Black Velvet Roulade
Recipes
1 min read
Ingredients
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 |
Method
Black Velvet Chocolate Sponge Sheet:
- 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.
- Spread evenly onto a 30×20cm slice tray.
- Bake at 200°C for approximately 6–7 minutes.
Cream Cheese Mousse:
- Soften the cream cheese and the mix through the vanilla and sugar.
- Fold in the cream, semi whipped.
Dark Ganache:
- Bring the cream to the boil and pour onto the chocolate, whisk until smooth.
Assembly
- Spread a thin layer of raspberry jam onto the baked sponge sheet.
- Spread the cream cheese mousse over the sheet and sprinkle with raspberries.
- Roll up roulade and chill for 2 hours to set.
- Decorate as desired.
