Chocolate Espresso Roulade Recipes

CHOCOLATE ROULADE

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 ROULADE

Steps:

• Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
• Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.
• Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
• Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don't want to squash out the air you have just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
• Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
• Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
• Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

CHOCOLATE-ESPRESSO ROULADE

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.

CHOCOLATE ROULADE

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.

DARK CHOCOLATE ESPRESSO SUNDAE

Steps:

• Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
• Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.

CHOCOLATE TANGERINE ROULADE

Steps:

• Make cake:
• Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
• In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.
• With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.
• Assemble roulade:
• Put a large sheet of foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.
• Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.

CHOCOLATE-RUM ROULADE

Steps:

• Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
• Whisk together cocoa powder, flour, and salt in a bowl.
• Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
• Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until springy to the touch, 6 to 7 minutes. Dust top of cake with cocoa powder. Run a knife around sides of cake. Invert onto a clean kitchen towel, and remove parchment.
• While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
• Meanwhile, make rum syrup: In a small saucepan, combine the water and ¼ cup sugar. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
• Fill cake and reroll: Unroll cake. Brush entire surface with cooled rum syrup. Whip cream and remaining sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel) starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
• Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

CHOCOLATE ROULADE

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.