Bakes Blog

{SEPTEMBER RECIPE #2} CHOCOLATE GANACHE ROULADE

IMG_0725    IMG_0704   Let me tell you this... if you don't like chocolate, look away now! This month's bake is a delicious, gooey, rich, delicious roll of creamy, rich, chocolatey heaven. Did I mention it was also gluten free? I'm not saying that makes it healthy or any less indulgent, but is great for celebrations and events for gluten-phobes. Keep this recipe and use it time and time again. Switch it up with fresh raspberries, Nutella instead of ganache, Hazelnuts or peanuts in the caramel shards, orange zest through the cream... so many delicious variations to try once you have mastered the basic recipe. [gallery ids="253,252,250,249,248,259"] This month's box is made even more special with the chocolate from our friends at Cocoa Wonderland, they are purveyors of most excellent chocolate and confectionary goodies that will take you right back to your childhood. They have a wonderful range of chocolate - made in house - which is great for baking so check out their online shop! IMG_0712 Ok, lets get started... 1.Heat your oven to 180/160c gas 4. lightly grease a medium (approx 20cm x 30cm) swiss roll tin with a little oil and line with greaseproof paper 2.Whisk together the egg yolks and sugar in a bowl until light and pale. empty your cocoa sachet into the egg mixture and whisk until combined. [gallery size="medium" ids="239,240,241,242,243,244,245,246,247"] 3.Take a clean bowl and whisk up the egg whites until stiff peaks form. 4.Add half the whisked egg whites to the cocoa mixture and mix together well, then gently fold in the remaining whisked egg whites using a large spoon and figure of eight motion until just combined. pour the mixture into the tin, shaking the tin gently so the mixture spreads into the corners IMG_0744 5.Transfer the tin to the oven and bake for 20 minutes or firm to the touch, then remove from the oven. place a clean, dry tea-towel on top of the cake and another tea-towel that has been soaked in cold water and very well wrung out on top of that. leave in a cool dry place for 1 hour. (your cake must be absolutely cool before you start to fill and roll or the cream will become a sorry mess!) 6.To make the ganache, place the cocoa chocolate hearts in a clean bowl and break up into smaller pieces. bring the cream to a gentle simmer and pour over the chocolate, leave for 30 seconds and stir well. You should have a smooth, silky ganache with no lumps. If the chocolate isn't quite melted, place the bowl over a pan of simmering water and stir until it's fully melted. A word from Kate & Anne at Cocoa about chocolate ganache: "A smooth, glossy ganache is the holy grail of the chocolate world! This deliciously decadent combination of chocolate and cream can be used for everything from cake covering and filling to making ice cream and is even the base of your favourite truffle! Master this classic recipe and you will be able to impress everyone with your chocolate repertoire!" IMG_0713 7.Whisk the double cream with an electric whisk until it forms soft peaks. Add the icing sugar to taste - if you like it really sweet, add the full sachet, I prefer it less sweet to cut through the richness of the chocolate, so just add about half. 8.To make the caramel shards place the sugar and water in a heavy bottomed pan and bring to the boil until a golden brown colour, pour onto a baking tray and leave to set. once cooled, smash up into various sized pieces. If you would like to add nuts at this point, boil the sugar and water until they turn golden brown, take it off the heat then toss the nuts through it, pour onto a baking tray and smash into chunks. 9.Remove the tea-towels from your sponge, and turn out onto a piece of greaseproof paper dusted with cocoa powder. Peel the greaseproof from the sponge and spread the ganache first (leaving some to decorate), then the whipped cream. starting from the long end, roll up the roulade, using the greaseproof to help lift. IMG_0722 10.finish your roulade off with the rest of your ganache, a sprinkle of your caramel shards and a dusting of icing sugar! Serve with a cup of tea or glass of prosecco and enjoy! IMG_0769   All images with thanks to Georgina Martin    

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