MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)
This deliciously chocolatey and satisfying chocolate roulade recipe is flour-free, which means it has an extremely light texture that's further helped with the whipped eggs.
Provided by Mary Berry
Categories Desserts and sweet treats
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C (160C fan, 350F).
- Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.
- Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
- In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.
- Pour the chocolate into the yolk mixture and fold in to blend
- Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.
- Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
- Sift the cocoa powder over the mixture and fold it in
- Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.
- Pour the mixture into the tin and move it around so the mixture finds its own level
- Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
- Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
- Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
- Using a sharp knife, make a shallow cut along one of the short edges
- Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
- Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!
Nutrition Facts : Calories 400 kcal, Carbohydrate 34 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 176 mg, Sodium 70 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
MAKE DINNER EXTRA SPECIAL WITH MARY BERRY'S EASY FLOURLESS CHOCOLATE CAKE
This light-textured flourless (and gluten free!) chocolate cake, from the new cookbook "Entertaining with Mary Berry," looks and sounds fancy, but it's easy to make with just a handful of ingredients.
Provided by Parade
Categories Cake, chocolate, Dessert
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Break dark chocolate into pieces. Place in a small heatproof bowl set over a pan of hot water. Stir until melted; set aside to cool slightly. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper. Whisk egg whites with a mixer fitted with a whisk attachment until stiff. In a separate bowl, whisk yolks and sugar until light and creamy. Pour melted chocolate into yolk mixture. Add 2-3 Tbsp Cointreau. Gently fold to combine. Add egg whites; gently fold to combine. Sift in cocoa powder; gently fold to combine. Spoon evenly into prepared pan. Bake 40 minutes or until risen, shrinking away from sides of pan and just firm to the touch in center. Cool completely; remove from pan. Stir half of orange chocolate and remaining 1-2 Tbsp Cointreau into whipped cream. Spread over top of cake. Sprinkle with remaining orange chocolate; sift cocoa powder over top.
Nutrition Facts :
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave until hot and foamy (careful not to boil it, or it will splatter all over your microwave). Add the chocolate and espresso powder (if using), and whisk until the chocolate is completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.)
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