Delicious Chocolate Roulade with a soft core. Can be a treat all year round!
CHOCOLATE ROULADE
Servings
8-10
Prep Time
30 minutes
Cook Time
20 minutes
The Bûche de Noël cake is a French Christmas tradition which dates back to the 19th century. Simply remove the festive decorations to create a delicious Chocolate Roulade which can be enjoyed all year round.
Author:Mon Dessert
Ingredients
112g light brown sugar
Cake mix (75g flour, 5g gluten free baking powder, 20g cocoa powder)
170g vegan dark chocolate
170g vegan milk chocolate
112g light brown sugar
Cake mix (75g Gluten free flour, 5g gluten free baking powder, 20g cocoa powder)
170g vegan dark chocolate
170g vegan milk chocolate
4 eggs (or 100ml Aquafaba and 2 flax egg- see tips)
230 ml double cream Oatly Whipping or dairy)
sugar
wheat flour
gluten free baking powder
cocoa powder
organic vegan milk chocolate
cane sugar
Cocoa Butter
Rice Powder
Cocoa Paste
Vanilla Extract
Cocoa Solids: 45% Minimum
Vegan dark chocolate
Soy Lecithin
Ingredients include
Gluten Free Ingredients include
You will need to add
Full list of ingredients included in the kit
Directions
To make the icing and filling
put your chocolate into a large non metallic bowl and add your cream pop into the microwave for 30 second bursts until all chocolate buttons have melted.
Leave to cool, then chill until it is spreadable.
It should be perfect by the time you finish the other steps.
Half the battle with baking is prep and getting the timings right!
*If you do not have a microwave you can heat milk to boiling and pour over the buttons. Leave to rest for 2 mins then whisk until all of the chocolate has melted.
Heat oven to 190C/fan 170C/gas 5.
Butter and line the base and sides of a 30 x 35cm.
Lightly oil your silicone Swiss roll mat.
To make the sponge
Separate the eggs
putting them into two large mixing bowls*.
If you are going plant based put 100ml aquafaba in one bowl and 2 flax eggs in another
Add the sugar and 2 tbsp water to the egg yolks*.
Using an electric or hand whisk until the mixture is light in colour and thick enough to leave a trail when the whisk is lifted.
Sift in the cake mix, then fold in lightly. Do not over mix.
Using a clean whisk, beat the egg whites* until they are stiff, then fold in the cake mixture in three batches, using a metal spoon to preserve as much air as possible.
Pour the mixture evenly over the prepared mat, then carefully spread to the edges.
Bake for 12 mins, or until the cake feels firm to the touch.
Turn the cake out onto a board and peel off the mat*
Flip back around so the mat is now underneath the cake again.
Carefully take off the board and cover the cake with a clean tea towel, then leave to cool completely for 10 mins.
*If it is sticking too much it may need a couple of minutes more in the oven. If still too sticky, sometimes all it needs is a little cool time to be less tacky, so perhaps wait 5 minutes before handling.
Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the mat to help you, rolling the mat inside the cake.
Leave for 15 mins.
Wash up and make a cup of tea.
Carefully unroll the cake, then spread all the filling over to within 2cm of the edges.
Using your palette knife. Roll up the cake again using the mat to assist, then set it on a board.
Using your palette knife spread icing over the cake and make bark like markings with a fork.
Arrange your festive decorations on top, then dust with icing sugar to serve.
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