Chocolate Roulades

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I have always found desserts with sponge cake exciting because there is so much you can do with it to meet your taste bud’s satisfaction. After making the sponge you can experiment in so many ways and with so many different ingredients and flavour.

It’s been quite a long time since I last posted a roulade, so today I decided to post a Roulade with Bergamot and then I remembered that I had made another roulade two years ago which I hadn’t posted, so since half the recipe is the same, I am posting that one as well.

The sponge cake is the one I uasually make in a large baking tin and then it is rolled. The only difference is that I have also added bergamot zest in the sponge.

For the filling I made the same pastry cream I used to make Karaoloi (Cream Horns) only in this cream I also added bergamot zest as well.

Finally I made a chocolate ganache and on top I added white chocolate chips and decorated it with bergamot spoon sweet.

Apple and Chocolate Roulade

The second roulade is the one I made two years ago (I think that is obvious by the quality of the photos). It was one of those days that I wanted to make a dessert and I used whatever ingredients I had at home, so I used apples for the filling.

 

The sponge cake and ganache are the same. For the filling I used apples which I cooked in the microwave but when they were cooked there were a lot of juices, so I added some meringue cookies which was the only thing I had at hand, to absorb the juices but you can use any biscuits or cookies you like. On the sponge I added a layer of whipped cream, then the apples and made the roulade. I added the ganache and on top and finally I added some extra chocolate shavings on top.

Apple and Chocolate Roulade, recipe by Ivy

Ingredients:

Sponge Cake

Ganache

Chocolate Shavings

For the Filling

3 apples

1 tablespoon butter

3 tablespoons sugar

¼ tsp cinnamon

Cook the apples in the microwave for 8 minutes on high (800 W) or until soft.

Set aside to cool and mix in some meringue cookies or any other cookies or biscuits to absorb juices.

 

For whipping cream

250 ml heavy cream

2 tsp icing sugar

1 tsp vanilla essence

Whip cream with the other ingredients until peaks form and refrigerate until ready to use.

 

Putting the roulade together

Bake sponge cake for about 20 minutes. Allow to cool and spread the whipped cream, then the apple filling and form it into a roulade. Cover with the ganache and when it begins to cool add some chocolate shavings on top.

Refrigerate before serving.

Kopiaste and Kali Orexi,

 

 

 

 

 

Other relevant recipes:

Oranges and Lemon Roulades

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