Dark chocolate & cranberry roulade

Name: Dark chocolate & cranberry roulade
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: German, European
Ingredients: 1 Tbsp plain flour, for dusting; 50 grams self-raising flour; 1 teaspoon baking powder; 25 grams good-quality cocoa powder (we used Green & Blacks); 50 grams ground almonds; 5 larges eggs; 100 grams caster sugar, plus extra for turning the cake out; 250 grams 2x mascarpone; 1 grated zest orange; 300 grams good-quality cranberry sauce (or use homemade); 200 grams good-quality dark chocolate, broken into pieces; 175 grams unsalted butter, softened; 50 grams icing sugar, sifted; 1 leave cranberry and bay optional; 1 serving icing sugar, to dust

Dark chocolate & cranberry roulade takes approximately 1 hour and 10 minutes from beginning to end. This recipe makes 10 servings with 561 calories, 9g of protein, and 40g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up icing sugar, butter, chocolate, and a few other things to make it today. This recipe is typical of European cuisine.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Butter a large (approx 30cm x 40cm) Swiss roll tin and line the base and sides with baking parchment. Lightly butter the parchment, dust with the plain flour and tip out any excess.

Ingredients you will need

All Purpose Flour

Butter

Base

Roll

Sift the self-raising flour, baking powder and cocoa into a bowl and mix in the ground almonds.

Ingredients you will need

Self Rising Flour

Almond Meal

Baking Powder

Cocoa Powder

Equipment you will use

Bowl

Put the eggs and caster sugar in a large mixing bowl and beat, using an electric hand-whisk or tabletop mixer, for 5-10 mins until pale, thick and trebled in volume. The mixture should leave a trail when the beaters are lifted out.

Ingredients you will need

Caster Sugar

Egg

Equipment you will use

Mixing Bowl

Blender

Whisk

Fold the dry ingredients into the egg mixture using a large metal spoon.

Ingredients you will need

Egg

Pour into the prepared tin, then tip the tin from side to side until it is covered in an even layer of batter and the corners are filled.

Bake on the middle shelf of the oven for 12-15 mins or until firm to the touch. Meanwhile, lay a sheet of baking parchment on the work surface and sprinkle with caster sugar.

Ingredients you will need

Caster Sugar

Equipment you will use

Oven

Allow the sponge to cool for 1 min before turning out onto the sugared paper. Peel away the backing paper and, with the short side facing you, roll the sponge away from you so that the sugary parchment is rolled inside the roulade. This will help you to fill and roll it later. Set aside until completely cold.

Ingredients you will need

Roll

To make the filling, beat the mascarpone with the orange zest. Unroll the sponge, discard the inside paper and evenly spread the mascarpone over, leaving a finger-width border around the edges. Cover with the cranberry sauce. Using the outside baking paper to help, roll the sponge away from you as tightly as possible.

Ingredients you will need

Spread

Orange Zest

Mascarpone

Roll

Equipment you will use

Baking Paper

Transfer to a serving platter, cover loosely and chill while you prepare the frosting.

Ingredients you will need

Frosting

For the frosting, melt the chocolate in a heatproof bowl over a pan of just-simmering water, or microwave on High for 2 mins, stirring halfway through. Set aside for about 10 mins until cooled, but still soft.

Ingredients you will need

Chocolate

Frosting

Water

Equipment you will use

Microwave

Bowl

Frying Pan

Meanwhile, beat the butter and icing sugar together until pale and smooth.

Ingredients you will need

Powdered Sugar

Butter

Pour in the chocolate and stir thoroughly to combine. Set aside for 20 mins to firm up slightly before using a palette knife to cover the roulade in frosting. Mark with a fork to create a log effect. To decorate, arrange the cranberries and bay leaves along the length of the log. Dust with a little icing sugar just before serving.

Ingredients you will need

Cranberries

Powdered Sugar

Bay Leaves

Chocolate

Frosting

Equipment you will use

Palette Knife

Cut into slices, removing cranberries and bay leaves to serve. The roulade can be made up to a day ahead. Take it out of the fridge at least 30 mins before you want to serve it, to allow the filling and icing to soften.

Ingredients you will need

Cranberries

Bay Leaves

Icing

Equipment

Ingredients

Servings:

1Tbsp

plain flour, for dusting 50grams

self-raising flour 1teaspoon

baking powder 25grams

good-quality cocoa powder (we used Green & Black's)50grams

ground almonds 5larges

eggs 100grams

caster sugar, plus extra for turning the cake out 250grams

2x mascarpone 1

grated zest orange 300grams

good-quality cranberry sauce (or use homemade)200grams

good-quality dark chocolate, broken into pieces 175grams

unsalted butter, softened 50grams

icing sugar, sifted 1leave

cranberry and bay optional 1serving

icing sugar, to dust

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.