Tiers of the Cake

A tasty slice of inspiration...

Hello foodies,

A huge warm welcome to Red Velvet Baking, the blog! I have been baking since I can remember and I have always wanted to share my experiences and tasty flair beyond the walls of my own home. In summer 2011 I launched this little blog. I blog as a celebration of my achievements and dedication to my culinary passion, alongside an overflow of my enthusiasm, with a few added delicious recipe ideas. Pictures and tips galore, sure enough to sink your teeth right into and to get your mouth watering. Delicious beautiful baking can put a smile on anyones face.

Summer 2013 saw me train for a month at Leiths, gaining a distinction in practical cookery and last summer I ran a culinary arts course in the USA, specialising in baking.

I am now back in the UK, writing for my blog from sunny Yorkshire. 2015 is going to be a big year for Red Velvet Baking, so keep posted!

Keep calm, enjoy and most importantly BAKE!


Jessica

xox

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Find the missing sprinkle...

Tuesday, 12 May 2015

Eat: Double Chocolate Roulade

Hey foodies, 

With summer on its way, desserts are getting lighter. I have plenty of space for warm, sticky puddings with lashings of custard, in my heart, but on bright summer evenings, sometimes a lighter, cold dessert best fits the occasion.

This is one of my ultimate favourite desserts. I've been making variations on this recipe for years. It's quick and easy, but looks professional and it is even coeliac friendly!

I always get asked to describe a what a roulade is like and 9 times out of 10 I just say eat some! I put roulades on a scale between swiss roll and meringue. It's like a super light swiss roll, as it contains no flour, but also like a soft meringue with a slightly firm outer shell. The fact of the matter is you have to try it and after one mouthful, I'm sure you'll be hooked!

Ingredients

200g (7oz) plain chocolate (54% cocoa solids plus preferably), broken into pieces
150g (5oz) golden caster sugar
5 medium eggs, separated
1tsp vanilla escence
2-3tbsp icing sugar, sifted
100g (4oz) white chocolate, broken into pieces
284ml (10floz) double cream
150g (5oz) raspberries or blackberries for decoration
Extras may include white or dark chocolate curls, icing sugar for dusting etc.

Method

1. Heat a fan assisted oven to 180°C (350°F, gas mark 4). Melt the plain chocolate in a bain marie (bowl over a pan of simmering water). In a separate bow whisk the sugar and egg yolks for around 4 minutes, until pale and thick, before folding in the melted chocolate.

2. In another separate bowl, whisk the egg whites until stiff. Then, carefully beat 2tbsp of the egg whites into the chocolate mixture. Proceed by gently folding in the remainder egg whites, being careful not to overwork the mixture.

3. Line a swiss roll tine (33 x 23 cm/ 13 x 9in). Pour the mixture onto the parchment and bake in the oven for 15 - 20 minutes, until risen and firm to the touch.

4. Whilst the meringue roulade is baking, melt the white chocolate in a bain marie and leave to cool for 5 minutes. Then, whisk the cream until forming soft peaks.

5. When the roulade is ready to be taken out of the oven, prepare a large sheet of greaseproof paper sprinkled with icing sugar, for the roulade to be turned out onto. Once turned out, cover with a clean damp tea towel and allow to cool.

6. Return to the cream and white chocolate and combine. Sometimes you may need to rewhip the cream slightly to keep the stiff texture.

7. Once the roulade has cooled, remove the tea towel and smoother with the white chocolate cream. Some people like to add some raspberries/blackberries at this stage to the filling of the roulade, however it is just as delicious to use them more for decoration.

8. Using the greaseproof paper as a guideline, roll the roulade from one long end to the other. Between rolls use the greaseproof to tuck the roulade right under itself, shaping a neat roll and don't worry if it cracks, this is a rustic dessert after all! Once rolled, roll up in the greaseproof and tighten the ends, before chilling. This will keep it in perfect shape ready for serving.


Variations

White Chocolate & Raspberry
Replace the dark chocolate with white chocolate and use 250ml creme freche and a punnet of crushed raspberries for the filling, for a slightly lighter delight!!


Black Forest Roulade
Make the chocolate roulade as above. Once cooled drizzle two tbsp of Chambord (raspberry liqueur) or Kirsch (cherry liqueur) over the roulade. Use double cream, whipped like before but scatter 100g of chopped morello cherries over the cream before rolling. Decorate with morello cherries and dark chocolate curls.

Share your baking adventures with us on Instagram, Twitter and Pinterest @RedVelvetBaking.

Say it with roulade this summer.

Love & warm wishes,

Jess xo

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