Monday, June 09, 2014

Flourless Dark Chocolate Peanut Butter Roulade


This Chocolate Roulade, also called swiss roll, is so yummy & easy to make, although it may seem to have many steps to go through but it is not as complicated as it may seem, it is also flour-less.


Step-by-Step Tutorial :
Butter & line the baking tin parchment paper, set aside.

Melt the dark chocolate in a heat proof bowl & place it above a pot of steaming hot (but not boiling) water, you can also do it in a double boiler. Then, cool the melted chocolate, about 10-15 minutes.
Separate the eggs.

Whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks.

In a separate bowl, whisk the egg yolks & sugar on high speed for 2-3 minutes, or until they're thick & pale in color.

The mixture should be thick & pale in color.

Pour the cooled chocolate into the egg yolks mixture & mix well.

Gently fold in 2 large spoonful of meringue (egg whites mixture).

Then, fold in the remaining meringue.

(Avoid knocking out the air).

Sift the cocoa powder into the batter & gently fold it in.

Pour the batter into the baking tin & level it.

Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Let it cool in the tin for 5-10 minutes before removing the parchment paper.

Scoop 3-4 spoonful of peanut butter into a bowl, & place them in the microwave for 10 seconds, they should be runny.

Place a big parchment paper on the counter & dust it with icing sugar.
Place the cake on the parchment paper, & spread the peanut butter over it evenly.
Roll the cake tightly along the parchment paper.

Place the roulade in the fridge for a few hours for it to set.
May replace the filling with whipped cream or fruit jams, your choice.



Dark Chocolate Peanut Butter Roulade


Ingredients :
175gm dark chocolate, finely chopped
6 Grade A's eggs, room temperature
175gm castor sugar
2 tablespoons cocoa powder
3-4 tablespoons peanut butter (creamy/ chunky)
Icing sugar, for dusting

Directions :
  1. Pre-heat the oven to 180C.
  2. Butter & line the baking tin parchment paper, set aside.
  3. Melt the dark chocolate in a heat proof bowl & place it above a pot of steaming hot (but not boiling) water, you can also do it in a double boiler.
  4. Cool the melted chocolate, about 10-15 minutes.
  5. Separate the eggs.
  6. Whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks.
  7. In a separate bowl, whisk the egg yolks & sugar on high speed for 2-3 minutes, or until they're thick & pale in color.
  8. Pour the cooled chocolate into the egg yolks mixture & mix well.
  9. Gently fold in 2 large spoonful of meringue (egg whites mixture), then, fold in the remaining meringue. (Avoid knocking out the air).
  10. Sift the cocoa powder into the batter & gently fold it in.
  11. Pour the batter into the baking tin & level it.
  12. Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.
  13. Let it cool in the tin for 5-10 minutes before removing the parchment paper.
  14. Scoop 3-4 spoonful of peanut butter into a bowl, & place them in the microwave for 10 seconds, they should be runny.
  15. Place a big parchment paper on the counter & dust it with icing sugar.
  16. Place the cake on the parchment paper, & spread the peanut butter over it evenly.
  17. Roll the cake tightly along the parchment paper.
  18. Place the roulade in the fridge for a few hours for it to set.
  19. May replace the filling with whipped cream or fruit jams, your choice.
Recipe adapted & inspired by amummytoo






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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Monday, June 09, 2014

Flourless Dark Chocolate Peanut Butter Roulade

Reactions: 

This Chocolate Roulade, also called swiss roll, is so yummy & easy to make, although it may seem to have many steps to go through but it is not as complicated as it may seem, it is also flour-less.


Step-by-Step Tutorial :
Butter & line the baking tin parchment paper, set aside.

Melt the dark chocolate in a heat proof bowl & place it above a pot of steaming hot (but not boiling) water, you can also do it in a double boiler. Then, cool the melted chocolate, about 10-15 minutes.
Separate the eggs.

Whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks.

In a separate bowl, whisk the egg yolks & sugar on high speed for 2-3 minutes, or until they're thick & pale in color.

The mixture should be thick & pale in color.

Pour the cooled chocolate into the egg yolks mixture & mix well.

Gently fold in 2 large spoonful of meringue (egg whites mixture).

Then, fold in the remaining meringue.

(Avoid knocking out the air).

Sift the cocoa powder into the batter & gently fold it in.

Pour the batter into the baking tin & level it.

Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Let it cool in the tin for 5-10 minutes before removing the parchment paper.

Scoop 3-4 spoonful of peanut butter into a bowl, & place them in the microwave for 10 seconds, they should be runny.

Place a big parchment paper on the counter & dust it with icing sugar.
Place the cake on the parchment paper, & spread the peanut butter over it evenly.
Roll the cake tightly along the parchment paper.

Place the roulade in the fridge for a few hours for it to set.
May replace the filling with whipped cream or fruit jams, your choice.



Dark Chocolate Peanut Butter Roulade


Ingredients :
175gm dark chocolate, finely chopped
6 Grade A's eggs, room temperature
175gm castor sugar
2 tablespoons cocoa powder
3-4 tablespoons peanut butter (creamy/ chunky)
Icing sugar, for dusting

Directions :
  1. Pre-heat the oven to 180C.
  2. Butter & line the baking tin parchment paper, set aside.
  3. Melt the dark chocolate in a heat proof bowl & place it above a pot of steaming hot (but not boiling) water, you can also do it in a double boiler.
  4. Cool the melted chocolate, about 10-15 minutes.
  5. Separate the eggs.
  6. Whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks.
  7. In a separate bowl, whisk the egg yolks & sugar on high speed for 2-3 minutes, or until they're thick & pale in color.
  8. Pour the cooled chocolate into the egg yolks mixture & mix well.
  9. Gently fold in 2 large spoonful of meringue (egg whites mixture), then, fold in the remaining meringue. (Avoid knocking out the air).
  10. Sift the cocoa powder into the batter & gently fold it in.
  11. Pour the batter into the baking tin & level it.
  12. Bake in the preheated oven for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean.
  13. Let it cool in the tin for 5-10 minutes before removing the parchment paper.
  14. Scoop 3-4 spoonful of peanut butter into a bowl, & place them in the microwave for 10 seconds, they should be runny.
  15. Place a big parchment paper on the counter & dust it with icing sugar.
  16. Place the cake on the parchment paper, & spread the peanut butter over it evenly.
  17. Roll the cake tightly along the parchment paper.
  18. Place the roulade in the fridge for a few hours for it to set.
  19. May replace the filling with whipped cream or fruit jams, your choice.
Recipe adapted & inspired by amummytoo






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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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