Chocolate And Raspberry Roulade With Raspberry Sauce Recipes

CHOCOLATE AND RASPBERRY ROULADE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut a piece of parchment paper to the size of 9-x-13-inch jelly roll pan and dust with some sifted confectioners' sugar. Set aside.
• Take 2 tablespoons of granulated sugar and add to a bowl with egg whites, along with the salt. Using a handheld or standing mixer, whip the egg whites, gradually adding the sugar and salt until stiff peaks form, about 5 minutes. Take care not to overmix, as the egg whites will become grainy. Set aside.
• Add the remaining granulated sugar to the egg yolks and whisk about 3 minutes, until mixture is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well-combined, add the grated carrots and mix well to incorporate.
• Using a rubber spatula, fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well-combined with no pockets of flour left.
• Pour the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan, as this will deflate the batter. Bake for 10 minutes.
• While the cake is baking, make the filling. Using a handheld or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners' sugar and vanilla extract, and continue to beat until you get stiff peaks. Once ready, refrigerate until needed.
• To assemble the cake, lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jelly roll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper.
• Starting at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a classic jelly roll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce.
• To make the raspberry sauce: Add the raspberries, confectioners' sugar and water to a nonstick saute pan, and cook over medium heat until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes, then strain through a sieve into a small saucepan and reduce until thick and syrupy.
• Once the cake has cooled, unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners' sugar over it. Refrigerate until ready to serve, at least 30 minutes.
• To serve, cut the roll into nine slices and serve with some raspberry sauce.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325ºF.
• Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
• Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
• Stir in flour until smooth.
• Stir in egg yolks until well blended.
• Beat egg whites in large bowl with electric mixer on high speed until foamy.
• Beat in sugar, 1 tablespoon at a time, until soft peaks form.
• Gently stir chocolate mixture into egg whites.
• Spread in pan.
• Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
• Run knife along side of cake to loosen; remove side of springform pan.
• Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
• Place on serving plate.
• Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
• Spread over top of cake, allowing some to drizzle down side.
• Place whipped cream in decorating bag fitted with tip.
• Pipe a rosette on each serving. Serve with Raspberry Sauce.
• Garnish with fresh raspberries.
• Raspberry Sauce:.
• Add enough water to reserved juice to measure 1 cup.
• Stir together sugar and cornstarch in 1-quart saucepan.
• Stir in juice and raspberries.
• Heat to boiling over medium heat.
• Boil and stir 1 minute; strain.
• Stir in liqueur.
• Refrigerate any remaining sauce.

RASPBERRY AND CREAM ROULADE

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners' sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners' sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will "train" the sponge and make it easier to roll up after it's filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that's farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners' sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

CHOCOLATE RASPBERRY ROULADE

Steps:

• Have ready meringue and cake roll. In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar.
• In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks. Crumble meringue into 1/2-inch pieces and gently fold into whipped cream. Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture. Gently fold mixture until just combined.
• Unroll cake roll on kitchen towel and brush inside with Chambord. Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together. Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing.
• Just before serving, sprinkle roulade with remaining 2 teaspoons sugar. Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries.
• To make chocolate-covered meringue:
• Preheat oven to 325°F.
• In a bowl with an electric mixer beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add sugar and beat until meringue holds stiff, glossy peaks.
• Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter). Bake meringue in middle of oven 45 minutes, or until crisp. Turn off oven and let meringue stand 1 hour. Remove meringue from oven and cool completely on baking sheet on a rack.
• Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface. In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer. Chill meringue until chocolate is set, about 10 minutes. (Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place.)
• To make cocoa cake roll:
• Preheat oven to 425°F. and line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper. Butter paper and dust with flour, shaking off excess flour.
• In a small saucepan bring water to a boil over moderate heat. Remove pan from heat and stir in cocoa powder and vanilla until smooth.
• In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes. Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes. Add flour and salt and beat 1 minute. (If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding.)
• In a medium bowl with cleaned beaters beat whites on high speed until foamy. Add cream of tartar and continue beating until whites hold soft peaks. Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks.
• Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly. Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan. (Alternatively, batter may be gently spread into pan.) Bake cake 8 minutes, or until it springs back when touched lightly in center with finger. Cool cake in pan, covered with a damp kitchen towel, on a rack.
• Invert cake onto towel and gently peel off wax paper or parchment paper. Beginning with a long side, roll up cake in towel jelly-roll fashion.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

CHOCOLATE DESSERT WITH RASPBERRY SAUCE

Steps:

• Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.