Chocolate Glaze For Roulade Recipes

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

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.

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.

Steps:

• Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
• Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
• Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
• Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
• Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
• Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
• Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

Steps:

• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

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.

Steps:

• Put chocolate in a bowl. Heat cream in a small saucepan over medium heat until starting to simmer. Pour over chocolate; let stand 2 minutes. Add butter; stir until mixture is smooth. Use immediately.

Steps:

• Melt your butter.
• Add all other ingredients.
• Stir until well mixed and smooth.
• Add more water if you want it thinner at this point.
• If using as icing and you think it's too thick just let it sit for a few minutes.

Steps:

• Place chocolate in a heat-proof bowl. Place honey and heavy cream in a saucepan; stir to combine. Bring cream mixture to a boil over medium-high heat. Pour over chocolate, and let sit 2 minutes. Whisk until smooth. Cover with plastic; store at room temperature until ready to use.