Chocolate Biscuit Roulade Recipes

CHOCOLATE BISCUIT ROULADE

Steps:

• For the liquid you can either use 1/2 cup of milk and 1/4 cup of wine, just milk for children, or if you want to make it parve, water or water and wine. With the essences you can just use vanilla if you don't want any alcohol for children again.
• put sugar, cocoa powder, the liquid and the essence in a bowl and mix a bit. Cover and put in the micro and put it on a high enough heat and enough time so that it starts to boil.
• Mix in butter/margarine throughly.
• For the biscuits i usually use digestives - i think they are called graham crackers in the u.s but i could be wrong. You can put them in a sealed bag and pound into crumbs or put in a food processor but don't grind them too fine and leave some larger chunks of biscuit. Personally I love to pound - great stress reliever but for achy arms use processor.
• Mix everything together, the consistency should be semi solid (not complete liquid) , if it's too liquidy crush a few more biscuits in, or if in doubt as you probably won't be able to tell the first time.
• Get two large pieces of grease proof paper. Put half the mixture in one piece of paper, spreading it in a rectangular shape Make sure you leave a bit of paper to cover the ends and roll up the mixture in paper so it should be squashed cylinder shaped or if your food at rolling maybe it will cylinder shaped. Then cover ends. Repeat with other half mixture.
• Put roulades in freezer. Freeze for an hour and a half at least.
• To serve, remove paper by unrolling and cut into slices, if not using all of roulade put back in freezer till ready to eat.

CHOCOLATE ROULADE WITH MASCARPONE FILLING

Steps:

• CAKE:.
• Preheat oven to 350º F/180ºC.
• Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
• Using an electric mixer, whisk yolks and sugar until thick and pale.
• Sift cocoa and starch over then fold in gently.
• Add chocolate and 2 tablespoons water and stir gently to combine.
• Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
• Spoon mixture into prepared pan and smooth top.
• Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
• Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
• Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
• Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
• Let cool completely before filling.
• MASCARPONE FILLING:.
• Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
• Combine with mascarpone in a bowl and whisk until thick.
• Stir in pistachios.
• Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
• Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
• Cake will keep, refrigerated, for up to 3 days.
• Serve topped with raspberries, edible flowers or mint sprigs.
• *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
• **Tips:
• Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
• To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
• Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
• For the best flavor, use a dark chocolate with at least 60 % cocoa solids.

CORDON BLEU CHOCOLATE ROULADE

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.