This month we gonna roll ^^, because the Chicken farm bakers' project's host think that roll cake will be a good thing to make. Actually roll cake is one of my favorite cake too.
When I started baking, roll cake was my challenge, I couldn't make it -*-. Cracking and dry were the big problems, as the base for roll cake usually sponge cake, I didn't know how to make it either, haha. But thing's getting better as I learn how to make the sponge (and chiffon roll too), and roll cake is not frightening anymore. This time I just want to play with the soft sponge cake (I made the plain version before, you can see it, here), I want to change it into the chocolate version. And chocolate sponge cake will be better, when eating with rich chocolate ganache, right? ^^ But I just can't let my cake to be too chocolately, I want it to be a bit tangy with some fruit. Raspberry is the one, it goes very well with chocolate and make it more delicious. Because this cake is a trial version, I make a very small one, and my nephew was disappointed when he couldn't eat 2 pieces of it, haha. So, as a word of warning, you may need to make it again and again, because 1 cake is never enough.
Raspberry chocolate roulade
Makes 23 cm roll cake
1 quantity ....................... Soft chocolate sponge cake
Chocolate Ganache
200g ................................ Whipping cream
16g ................................... Honey
175g ................................ Dark Chocolate (50%), chopped
58g .................................. Unsalted butter, soft
Syrup
75g .................................. Water
16g .................................. Sugar
23g .................................. Crème de framboise
Filling
......................................... Seedless raspberry jam
125g ............................... Fresh raspberries
Make the syrup:
Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool. Mix the syrup with Crème de framboise.
Boil the whipping cream and pour hot cream over the chocolate (a little at a time).
Let the ganache cool a bit (about 60°C), then use a blender blend the butter into the ganache.
Spread the ganache and place the raspberries over the ganache.
Roll the cake and refrigerate for 30 minutes.
When the filling becomes firm, frost the roll with the rest of the ganache.
Refrigerate until ready to serve.
Chicken farm baker's project# 37: My roll cake,
Raspberry chocolate roulade
0 Comments