DARK CHOCOLATE & CRANBERRY ROULADE
This is a fantastic cake to serve as a dessert or at teatime over the festive season and can be made up to a day in advance
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Dinner
Time 1h10m
Yield Serves 10
Number Of Ingredients 15
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter a large (approx 30cm x 40cm) Swiss roll tin and line the base and sides with baking parchment. Lightly butter the parchment, dust with the plain flour and tip out any excess.
- Sift the self-raising flour, baking powder and cocoa into a bowl and mix in the ground almonds. Put the eggs and caster sugar in a large mixing bowl and beat, using an electric hand-whisk or tabletop mixer, for 5-10 mins until pale, thick and trebled in volume. The mixture should leave a trail when the beaters are lifted out.
- Fold the dry ingredients into the egg mixture using a large metal spoon. Pour into the prepared tin, then tip the tin from side to side until it is covered in an even layer of batter and the corners are filled. Bake on the middle shelf of the oven for 12-15 mins or until firm to the touch. Meanwhile, lay a sheet of baking parchment on the work surface and sprinkle with caster sugar.
- Allow the sponge to cool for 1 min before turning out onto the sugared paper. Peel away the backing paper and, with the short side facing you, roll the sponge away from you so that the sugary parchment is rolled inside the roulade. This will help you to fill and roll it later. Set aside until completely cold.
- To make the filling, beat the mascarpone with the orange zest. Unroll the sponge, discard the inside paper and evenly spread the mascarpone over, leaving a finger-width border around the edges. Cover with the cranberry sauce. Using the outside baking paper to help, roll the sponge away from you as tightly as possible. Transfer to a serving platter, cover loosely and chill while you prepare the frosting.
- For the frosting, melt the chocolate in a heatproof bowl over a pan of just-simmering water, or microwave on High for 2 mins, stirring halfway through. Set aside for about 10 mins until cooled, but still soft.
- Meanwhile, beat the butter and icing sugar together until pale and smooth. Pour in the chocolate and stir thoroughly to combine. Set aside for 20 mins to firm up slightly before using a palette knife to cover the roulade in frosting. Mark with a fork to create a log effect. To decorate, arrange the cranberries and bay leaves along the length of the log. Dust with a little icing sugar just before serving. Cut into slices, removing cranberries and bay leaves to serve. The roulade can be made up to a day ahead. Take it out of the fridge at least 30 mins before you want to serve it, to allow the filling and icing to soften.
Nutrition Facts : Calories 691 calories, Fat 52 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium
DARK CHOCOLATE-CRANBERRY ROCK CAKES
Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.
Provided by By Sarah Caron
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line cookie sheet with parchment paper.
- In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
- In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
- Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
- Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY DARK CHOCOLATE TRAIL MIX
A close friend once gave me a jar of trail mix that was absolutely delicious. My re-creation comes pretty close to the original and is truly one of my favorite snacks! -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 6 cups.
Number Of Ingredients 6
Steps:
- Toss together all ingredients. Store in airtight containers.
Nutrition Facts : Calories 176 calories, Fat 11g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein.
QUICK DARK CHOCOLATE CRANBERRY CASHEW FUDGE
This fudge is by far the easiest and tastiest I have ever made. Perfect texture and very versatile. Store in a cool, dry place. Wrap in foil or waxed paper, or just cover until ready to cut and serve.
Provided by Jamie Goebel Eavou
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 4h15m
Yield 36
Number Of Ingredients 6
Steps:
- Butter an 8-inch square pan.
- Heat chocolate chips and condensed milk over low heat, stirring until chocolate is melted and mixture is smooth, about 5 minutes. Stir in cashews, cranberries, and vanilla extract.
- Pour mixture into prepared pan, spread evenly, and chill in refrigerator until set, about 4 hours.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 13.2 g, Cholesterol 3.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 30.3 mg, Sugar 5.8 g
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