Flourless chocolate roulade with berries

Ingredients:

For sponge cake:

120 g dark chocolate
5 eggs
120 g sugar

for the filling:

250 g mascarpone cheese
one strawberry yoghurt
4-5 tablespoons sugar
forest fruits
2 tablespoons lemon juice
1 teaspoon vanilla paste

For chocolate glaze:

120 g dark chocolate

Instructions:

preparation process:

1. Step Separate the egg whites and egg yolks. Whisk the yolks with the sugar. Gradually add the sugar while stirring. The mixture will gain volume as you stir.

2. Step Whisk the egg whites until stiff.

3. Step Then melt the chocolate for the sponge cake over a water bath. Once the chocolate is melted, gently fold it into the egg yolk mixture. Then gently fold in the egg white whites.

4. Step Preheat the oven to 200 degrees. Place the baking paper on the prepared baking tray and spread the dough evenly over it. Bake for about ten minutes. The dough is thin, so make sure you don't over-bake it so that it remains pliable when pressed.

5. Step When the dough is baked, turn it out onto the work surface and place a damp cloth on the baking paper, as this will make it easier to remove the baking paper. The dough is quite thin, so remove the paper carefully and slowly. Wrap the dough and the cloth while it is still warm and leave it to cool.

6. Step Prepare the ingredients for the filling. Mix the mascarpone and yoghurt. Add the sugar, vanilla paste and lemon juice. Stir until the mixture is smooth. If the filling is too thin, you can thicken it with a spoonful of gelatine. Keep the filling in the refrigerator to chill.

7. Step Unroll the chilled roulade dough and spread the filling over it. Sprinkle it with wild berries or other fruit, prepared as you wish.

8. Step Roll the dough back into a roll. Transfer the roll to aluminium foil, roll up and place back in the fridge.

9. Step Prepare the chocolate glaze. If you find the chocolate itself too thick, add a little butter.

10. Step Unwrap the chilled roulade and cover it with the chocolate glaze. The glaze should be so thick that it does not run. The more, the better. If you wish, you can decorate it further. Let the roulade rest in the fridge for at least an hour to allow the flavours to combine.

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark Chocolate Drops, 500 g

9,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

For sponge cake:

120 g dark chocolate
5 eggs
120 g sugar

for the filling

250 g mascarpone cheese
one strawberry yoghurt
4-5 tablespoons sugar
forest fruits
2 tablespoons lemon juice
1 teaspoon vanilla paste

For chocolate glaze

120 g dark chocolate

Instructions:

preparation process

1. Korak

Separate the egg whites and egg yolks. Whisk the yolks with the sugar. Gradually add the sugar while stirring. The mixture will gain volume as you stir.

2. Korak

Whisk the egg whites until stiff.

3. Korak

Then melt the chocolate for the sponge cake over a water bath. Once the chocolate is melted, gently fold it into the egg yolk mixture. Then gently fold in the egg white whites.

4. Korak

Preheat the oven to 200 degrees. Place the baking paper on the prepared baking tray and spread the dough evenly over it. Bake for about ten minutes. The dough is thin, so make sure you don't over-bake it so that it remains pliable when pressed.

5. Korak

When the dough is baked, turn it out onto the work surface and place a damp cloth on the baking paper, as this will make it easier to remove the baking paper. The dough is quite thin, so remove the paper carefully and slowly. Wrap the dough and the cloth while it is still warm and leave it to cool.

6. Korak

Prepare the ingredients for the filling. Mix the mascarpone and yoghurt. Add the sugar, vanilla paste and lemon juice. Stir until the mixture is smooth. If the filling is too thin, you can thicken it with a spoonful of gelatine. Keep the filling in the refrigerator to chill.

7. Korak

Unroll the chilled roulade dough and spread the filling over it. Sprinkle it with wild berries or other fruit, prepared as you wish.

8. Korak

Roll the dough back into a roll. Transfer the roll to aluminium foil, roll up and place back in the fridge.

9. Korak

Prepare the chocolate glaze. If you find the chocolate itself too thick, add a little butter.

10. Korak

Unwrap the chilled roulade and cover it with the chocolate glaze. The glaze should be so thick that it does not run. The more, the better. If you wish, you can decorate it further. Let the roulade rest in the fridge for at least an hour to allow the flavours to combine.

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Flourless chocolate roulade with berries

Flourless chocolate roulade with berries

Ingredients: