CHOCOLATE ROULADE RECIPE - BBC FOOD
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
Prep Time 1 hours
Cook Time 30 minutes
Yield Serves 8
Number Of Ingredients 6
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.
VEGAN CHOCOLATE FONDANT RECIPE | PLANT-BASED LAVA CAKE
With a subtle coffee flavour and a molten chocolate middle, these easy vegan lava cakes are the dream dinner party dessert.
Provided by Holly Jade
Yield Serves 3
Number Of Ingredients 1
Steps:
Preheat the oven to 180 C fan/200 C/400 F/gas mark 6. Grease 3 individual 10 x 7.5cm (4 x 2in) ramekins with coconut oil.
Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.
In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla bean paste. Whisk to combine.
Add the wet ingredients to the dry and fold together – don’t overmix! Divide half of the batter between the ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.
Place the ramekins on a baking tray and place the tray in the centre of the oven. Bake for 20–25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge.
Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin. Serve the cakes with a dusting of cocoa powder, along with dairy-free cream, ice cream and fresh berries (optional). The chocolate will be runny while the sponge is hot, but will become less so as it cools, so these are best enjoyed straight from the oven.
Holly’s tip: If the cakes cool too much before serving, revive them by briefly warming them in the oven or microwave.
IRISH CREAM TIRAMISU | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TIRAMISINI | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
LEFTOVER PANETTONE RECIPE IDEAS @ NOT QUITE NIGELLA
From notquitenigella.com
65 BEST CHEESECAKE RECIPES | EASY CHEESECAKE RECIPE IDEAS ...
From foodnetwork.com
CHRISTMAS DESSERTS - BBC FOOD
From bbc.co.uk
MEDITERRANEAN FLAVOURS - RECIPES
From cruise118.com
MAGGIANOS SHRIMP CAVATAPPI RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CROUTON CRACKER JACK RECIPES
From tfrecipes.com
CROUTON CRACKER JACK RECIPES
From tfrecipes.com
FOOD & WINE'S MOST POPULAR RECIPES OF 2021 | FOOD & WINE
From foodandwine.com
MASCARPONE CHEESE : SUBSTITUTES, INGREDIENTS, EQUIVA…
From gourmetsleuth.com
BEST FUDGY COCOA BROWNIES - CAFE DELITES
From cafedelites.com
COFFEE CAKE - WIKIPEDIA
From en.m.wikipedia.org
JULIA CHILD'S BASIC CRêPES RECIPE - FOODIE BAKER
From foodiebaker.com
POUND CAKE - WIKIPEDIA
From en.m.wikipedia.org
FOODDATA CENTRAL
From fdc.nal.usda.gov
LATEST NEWS, VIDEOS & GUEST INTERVIEWS FROM THE TODAY SHO…
From today.com
THEMBAY – BEST WP THEMES 2021 – OPTIMIZED MOBILE ELEME…
From thembay.com
WELCOME TO BUTLER COUNTY RECORDERS OFFICE
From recorder.butlercountyohio.org
LONDON’S BEST RESTAURANTS | AMAZING RESTAURANTS TAKING ...
From timeout.com
ACCESS DENIED - LIVEJOURNAL
From livejournal.com
RADIO LUISTEREN ONLINE DOE JE VIA RADIO.NL
From radio.nl
WELCOME TO BUTLER COUNTY RECORDERS OFFICE
From recorder.butlercountyohio.org
LONDON’S BEST RESTAURANTS | AMAZING RESTAURANTS TAKING ...
From timeout.com
ACCESS DENIED - LIVEJOURNAL
From livejournal.com
RADIO LUISTEREN ONLINE DOE JE VIA RADIO.NL
From radio.nl
PASS 2 | PDF - SCRIBD
From scribd.com
COMPARATIVE CULTURAL STUDIES COMPARATIVE LITERATURE MEDIA ...
From docs.lib.purdue.edu
LIVRE NUMéRIQUE — WIKIPéDIA
From fr.m.wikipedia.org
MIT - MASSACHUSETTS INSTITUTE OF TECHNOLOGY
From mit.edu
89E11A01C118FAE4!!!! | PDF | MUSICIANS
From scribd.com