Incredible Chocolate And Mascarpone Roll Recipes

INCREDIBLE CHOCOLATE AND MASCARPONE ROLL

Steps:

• Preheat oven 180°C, grease and line with baking paper a 33x23 cm (13x9 in) swiss roll tin.
• Prepare the filling: melt chocolate and liqueur in a double boiler, when smooth remove from heat and stir in beaten egg yolks.
• Whisk egg whites until stiff peaks form, then fold them carefully in the chocolate mixture.
• Chill until needed.
• Make the roll:In a bowl whisk egg yolks and sugar until thickened and light yellow, fold in melted chocolate.
• Whisk egg whites until soft peaks form, the fold into chocolate mixture.
• Put in prepared swiss roll tin, spreading the mixture to the corner.
• Bake for 20-25 minutes, until risen and firm to the touch.
• Sprinkle cocoa powder evenly on a sheet of baking paper, turn the roll out onto the paper, cover with a damp cloth and leave to cool.
• When cooled peel off the baking paper, spread with the softened mascarpone, and on top of mascarpone spread the chocolate filling.
• Roll up from a long side and transfer to a serving plate, with the joint underneath, chill until firm.
• Just before serving dust with cocoa powder and decorate with chocolate dipped strawberries.

CHOCOLATE MASCARPONE TRUFFLES

Steps:

• In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.

CHOCOLATE ROULADE WITH MASCARPONE FILLING

Steps:

• CAKE:.
• Preheat oven to 350º F/180ºC.
• Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
• Using an electric mixer, whisk yolks and sugar until thick and pale.
• Sift cocoa and starch over then fold in gently.
• Add chocolate and 2 tablespoons water and stir gently to combine.
• Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
• Spoon mixture into prepared pan and smooth top.
• Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
• Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
• Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
• Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
• Let cool completely before filling.
• MASCARPONE FILLING:.
• Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
• Combine with mascarpone in a bowl and whisk until thick.
• Stir in pistachios.
• Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
• Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
• Cake will keep, refrigerated, for up to 3 days.
• Serve topped with raspberries, edible flowers or mint sprigs.
• *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
• **Tips:
• Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
• To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
• Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
• For the best flavor, use a dark chocolate with at least 60 % cocoa solids.