Triple Chocolate Flourless Roulade Cake Recipes

TRIPLE CHOCOLATE ROLL CAKE

Steps:

• Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.
• Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.
• Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
• Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
• Pour batter into the prepared pan and gently spread evenly.
• Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
• While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
• Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.
• While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
• Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.

TRIPLE LAYER FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375° F
• Grease three 8-inch round cake pans with nonstick cooking spray. Place parchment paper rounds onto the bottom of each pan.
• Spray the parchment paper with nonstick cooking spray as well to prevent the cake from sticking.
• Melt the butter over medium-low heat on the stove in a medium-size saucepan.
• Once the butter is melted, add the chopped 2 cups of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar into the melted butter.
• Reduce the heat to low and stir until the chocolate is melted and the mixture is smooth.
• Remove from the heat.
• Stir in the light brown sugar and the salt.
• Stir in the vanilla extract until combined.
• Add the eggs in a few at a time and stir until the mixture is smooth.
• Add the SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder a little at a time until the mixture is smooth. Stir each addition until just combined and not powdery.
• Pour the batter equally into the three 8-inch pans that are prepared with nonstick cooking spray and parchment paper rounds. Add a little at a time to make it easier to divide the batter equally. About 1 1/3 cup of batter per pan.
• Bake the three 8-inch rounds for 19-21 minutes. The tops of the cake should have a thin crust on them. Check with a toothpick. It should have a few crumbs but not have a wet center.
• Remove the cakes from the\ oven and allow them to cool for 10-15 minutes. Use a butter knife to carefully loosen the edges of the pan before inverting the cake to remove it from the pans.
• Allow the cake to cool completely before assembling and frosting.
• Melt the 3/4 cup of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar in a small saucepan or in the microwave.
• Allow the chocolate to cool.
• Using a stand or hand mixer, beat the softened butter until creamy.
• Beat in the espresso powder if using, and stir in the cooled chocolate.
• Slowly beat in the confectioner's sugar until smooth.
• Add milk a little at a time until creamy but firm enough to frost. Discard remaining milk if it is not needed.
• Place one layer of the cake onto a cake plate and spread one-third of the frosting on top of the cake round.
• Place the second cake round on top of the frosting and frost the layer with one-third of the frosting.
• Place the remaining layer on top and frost with the remaining chocolate frosting.
• Place the cake in the refrigerator to allow the frosting to harden before pouring ganache on top.
• In a saucepan, heat the heavy cream until it lightly bubbles.
• Remove the saucepan from the heat and add the SCHARFFEN BERGER Semisweet 62% cacao darkchocolate baking chunks.
• Allow the chocolate to sit for 5 minutes before stirring until the chocolate is melted and smooth.
• Pour the cooled and thickened ganache on top of the cake.

FLOURLESS CHOCOLATE CAKE

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.

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.