Best 7 Chocolate Tangerine Roulade Recipes

CHOCOLATE ROULADE

Steps:

• Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
• Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
• Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
• Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

CHOCOLATE ROULADE

Steps:

• Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
• Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.
• Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
• Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don't want to squash out the air you have just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
• Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
• Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
• Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

CHOCOLATE TANGERINE ROULADE

Steps:

• Make cake:
• Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
• In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.
• With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.
• Assemble roulade:
• Put a large sheet of foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.
• Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.

CHOCOLATE ROULADE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
• Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
• Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.

TRIPLE-CHOCOLATE EASTER ROULADE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and lightly oil a 33 x 23cm swiss roll tin. Line the base and sides with baking parchment, then lightly oil again. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn't touch the water), or in 20-second bursts in the microwave. Set aside to cool slightly.
• Separate the eggs, putting the whites in one large bowl and the yolks in another. Whisk the whites to stiff peaks using an electric whisk - they should hold their shape. Tip the sugar into the yolks and whisk until the mixture is pale. Fold the melted dark chocolate into the yolk mixture, then loosen the chocolate mixture by folding in two big spoonfuls of the whipped egg whites. Add the remaining whipped egg whites, cocoa and ¼ tsp salt, and gently fold everything together to combine, being careful not to knock out the air. Spoon the batter into the prepared tin and bake for 18 mins. Remove from the oven and leave to cool until warm.
• While the sponge is still warm, gently roll it up into a spiral (with the baking parchment inside) from one of the short ends. Leave to cool completely, still rolled up (this will make it easier to roll once it's been filled). Melt the white chocolate as you did the dark, then leave to cool for 10 mins. Whisk together the vanilla, mascarpone, double cream and melted white chocolate until the mixture is thick and spoonable.
• Place the rolled-up roulade on a sheet of baking parchment and carefully unravel. Remove the original baking parchment, then evenly spread the mascarpone and white chocolate filling over the sponge, leaving a small border around the edges. Using the parchment to guide you, roll the roulade back into a spiral and chill for 20 mins.
• For the topping, heat the double cream in a small pan over a low heat until steaming. Tip the milk chocolate into a heatproof bowl with the golden syrup, then pour over the hot cream. Leave to stand for a moment, then stir everything together until melted together and smooth. Sit the roulade on a wire rack set over a baking tray and gently spoon the ganache over the top so it drips down the sides. Top the roulade with the mini chocolate eggs and pieces of chocolate, then leave to set slightly before cutting into slices. Will keep covered and chilled for up to 24 hrs.

CHOCOLATE ROULADE

Steps:

• Place rack in center of oven, and heat oven to 350 degrees.
• Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer.
• Add chocolate, reduce heat, and whisk until chocolate is melted.
• As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
• Whisk one-quarter of the egg-white mixture into the chocolate mixture.
• Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
• Bake until cake is set and puffy, 10 to 12 minutes.
• Transfer to a wire rack, and cool to room temperature.
• Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
• Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
• Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
• Roll cake another few inches, pressing against parchment paper to make a tight spiral.
• Gently peel parchment paper off as cake layer rolls away.
• Complete the roll, stopping at the far edge of the parchment paper.
• Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
• Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter.
• Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
• (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
• Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
• To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.

CHOCOLATE ROULADE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
• Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
• Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
• Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
• Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
• Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
• Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.