Featured Recipe

Black Velvet Roulade

Black Velvet Chocolate Sponge Sheet

  • 150g eggs
  • 100g caster sugar
  • 70g plain flour
  • 30g cocoa powder

You will need:

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

2.

Gently fold in the sieved cocoa & flour

3.

Spread evenly onto a 30×20cm slice tray

4.

Bake at 200°C for approximately 6–7 minutes

Cream Cheese Mousse 

  • 180g Anchor Cream Cheese
  • 20g icing sugar
  • 2g vanilla paste
  • 350g Anchor Whipping Cream

You will need:

1.

Soften the cream cheese and the mix through the vanilla and sugar

2.

Fold in the semi whipped cream

Dark Ganache

  • 90g dark chocolate
  • 50g Anchor Whipping Cream

You will need:

1.

Bring the cream to the boil and pour onto the chocolate, whisk until smooth

To assemble:

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