Black Velvet Roulade


Aug 22, 2023

1 min read

Black Velvet Chocolate Sponge Sheet:
    150 gr Eggs
    100 gr Caster sugar
    5 gr Red carmine colour
    70 gr Plain flour
    30 gr Cocoa powder
Cream Cheese Mousse:
180 gr Anchor Cream Cheese
20 gr Icing sugar
2 gr Vanilla paste
350 gr Anchor Cream
Dark Ganache:
90 gr Dark chocolate
50 gr Anchor Cream 
Black Velvet Chocolate Sponge Sheet:
  1. Warm the eggs, sugar & red colour over a double boiler to 23°C. Whisk on high speed until a thick stable foam is achieved. Gently fold in the sieved cocoa & flour.
  2. Spread evenly onto a 30×20cm slice tray.
  3. Bake at 200°C for approximately 6–7 minutes. 
Cream Cheese Mousse:
  1. Soften the cream cheese and the mix through the vanilla and sugar.
  2. Fold in the cream, semi whipped.
Dark Ganache:
  1. Bring the cream to the boil and pour onto the chocolate, whisk until smooth.
  1. Spread a thin layer of raspberry jam onto the baked sponge sheet.
  2. Spread the cream cheese mousse over the sheet and sprinkle with raspberries.
  3. Roll up roulade and chill for 2 hours to set.
  4. Decorate as desired.
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