Chocolate Roulade With Chocolate Glaze Recipes

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CHOCOLATE ROULADE



Chocolate Roulade image

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

7 ounces semisweet chocolate, chopped (about 1 cup)
1/4 cup plus 1 tablespoon brewed coffee (or water)
7 large eggs, separated
1 cup granulated sugar
Unsweetened Dutch-process cocoa powder, for dusting
1 cup heavy cream
2 tablespoons confectioners' sugar

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.

SATINY CHOCOLATE GLAZE



Satiny Chocolate Glaze image

A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.

Provided by Ginger

Categories     Desserts     Frostings and Icings     Chocolate

Time 18m

Yield 4

Number Of Ingredients 4

¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Steps:

  • In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
  • Spread warm glaze over top of cake, letting it drizzle down the sides.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE ROULADE



Chocolate Roulade image

Make and share this Chocolate Roulade recipe from Food.com.

Provided by NcMysteryShopper

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
2 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more for garnish
1 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cognac
confectioners' sugar, for garnish
seasonal fruit, for garnish

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.

CHOCOLATE ROULADE WITH CHOCOLATE GLAZE



Chocolate Roulade with Chocolate Glaze image

Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
3 tablespoons unsalted butter, melted
Armagnac Syrup
Chestnut Mousse
Chocolate Glaze
Chestnuts, in syrup, drained, for garnish

Steps:

  • Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
  • Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
  • Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
  • Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
  • Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
  • Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
  • Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

CHOCOLATE ROULADE



Chocolate roulade image

Make our next level chocolate roulade, with a spectacular chocolate meringue encasing a chocolate and cream filling and caramel sauce

Provided by Barney Desmazery

Categories     Dessert

Time 55m

Number Of Ingredients 12

vegetable oil, for the tin
5 egg whites
1 tsp lemon juice
225g caster sugar
60g cocoa powder, plus extra for dusting
1 tsp cornflour
100g dark chocolate, plus extra to serve
100ml double cream
150ml double cream
25g caster sugar
100g caramel sauce (from a can or jar), stirred until smooth
pinch of sea salt flakes

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.

Nutrition Facts : Calories 462 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE-ESPRESSO ROULADE



Chocolate-Espresso Roulade image

Make and share this Chocolate-Espresso Roulade recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup cake flour (not self-rising)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature and separated
3/4 cup granulated sugar
2 tablespoons instant espresso coffee powder
2 teaspoons vanilla extract
confectioners' sugar, for dusting
1 cup cold heavy whipping cream
1/4 cup cold mascarpone cheese or 1/4 cup sour cream
1/2 cup confectioners' sugar
1 tablespoon instant espresso coffee powder
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
6 ounces semisweet chocolate, chopped
2 teaspoons instant espresso coffee powder
2 tablespoons corn syrup or 2 tablespoons dark corn syrup
dark chocolate shavings, for garnish (optional)

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.

Nutrition Facts : Calories 372.1, Fat 25.1, SaturatedFat 14.7, Cholesterol 154.7, Sodium 140, Carbohydrate 37.1, Fiber 3.9, Sugar 24.1, Protein 7.2

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