October 21, 2008

Chocolate roll with raspberries - Rulada de ciocolata cu zmeura


I said I’ll be back with the recipe for the chocolate roll ( and I remember I still have some recipes from the party menu to come back with). I think this is one of the easiest desserts and you cannot go wrong with it. The filling doesn’t have to be chocolate, it could be whipped cream, mascarpone cheese, buttercream, whatever you like. The same with the fruits, but I think that the chocolate frosting - berries are such a classic, and Clara loves raspberry, so the decision was pretty easy to make. Strawberries, blueberries, peaches, apricots, pears, fresh or from a compote, mango, especially caramelized, all work just fine.
And the batter doesn’t have to have cocoa in it, you can make it white and roll it with your favorite jam or Nutella, and that really is the simplest alternative. Dust with powdered sugar, or drizzle with some icing, maybe even sprinkles, or whipped cream, and any other decorations you like or have.
This time for me was a chocolate roll, with chocolate filling and raspberries, and some icing on top.
The last picture is from a while back, when i used strawberries instead of raspberries.



Cake:

6 eggs, separated
6 tablespoons sugar
4 tablespoons flour
2 tablespoons cocoa powder (if you want it white, use 6 tablespoons flour in all)
6 tablespoons oil
1 teaspoon vanilla essence
In a bowl, beat the egg yolks with the vanilla and the sugar until light and fluffy, then slowly add the oil and at the end the sifted flour and cocoa powder.
In a separate bowl, beat the egg whites until soft peaks form. Add half of the egg whites to the batter and mixing gently with the spatula/ spoon (no more mixer), incorporate them by mixing upside down, not clockwise, so you don’t take all the air out of the egg whites. Fold the rest of the beaten whites into the batter just until no white streaks remain, without over-mixing the batter.
Preheat oven at 350F (170C). Pour the batter in a baking sheet covered with parchment paper or coated with a nonstick baking spray/greased and dusted with flour. Bake for about 15-18 minutes, until the center springs back when lightly pressed.
I take out the cake on wet paper towels, but online you find recipes where it says to roll them on kitchen towels dusted with powdered sugar for the white roll or cocoa for the chocolate roll. I use 4 paper towels, folded in two, wet them and turn the cake upside down onto the towels. Carefully remove the parchment paper (I sprinkle with water and it comes right off). Carefully start rolling while the cake is still hot, lengthwise, using the towel to help you. Let it cool, open side down, at least 30 minutes.
Unroll the cake carefully and remove the towels. Spread two thirds of the chocolate frosting over the cake and on top place the raspberries, then roll up tightly. Spread the rest of the chocolate frosting on top of the cake. You could drizzle some icing on top or decorate with sprinkles, fruits or whipped cream. Refrigerate until you are ready to serve it.

Chocolate frosting
10 oz (300 g) semisweet chocolate, chopped finely (if you prefer a sweeter filling, use milk chocolate)
3/4 cup (180 ml) heavy whipping cream
½ teaspoon rum extract (or 1 tablespoon cognac or orange liquor for an adult version)
10 tablespoons unsalted butter (125g)

Place the chopped chocolate in a bowl. Set aside. Heat the cream in a small saucepan over medium heat and bring just to a boil. Pour the boiling cream over the chocolate, then stir with a whisk until smooth. Add the rum extract or the cognac. (if you prefer the orange flavor, you could also add some orange zest or candied orange peel). Let cool until at room temperature.
In another bowl, whip the butter with the mixer until creamy and fluffy. Slowly, pour the chocolate in and mix until all incorporated. Put in the fridge and let cool for about 30 minutes before spreading onto the cake.
You could also flavor the chocolate frosting by adding a couple of tablespoons of jam to it - seedless raspberries, orange, strawberries.
Icing: 3 tablespoons powdered sugar mixed with 1 tablespoon water, milk or lemon juice until smooth
** you could change the quantities if you have a smaller baking pan, just keep the proportions 1 of each: egg, tablespoon of sugar, flour, oil.

