Cook Yourself Thin Chocolate Roulade Recipes

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MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)



Mary Berry's Chocolate Roulade Recipe (Great British Bake Off) image

This deliciously chocolatey and satisfying chocolate roulade recipe is flour-free, which means it has an extremely light texture that's further helped with the whipped eggs.

Provided by Mary Berry

Categories     Desserts and sweet treats

Time 50m

Number Of Ingredients 7

175 g dark chocolate (bittersweet) (39% cocoa solids, finely chopped)
6 medium free range eggs (at room temperature)
175 g white caster sugar (superfine sugar)
2 tbsp cocoa powder (dutch processed)
300 ml double cream (heavy cream)
icing sugar (powdered sugar) (for dusting)
1 tsp slightly salted butter (for greasing)

Steps:

  • Preheat the oven to 180C (160C fan, 350F).
  • Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.
  • Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
  • In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.
  • Pour the chocolate into the yolk mixture and fold in to blend
  • Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.
  • Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
  • Sift the cocoa powder over the mixture and fold it in
  • Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.
  • Pour the mixture into the tin and move it around so the mixture finds its own level
  • Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
  • Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
  • Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
  • Using a sharp knife, make a shallow cut along one of the short edges
  • Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
  • Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!

Nutrition Facts : Calories 400 kcal, Carbohydrate 34 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 176 mg, Sodium 70 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving

CHOCOLATE ROULADE



Chocolate roulade image

Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 6

175g/6oz good-quality dark chocolate, finely chopped
6 free-range eggs, yolk and white separated
175g/6oz caster sugar
2 tbsp cocoa powder
300ml/10fl oz double cream
icing sugar, to dust

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 AND RASPBERRY ROULADE WITH RASPBERRY SAUCE



Chocolate and Raspberry Roulade With Raspberry Sauce image

An elegant and flavorful cholocate treat - all the flavor, none of the guilt! From Cook Yourself Thin tv. Calories per serving, roulade: 190 Calories per serving, raspberry sauce: 26 Times do not include cooling times.

Provided by Mommy Diva

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

confectioners' sugar, for dusting the pan
4 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
3 tablespoons Dutch-processed cocoa powder, sifted, plus more for serving
3/4 cup peeled and finely grated carrot
3/4 cup self-rising flour, sifted
3/4 cup heavy cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup raspberries
1 1/2 cups raspberries
1/3 cup confectioners' sugar
1/4 cup water

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.

Nutrition Facts : Calories 232.1, Fat 10.2, SaturatedFat 5.4, Cholesterol 121.2, Sodium 242.8, Carbohydrate 31.8, Fiber 3.4, Sugar 19.4, Protein 5.1

TRIPLE-CHOCOLATE ROULADE CAKE



Triple-Chocolate Roulade Cake image

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

Provided by Karen Barker

Categories     Dessert

Yield 10 to 12

Number Of Ingredients 14

1-1/3 cups heavy cream
4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)
Unsalted butter, softened, for the pan
10 Tbs. unsweetened cocoa
3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)
2 Tbs. brewed coffee
9 large eggs, separated, whites at room temperature
1 cup granulated sugar
1/4 tsp. kosher salt
3/4 cup heavy cream
1 Tbs. light corn syrup
6 oz. bittersweet chocolate (60% to 70% cacao)
1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)

Steps:

  • In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.
  • Position a rack in the bottom third of the oven and heat the oven to 350°F.
  • Butter an 18×13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.
  • In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.
  • In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.
  • In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.
  • With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.
  • Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.
  • While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don't worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.
  • Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
  • Carefully unroll the cake; it should look wavy and both ends should curl. (It's OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.
  • Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.
  • Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.
  • Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it's not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.
  • Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don't worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.
  • Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.
  • Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it's been "glued" to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Nutrition Facts : ServingSize 10 to 12, Calories 500 kcal, Fat 300 kcal, SaturatedFat 19 g, TransFat 33 g, Carbohydrate 45 g, Fiber 4 g, Protein 9 g, Cholesterol 205 mg, Sodium 130 mg, UnsaturatedFat 12.5 g

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