CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
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 ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
CORDON BLEU CHOCOLATE ROULADE
If you're looking for a wonderfully rich chocolate dessert, look no further. This recipe comes from Cordon Bleu Minibooks Souffle Recipes Booklet published way back in 1970. Cooking time includes refrigeration time.
Provided by Dreamer in Ontario
Categories Dessert
Time 12h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
- Preheat oven to 350°F.
- Separate the eggs.
- Beat yolks and add sugar gradually until mixture is lemon coloured.
- Melt chocolate in the water using a double boiler.
- When the chocolate is a thick cream, remove from heat.
- Whip the egg whites until they form a firm snow.
- Add chocolate to egg yolk mixture.
- Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
- Bake in preheated oven for 10 to 15 minutes or until firm when touched.
- Wet a clean cloth in cold water and wring out.
- Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
- Leave in a cool place for 12 hours or in a fridge overnight.
- Whip the cream and flavour to taste with the essence.
- Lay a piece of greaseproof paper on a flat surface.
- Dust well with icing sugar.
- Remove cloth and turn roulade upside down on the prepared paper.
- Carefully remove paper from roulade.
- Spread with the whipped cream.
- Roll up like a swiss roll.
- Place on a serving dish and dust well with icing sugar.
- How to make a roulade case:.
- Use thick greaseproof paper or nonstick kitchen paper.
- It should be 1 1/2 inches longer and wider than the pan you are using.
- Fold a 1 1/2 inch border on all 4 sides.
- Cut a slit at each corner and fold one cut piece over the other to miter the corners.
- Use paperclips to secure the corners.
- Slide the case onto a baking sheet.
- Lightly brush with oil, melted butter or melted shortening before use.
Nutrition Facts : Calories 727.9, Fat 50.2, SaturatedFat 29.4, Cholesterol 314, Sodium 122.5, Carbohydrate 71.5, Fiber 7.1, Sugar 57.3, Protein 14.6
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 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 SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
More about "chocolate espresso roulade recipes"
MARY BERRY'S CHOCOLATE ROULADE | DESSERT …
From goodto.com
BEST CHOCOLATE ROULADE RECIPE - HOW TO …
From food52.com
CHOCOLATE ROULADE (SWISS-ROLL CAKE) - MON …
From monpetitfour.com
CLASSIC CHOCOLATE ROULADE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CHOCOLATE AND HAZELNUT ROULADE RECIPE
From olivemagazine.com
CHOCOLATE-ESPRESSO ROULADE - REDBOOK
From redbookmag.com
Estimated Reading Time 2 mins
- Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick foil.
HOW TO MAKE THE PERFECT CHOCOLATE ROULADE – RECIPE
From theguardian.com
Author Felicity Cloake
CHOCOLATE ESPRESSO COOKIES RECIPE | TASTE OF HOME
From tasteofhome.com
MARY BERRY’S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)
From amummytoo.co.uk
ROULADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAPPUCCINO ROULADE RECIPE | LAND O’LAKES
From landolakes.com
ROULADE RECIPES: 16 SIMPLE ROULADE RECIPES FROM SAVOURY TO SWEET
From goodhousekeeping.com
CHOCOLATE ROULADE | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE COFFEE MERINGUE ROULADE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SWISS ROLLS AND ROULADES RECIPES - BBC FOOD
From bbc.co.uk
17 ROULADE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE ROULADE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #easy #european #holiday-event #cakes #italian #chocolate #taste-mood #sweet #number-of-servings
You'll also love