Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
  6. Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
  7. Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .

To Assemble

Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.

Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward

Dust with more icing sugar before serving

Recipe taken from James Martin

 

 

Stabilized Whipped Cream Frosting

This recipe is perfect for decorating cakes. It allows you to go for a lighter frosting as many people find the traditional American buttercream too sweet. Stabilising the icing means that the frosting holds up well and will not just melt or collapse straight away.

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Stabilizer Recipe

 Ingredients:
  • Plain Powdered Gelatin 1 teaspoon
  • Cold Water 1-1/2 tablespoons
  • Boiling Water 1-1/2 tablespoons
 Instructions:
  1. Bloom the gelatin in the cold water.
  2. Let stand about 5 minutes.
  3. Add the boiled water to the gelatin mixture and stir to dissolve.
  4. Use immediately in the recipe below

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Stabilized Whipped Cream Recipe

 If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.
Ingredients
  • 2 cups Heavy/double Cream
  • ¼ cup Confectioners/icing Sugar (may need to add more , depends on the sweetness of the cake you will be using)
  • The entire stabilizer recipe from above
Instructions
  1. First prepare the gelatin stabilizer from above. reserve.
  2. Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
  3. Whip to soft – medium peaks and then add the melted stabilizer all at once
  4. Continue to whip for a few seconds longer until desired consistency.
  5. Use immediately on your cakes and desserts
Notes
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
You can always add flavourings and colours as desired
Can be used to ice around 24 cupcakes

 

Recipe taken from Gretchens Bakery.

Stabilized Whipped Cream for Icing Cakes

There’s also a video tutorial of this recipe on her website!