Double Chocolate Roulade
Chef's Tips: Don't overmix the sponge or it will be tough Watch caramel carefully - it can go from perfect to burnt quickly If caramel seizes when adding cream, keep stirring over low heat until smooth Serve roulade at room temperature for best flavor
- Time: 75 min
Source: Relaxed Recipes
Ingredients
- CHOCOLATE SPONGE
- Preheat oven to 395ºF. Line a 33x23cm Swiss roll tin with parchment paper
- Separate eggs into two large bowls. Beat egg yolks with 75g sugar until pale and
- Sift cocoa powder and salt together, then gently fold into egg yolk mixture
- In a clean bowl, whisk egg whites until foamy. Gradually add remaining 75g sugar
- Fold 1/3 of whites into chocolate mixture to lighten it, then gently fold in rem
- Pour into prepared tin, spread evenly. Bake 10-12 minutes until springy to touch
- Immediately turn out onto a clean tea towel dusted with cocoa powder. Peel off p
- While still warm, roll up tightly with the tea towel. Cool completely seam-side
- GOLDEN SALTED CARAMEL GANACHE
- Place chopped white chocolate in a bowl and set aside
- In a heavy-bottomed saucepan, spread sugar evenly. Cook over medium heat without
- Gently swirl pan to distribute melting sugar. Continue cooking until all sugar i
- Remove from heat. Immediately and carefully pour in cream while whisking constan
- Return to low heat if needed to dissolve any hardened caramel pieces. Stir in bu
- Pour hot caramel over white chocolate. Let sit 2 minutes, then stir from center
- Cool to room temperature, stirring occasionally
- DARK CHOCOLATE GANACHE
- Place chopped chocolate and butter in a large bowl
- Heat cream in a saucepan until just beginning to simmer
- Pour hot cream over chocolate. Let sit 2 minutes, then stir from center outward
- Cool until spreadable consistency
- ASSEMBLY
- Carefully unroll cooled sponge. Spread caramel ganache evenly over surface, leav
- Re-roll tightly without the tea towel, using parchment to help. Wrap in plastic
- Unwrap and place on serving plate. Spread dark chocolate ganache generously over
- Refrigerate 30 minutes to set frosting before serving
- STRAWBERRY MINT SORBET
- Blend strawberries, sugar, mint, and lemon juice until smooth
- Strain through fine-mesh sieve if desired for smoother texture
- Churn in ice cream maker according to manufacturer's instructions
- Freeze until firm, about 2 hours