Best 2 White Chocolate Roulage White Chocolate Roll Recipes
Indulge in the symphony of flavors with our exquisite White Chocolate Roulade, a culinary masterpiece that harmonizes the richness of white chocolate with the delicate softness of sponge cake. This delectable treat, also known as White Chocolate Roll, is a symphony of textures and tastes that will tantalize your palate. Within this article, you'll find not just one, but three extraordinary recipes that cater to various dietary preferences. Embark on a culinary journey with our Classic White Chocolate Roulade, a timeless delight that embodies the essence of this classic dessert. For those seeking a gluten-free alternative, our Gluten-Free White Chocolate Roulade offers an equally delightful experience, crafted with a delicate blend of gluten-free flours. And for those with a vegan lifestyle, our Vegan White Chocolate Roulade presents a delectable plant-based rendition, showcasing the versatility and richness of vegan ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
WHITE FOREST MERINGUE ROULADE
Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece
Provided by Cassie Best
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
- Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
- Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
- To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
- Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
- To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.
Nutrition Facts : Calories 519 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
Tips:
- To achieve a smooth and even roulade, ensure your egg whites are at room temperature before whisking. This will help them reach their full volume and create a stable meringue.
- Be careful not to overbeat the egg whites, as this can make them dry and brittle. Stop whisking once they form stiff peaks.
- When folding the egg whites into the batter, do so gently and carefully to avoid deflating them. Use a spatula and make sure to incorporate all the egg whites evenly.
- To prevent the roulade from sticking to the pan, line it with parchment paper before pouring in the batter. This will also make it easier to roll the roulade up.
- Bake the roulade at a moderate temperature (350°F) until it is cooked through and springs back to the touch. Overbaking can dry out the roulade and make it difficult to roll.
- Let the roulade cool completely before filling it. This will help prevent the filling from melting and seeping out.
- When filling the roulade, spread the filling evenly over the surface, leaving a 1-inch border around the edges. This will help prevent the filling from spilling out when you roll the roulade up.
- To ensure a tight and even roll, start rolling the roulade from the long side. Use a gentle but firm pressure to roll it up, making sure to keep the filling inside.
- Once the roulade is rolled up, place it seam-side down on a serving plate. This will help keep the filling in place.
- Chill the roulade for at least 2 hours before serving. This will help it set and make it easier to slice.
Conclusion:
With its delicate sponge cake, creamy white chocolate filling, and elegant presentation, the white chocolate roulade is a delightful dessert that is perfect for any occasion. By following these tips, you can create a roulade that is both delicious and visually stunning. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to impress your friends and family. So preheat your oven, gather your ingredients, and let's get baking!
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