SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
JULIA AND JACQUES'S CHOCOLATE ROULADE
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
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.
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
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
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 ROULADE WITH CHOCOLATE GLAZE
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
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.
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5/5 (3)Calories 359 per servingCategory Cake
- Preheat the oven to 350 F. Lightly butter the base and sides of a 9x13-inch jelly roll pan and line it with parchment paper. Also, make sure all the ingredients are at room temperature.
- Put a large sheet of parchment paper on a big cutting board and sift a little icing sugar all over the paper.
CHOCOLATE ROULADE (SWISS-ROLL CAKE) - MON PETIT FOUR®
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4.1/5 (8)Estimated Reading Time 6 minsServings 6
- Preheat your oven to 425°F and line a quarter sheet pan (9"x13") with parchment paper. Cut a slit in the parchment paper in each of the four corners of the pan so that the parchment paper lies completely flat against the edges of the pan. Set aside.
- Drop the 2 egg whites into the bowl of a stand mixer. Whisk on high speed for about 2 to 3 minutes, until wet soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a merengue (aim for softly curled tips). Temporarily set the whites aside.
- In a large bowl, whisk the egg yolks and sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Whisk to combine - batter will be VERY thick and hard to mix, but this is normal, so just try your best to mix everything together.
- Add in half of the egg whites and use a rubber spatula to gently fold the whites into the batter. You don't have to be extra gentle at this point since you are merely trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be VERY gentle when folding the whites into the batter with your spatula; make light, long folds.
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- Heat the oven to 425ºF. Grease a very flat 10x15-inch baking sheet with butter or nonstick spray. Line the baking sheet with parchment (cut slits in the paper at the corners to prevent bunching of excess paper) and grease the parchment.
- Make the sponge: In a small pot, bring the water to a boil. Pour the boiling water over the cocoa powder in a small, heat-safe bowl. Bring to room temperature (or refrigerate for 5 to 10 minutes).
- In a medium bowl, combine the 2 whole eggs and 3 egg yolks with about half of the sugar. In another medium bowl, place the 3 egg whites with the cream of tartar, reserving the remaining sugar.
- Using an electric mixer, whip the whole eggs and yolks to ribbon stage (until the mixture is pale yellow and thick), 3 to 5 minutes.
- Gently fold the cocoa mixture into the whole egg mixture. Sprinkle the flour into the whole egg mixture as you fold it gently, until fully incorporated.
- With clean whisks, whip the egg whites with an electric mixer until frothy, about 1 minute. Gradually add the remaining half of the sugar and continue to whip to stiff peaks, 4 to 5 minutes.
- Temper the whole egg mixture with 20 percent of the egg whites, mixing somewhat vigorously to combine. Gently fold in the remaining whites in two additions, mixing until just combined.
- Gently pour the batter into the prepared baking sheet and use an offset spatula to smooth the batter into an even layer in the pan.
- When the cake comes out of the oven, sift an even layer of cocoa powder all over the surface. Use a paring knife to loosen the cake and parchment from the edges of the pan, then roll up the cake tightly, using the parchment to assist you if the cake is too hot to touch easily.
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