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

The Sun Has Got Its Hat On...

Afternoon Foodies,

And what a beautiful afternoon it is in Yorkshire. The sun is beaming, brightly in the sky and by gosh is it hot! I hope you guys are making the most of this sensational heat wave!

As for me, busy bee as per! This month has been a rather busy month, with exams, my birthday and some competition news to open new doors for Red Velvet Baking!

My birthday was on the 5th May - I spent the day shopping, as only I do best ;), and engaged in a little evening partying! Also, not forgetting a little fun-filled baking! I decided on making mini rainbow cupcakes, with a very sweet, white chocolate frosting....deeeeliiicccioussss!

In addition, I have some big news for you foodies!! I got threw to the next round of the Enterprise challenge!! This means I now have to write a business plan, in the hope of reaching the final presentation stage. This is very exciting!! My business will soon be getting the support it needs! Red Velvet Baking is growing!!!

Another competition is also on the cards. I am thinking of entering a couple of baking competitions to do with Eric Lanlard and BBC competing. There is always a chance and you really have to be in it to win it....so why not!

I did a little extra baking mid-month, creating a rich chocolate ganache mini cake and cute little butterfly muffins. Ridiculously indulgent, but really worth it! Check them out below!!!

 The next few months are going to be full of baking experiments, eating and hopefully summer sun! But I'll keep you updated. Exams are over now, so let the summer begin!

I'm on my CakeLoversDiet, at present, as I am jetting off to Bulgaria mid-June, but always be aware of skinny bakers - it's just not plausible! I love cake way too much for that...

Keep calm and out bake the sun...

Love, as always,

Red Velvet xo

Blue skies, bright days ahead...

Evening Foodies :)

It seems summer is fast approaching; shorts, sunglasses and sun cream at the ready! And I can tell you that I am rather excited for what summer is to bring this year. Any of you got any amazing holiday plans?

In two months time, I'm jetting off to Bulgaria, of all places, to soak up some rays with my best friend. We are both super foodies, so we are so excited to try the unusual cuisine and get all bronzed up. In addition, in two weeks time it is my birthday, YAY! I've been pottering around in the kitchen and collecting ideas for my birthday cake...so keep posted. If you've got any super spellbinding ideas, email me at redvelvetbaking@gmail.com - get in touch!!!

As for recent antics, busy busy busy seems to be my current motto! March saw the development of a birthday cake, for a close friend of mine. She asked for a cake that embodied her enthusiasm for wrestling and this was the much appreciated result. :)

Furthermore, I had an order in for my friends brothers birthday sweetie cake. Although this was an unusual cake for me to do, I enjoyed the challenge and had a lot of fun making this cake.

Unfortunately, I was unable to blog on Easter Sunday, but I hope you all had a wonderful Easter! I spent Easter with my best friend, I baked milk chocolate cupcakes and we went on walks around Newmillerdam <3 beautiful this time of year. I left the cupcakes as a little treat for my parents...what did you bake?

I hid a little popping candy in each for that added wow - my parents said it was an exciting surprise :).

As this month progresses, more and more opportunities have become available, having completed all my hygiene awards this week and had legal support and advice. I am excited to say that Red Velvet Baking really is starting to take off! If you would like to be featured on here or have any ideas you'd like to see me whip up - email me at redvelvetbaking.gmail.com. Get in touch, I love to here from you!!!!

Keep calm and keep motivated. It really is the best way.

Love, as always,

Red Velvet xo