Mix everything together, the consistency should be semi solid (not complete liquid) , if it's too liquidy crush a few more biscuits in, or if in doubt as you probably won't be able to tell the first time.
- Get two large pieces of grease proof paper. Put half the mixture in one piece of paper, spreading it in a rectangular shape Make sure you leave a bit of paper to cover the ends and roll up the mixture in paper so it should be squashed cylinder shaped or if your food at rolling maybe it will cylinder shaped. Then cover ends. Repeat with other half mixture.
- Put roulades in freezer. Freeze for an hour and a half at least.
- To serve, remove paper by unrolling and cut into slices, if not using all of roulade put back in freezer till ready to eat.
Nutrition Facts : Calories 174.6, Fat 8.7, SaturatedFat 4, Cholesterol 12.7, Sodium 178.6, Carbohydrate 22.8, Fiber 1.1, Sugar 10.6, Protein 2.5
CHOCOLATE ROULADE
Make our next level chocolate roulade, with a spectacular chocolate meringue encasing a chocolate and cream filling and caramel sauce
Provided by Barney Desmazery
Categories Dessert
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
More about "chocolate biscuit roulade recipes"
MARY BERRY'S CHOCOLATE ROULADE | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE CAKE ROLL OR BISCUIT ROULADE - CRAFTYBAKING
From craftybaking.com
ROULADE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE ROULADE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Cakes And BakingServings 8
- 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.
- 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).
- 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.
- 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 RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 3 minsCategory Dessert
HOW TO MAKE THE PERFECT CHOCOLATE ROULADE – RECIPE
From theguardian.com
ROULADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE ROULADE RECIPE | RECIPES BY ME - YOUTUBE
From youtube.com
JUST A FEW KNOW THE SECRET! THE TASTIEST ROULADE WITHOUT BAKING, …
From youtube.com
BROWN SUGAR ICE CREAM CHOCOLATE ROLL OR ROULADE
From craftybaking.com
CHOCOLATE BISCUIT ROULADE RECIPES
From tfrecipes.com
RASPBERRY MERINGUE ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE ROULADE - DESSERT RECIPE
From goodhousekeeping.com
BEST CHOCOLATE ROULADE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VANILLA SCENTED BISCUIT ROULADE CAKE - CRAFTYBAKING
From craftybaking.com
CHOCOLATE BISCUIT ROULADE RECIPE
From recipenode.com
BISCUIT ROULADE | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CHOCOLATE ROULADE | DESSERT RECIPES | GOODTO
From goodto.com
You'll also love