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Rulada cu crema de ciocolata si zmeura

Ieri am zis ca voi posta separat reteta pentru rulada cu crema de ciocolata si zmeura, si iata-ma inapoi. ( inca nu am uitat ca mai am de scris cateva din retetele de la postul despre petrecerea din aprilie, si poate curand o sa le scriu).
Cred ca ruladele sunt unele din cele mai usoare deserturi si nu se poate sa gresesti cu o rulada. Crema nu trebuie sa fie ciocolata, ci pate fi frisca, mascarpone, crema preferata pentru tort, gem, orice va place. Acelasi lucru se poate spune si despre fructele folosite, dar pentru ca mandra mea Clara e innebunita dupa zmeura si pentru ca zmeura cu ciocolata e o combinatie clasica, mi-a fost foaret usor sa hotarasc. Capsuni, afine, piersici, caise, pere, proaspete sau din compot, mango, mai ales caramelizat, toate merg foarte bine.
Iar aluatul nu trebuie sa aiba cacao in el, poate fi alb, si umplut cu gemul preferat sau Nutella, e chiar cea mai simpla varianta. Rulada poate fi pudrata cu zahar praf, sau sa aiba glazura, bombonele decorative, ciocolata topita, frisca, sau orice alte decoratii va plac sau aveti.
De data asta a fost numai ciocolata, cu o crema de ciocolata si zmeura, si putina glazura deasupra. Ultima poza e de data trecuta, cand am folosit capsuni in loc de zmeura.

Aluatul pentru rulada:
6 oua, separate
6 linguri zahar
4 linguri faina
2 linguri cacao (pentru o rulada alba folositi 6 linguri faina)
6 linguri ulei
1 lingurita esenta de vanilie
Intr-un castron, se bat galbenusurile, vanilia si zaharul pana se obtine o crema pufoasa de un galben pal, apoi se toarna treptat ulei, iar la sfarsit faina si praful de cacao, cernute.
Intr-un alt castron se bat albusurile pana cand se formeaza o spuma cu varfuri mai moi. Se adauga jumatate din albusuri peste amestecul cu faina se se amesteca usor cu o lingura ( nu se mai foloseste mixerul), amestecandu-se de sus in jos, incat sa nu se scoata tot aerul din albusuri. Se incorporeaza restul de albusuri in aluat amestecandu-se numai pana nu mai sunt dungi albe.
Se incinge cuptorul la 350F (170C). Se toarna aluatul intr-o tava acoperita fie cu hartie de copt, sau unsa cu grasime si tapetata cu faina sau cu sprayul non-stick. Se coace 15-18 minute, pana cand daca se apa cu degetul deasupra, nu ramane gaura, ci isi revine imediat.
Eu scot aluatul pe prosoape de hartie, dar am gasit online sfaturi sa fie scos pe prosop de bucatarie presarate cu praf de cacao sau zahar pudra. Eu folosesc 4 servete de hartie, puse in doua, udate, pe care scot rulada cu fatza in jos. Se indeparteaza repede hartia de copt ( iese si mai repede daca o stropiti cu putina apa). Se ruleaza usor cat aluatul este inca fierbinte, cu ajutorul servetului, pe lungime. Se lasa sa se raceasca timp de cel putin 30 minute.
Se deruleaza aluatul usor, sa nu se rupa, si se indeparteaza prosopul. Se intinde doua treimi din crema peste aluat, iar deasupra se aseaza zmeura, apoi se ruleaza inapoi, strans. Restul de crema se intinde pe deasupra ruladei. Se poate decora cu glazura, bombonele, fructe sau frisca. Se tine la frigider pana e gata de servit.

Crema de ciocolata
300 g ciocolata semi-amaruie, tocata marunt (daca va place crema mai dulce, folositi ciocolata cu lapte)
180 ml smantana lichida pentru frisca
½ lingurita esenta de rom (sau 1 lingura cognac sau lichior de portocale pentru adulti)
125g unt nesarat
Se pune ciocolata intr-un castron. Intr-o craticioara se pune la foc mediu smantana si se incalzeste pana la punctul de fierbere. Se toarna imediat peste ciocolata si se amesteca bine pana toata ciocolata s-a topit. Se adauga esenta de rom sau lichiorul. ( Daca va place aroma de portocala, se poate adauga coaja rasa, sau coaja zaharisita.) Se lasa sa se raceasca pana junge la temperatura camerei.
In alt castron se freaca untul cu mixerul pana e spumos si cremos. Se toarna ciocolata treptat si se amesteca pana se obtine o crema omogena. Se punela frigider sa se intareasca vreo 30 minute inainte sa fie intinsa pe rulada. Crema mai poate fi amestecata cu cateva linguri din gemul preferat - de zmeura, capsuni, portocale.

Glazura: 3 linguri zahar pudra amestecat cu o lingura de apa, lapte sau zeama de lamaie.
** Cantitatile pot fi adaptate dupa dimensiunile tavii, pastranduse proportiile: pentru fiecare ou, o lingura de zahara, una de faina, una de ulei.

3 comments:

Nicoleta said...

Un dulce rafinat si gustos, super!
Daca s-ar putea... ti-as manca minim o felie :))

Sophie said...

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Irina said...

Am incercat sa-ti scriu un mesaj de mai multe ori si nu am reusit... Prajitura asta e una din preferatele mele... Felicitari, arata minunat!