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