Triple Chocolate Flourless Roulade Cake Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and lightly oil a 33 x 23cm swiss roll tin. Line the base and sides with baking parchment, then lightly oil again. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (ensuring the base of the bowl doesn't touch the water), or in 20-second bursts in the microwave. Set aside to cool slightly.
• Separate the eggs, putting the whites in one large bowl and the yolks in another. Whisk the whites to stiff peaks using an electric whisk - they should hold their shape. Tip the sugar into the yolks and whisk until the mixture is pale. Fold the melted dark chocolate into the yolk mixture, then loosen the chocolate mixture by folding in two big spoonfuls of the whipped egg whites. Add the remaining whipped egg whites, cocoa and ¼ tsp salt, and gently fold everything together to combine, being careful not to knock out the air. Spoon the batter into the prepared tin and bake for 18 mins. Remove from the oven and leave to cool until warm.
• While the sponge is still warm, gently roll it up into a spiral (with the baking parchment inside) from one of the short ends. Leave to cool completely, still rolled up (this will make it easier to roll once it's been filled). Melt the white chocolate as you did the dark, then leave to cool for 10 mins. Whisk together the vanilla, mascarpone, double cream and melted white chocolate until the mixture is thick and spoonable.
• Place the rolled-up roulade on a sheet of baking parchment and carefully unravel. Remove the original baking parchment, then evenly spread the mascarpone and white chocolate filling over the sponge, leaving a small border around the edges. Using the parchment to guide you, roll the roulade back into a spiral and chill for 20 mins.
• For the topping, heat the double cream in a small pan over a low heat until steaming. Tip the milk chocolate into a heatproof bowl with the golden syrup, then pour over the hot cream. Leave to stand for a moment, then stir everything together until melted together and smooth. Sit the roulade on a wire rack set over a baking tray and gently spoon the ganache over the top so it drips down the sides. Top the roulade with the mini chocolate eggs and pieces of chocolate, then leave to set slightly before cutting into slices. Will keep covered and chilled for up to 24 hrs.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
• Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
• Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.