AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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-APRICOT RUGELACH
This is my own recipe for chocolate rugelach. Try it because it's really delicious!
Provided by Anna R.
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
- Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
- Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
- Mix apricot preserves and orange zest together for filling.
- Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
- Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g
CHOCOLATE ROULADE WITH APRICOT CREAM
The word roulade originates from the French word 'rouler' meaning to 'roll.' This roulade is a heavenly combination of a sweet and creamy apricot filling rolled inside a rich chocolate cake.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 11
Steps:
- Position rack in middle of oven and heat to 350 degrees F. Spray an 11- x 17-inch jelly-roll pan or a 12- x 17 1/2-inch sheet pan with cooking spray; line with parchment paper. In small saucepan, heat 1 1/4 cups of the cream to a simmer. Add chocolate; reduce heat and whisk until chocolate is melted. Remove from heat; let cool for a few minutes.
- In mixer with whisk, whip egg whites with granulated sugar to stiff, glossy peaks. Whisk one-fourth of the egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture until no streaks remain. Pour into prepared pan; spread evenly with spatula. Bake 10 to 12 minutes or until set and puffy. Transfer to wire rack; cool to room temperature. Lift parchment paper to remove cake from pan; set it on work surface with long side facing edge of table.
- For apricot cream, whisk remaining 1 cup cream with confectioners sugar and vanilla until stiff; whisk in apricot preserves. Spread evenly over entire surface of cake. Roll cake starting from the long side facing you. Gently peel parchment paper off as cake layer rolls away. Tuck parchment paper around the roll so it is well wrapped and can be moved easily. Place in freezer for at least 2 hours or overnight. To serve, remove parchment paper, gently rolling cake so that seam is on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides and reshape with hands.) Trim ends crosswise or on a diagonal. Dust with confectioners sugar and cocoa powder. Cut into 1-inch-thick slices, lay flat on dessert plates and garnish with sliced apricots.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 56.1 g, Cholesterol 91.7 mg, Fat 39.1 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 23.7 g, Sodium 97.5 mg, Sugar 40.9 g
CHICKEN ROULADES WITH APRICOT STUFFING & APRICOT NECTAR
I adapted this recipe from a veal roulade recipe I have made several times. I tried this version on some friends who did not eat veal, and the only thing I changed from the original recipe was the substitution of basil for rosemary, and I added raisins for the contest. I hope you enjoy it.
Provided by cmacooks
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a 10 inch skillet, cook onion, celery and basil in the margarine over moderate heat 5 minutes, until onion is softened
- Stir in apricots, raisins and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
- Add mixture to bread cubes with salt and pepper to taste and toss until combined well
- Let stuffing cool
- Stuffing may be made a day ahead and refrigerated
- In a measuring cup, whisk together the apricot nectar, mustard and remaining cup of broth, and reserve
- Gently pound chicken breasts 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
- Discard plastic and season chicken with salt and pepper
- Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along the edge
- Roll up cutlets tightly to enclose stuffing, and secure top and seams, openings at both ends and any holes with wooden toothpicks
- Put cormeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
- In cleaned skillet heat oil over moderate heat until hot but not smoking and brown roulades 3 minutes
- Arrange roulades in one layer in an 8-inch square glass baking dish
- Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
- Pour reserved nectar mixture around (not on top of) roulades in baking dish
- Cover dish tightly with foil and braise roulades in the middle of the oven 30 minutes, or until just cooked through
- Transfer roulades to a cutting board and carefully remove toothpicks
- Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
- Remove from heat and whisk in arrowroot and salt and pepper to taste
- Cut roulades diagonally into 1/4 inch thick slices and spoon sauce over top
Nutrition Facts : Calories 393.9, Fat 12.8, SaturatedFat 2.4, Cholesterol 65.8, Sodium 663, Carbohydrate 33.5, Fiber 3.8, Sugar 15.9, Protein 30.9
More about "chocolate roulade with apricot cream recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
NUTELLA APRICOT JAM ROULADE - 5 STAR COOKIES
From 5starcookies.com
APRICOT MERINGUE ROULADE | BONNE MAMAN
From bonnemaman.co.uk
MERINGUE ROULADE – HOW TO MAKE MERINGUE ROULADE …
From prima.co.uk
CHOCOLATE ROULADE WITH APRICOT CREAM | GHIRARDELLI
From ghirardelli.com
- Spray an 11- x 17-inch jelly-roll pan or a 12- x 17 1/2-inch sheet pan with cooking spray; line with parchment paper.
- Add chocolate; reduce heat and whisk until chocolate is melted. Remove from heat; let cool for a few minutes.
HOW TO MAKE FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT …
From mobirecipe.com
CHOCOLATE APRICOT ROULADE - BIGOVEN.COM
From bigoven.com
CHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS - OMG! YUMMY
From omgyummy.com
HONEY CHOCOLATE ROULADE WITH FRESH RASPBERRY CREAM
From valyastasteofhome.com
CHOCOLATE APRICOT ROULADE RECIPE - COOKING INDEX
From cookingindex.com
CHOCOLATE ROULADE WITH PRALINE CREAM RECIPE - BBC FOOD
From bbc.co.uk
RASPBERRY AND CREAM CHOCOLATE ROULADE - IRISH AMERICAN MOM
From irishamericanmom.com
10 ROULADE RECIPES TO SATISFY YOUR SWEET TOOTH - INSANELY GOOD
From insanelygoodrecipes.com
CLASSIC CHOCOLATE ROULADE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEST CHOCOLATE ROULADE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOT CHOCOLATE WITH APRICOT WHIPPED CREAM | RICARDO
From ricardocuisine.com
CHOCOLATE APRICOT ROULADE - COMPLETERECIPES.COM
From completerecipes.com
FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT SOUFFLE
From quench.me
CHOCOLATE APRICOT ROULADE RECIPE
From free-recipes.co.uk
GHIRARDELLI CHOCOLATE ROULADE WITH APRICOT CREAM RECIPE
From ketofoodist.com
CHOCOLATE ROULADE WITH BAILEYS CREAM - THE BAKING EXPLORER
From thebakingexplorer.com
CHOCOLATE ROULADE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT SOUFFLE
From yummy-recipes.us
CHOCOLATE ROULADE WITH RASPBERRY CREAM | ALLRECIPES.COOKING
From allrecipes.cooking
ASTRAY RECIPES: CHOCOLATE APRICOT ROULADE
From astray.com
ASTRAY RECIPES: CHOCOLATE ROULADE
From astray.com
FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT SOUFFLE
From americanrecipes.eu
CHOCOLATE RASPBERRY ROULADE - JULIA'S CUISINE
From juliascuisine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHOCOLATE AND IRISH CREAM ROULADE | DESSERT RECIPES | GOODTO
From goodto.com
BEST CHOCOLATE AND RASPBERRY ROULADE WITH RASPBERRY SAUCE …
From foodnetwork.ca
CHOCOLATE ROULADE FILLED WITH CHOCOLATE CREAM - LUCY …
From lucywaverman.com
WHITE CHOCOLATE ROULADE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
GHIRARDELLI RECIPE: CHOCOLATE ROULADE WITH APRICOT CREAM …
From pinterest.com
ASTRAY RECIPES: FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT …
From astray.com
FLOURLESS CHOCOLATE ROULADE WITH WHIPPED APRICOT SOUFFLE RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love