CHOCOLATE BROWNIE ROULADE
Make and share this Chocolate Brownie Roulade recipe from Food.com.
Provided by tazdevilfan
Categories Candy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate with water in a double boiler.
- Whisk in eggs one at a time.
- Fold in raisins and pecans, spread in jellyroll pan.
- Bake at 250 degrees for 25 minutes.
- Spread with heavy cream and roll up lengthwise.
- Serve chilled.
Nutrition Facts : Calories 375.4, Fat 29.5, SaturatedFat 16.1, Cholesterol 183.1, Sodium 135.6, Carbohydrate 28.3, Fiber 3.6, Sugar 20.8, Protein 7.6
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
CHOCOLATE-ESPRESSO ROULADE
Make and share this Chocolate-Espresso Roulade recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 372.1, Fat 25.1, SaturatedFat 14.7, Cholesterol 154.7, Sodium 140, Carbohydrate 37.1, Fiber 3.9, Sugar 24.1, Protein 7.2
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.
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PERFECT CHOCOLATE ROULADE (DOUBLE CHOCOLATE BROWNIE …
From valyastasteofhome.com
4.4/5 (7)Category DessertCuisine AmericanTotal Time 45 mins
- Place broken Baker’s chocolate cubes onto small bowl, add butter and microwave for 30 seconds. Stir together soft chocolate and melted butter until mixture becomes smooth. Set aside to cool until ready.
- Place flour, cocoa powder and baking soda into a small bowl. Stir together with a whisker until all combined. Set aside until ready for it.
- Reduce speed to medium and then add chocolate ganache one table spoon at a time. Continue mixing for another minute or two until all the chocolate is mixed in.
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.
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