#recipe >> CHOCOLATE FIG ROULADE

#recipe >> CHOCOLATE FIG ROULADE

INGREDIENTS

For Chocolate Sponge Cake:
6 large eggs
1 cup (200 g) white granulated sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1 tsp baking powder
1/3 cup (40 g) cocoa powder

For Frosting:

8 oz (226 g) cream cheese or mascarpone; softened
1 cup (175 g) semi-sweet chocolate chips, melted
2 tbsp cocoa powder
1 tsp vanilla extract
2 cups (475 ml heavy cream, chilled
1 cup (125 g) confectioner's sugar

For Jam:

2 cups (300 g) chopped fresh figs
1/2 cup (100 g) white granulated sugar
1/2 cup (120 ml) water
1/3 cup (80 ml) chocolate liqueur, or coffee
chocolate bar, for garnish
Fresh figs, for garnish

INSTRUCTIONS

* Preheat the oven to 350F. Line a massive, jelly roll pan with parchment paper or a silicone mat; do no longer grease the perimeters.

* In a stand mixer bowl, integrate the eggs, sugar and vanilla. Whisk on high speed for 7 to eight mins, till eggs are thick, voluminous and pale in coloration. integrate the dry substances in a separate bowl: flour, cocoa powder and baking powder. Sift the dry components into the eggs in small increments, folding gently but thoroughly after every addition.

* Pour the cake batter into the organized pan and use a spatula to spread the batter calmly. Bake the cake in the preheated oven for 19 to 21 mins, until the cake springs back while tapped gently on top.

* Roll the cake at once after executed baking! eliminate cake and run a knife alongside the threshold to release the cake from the edges. Lay a smooth tea towel over the cake, invert a cord rack on pinnacle, then carefully turn the cake the wrong way up onto the work floor. raise off the pan off, then do away with the parchment paper or silicone mat. Sprinkle the cake gently with confectioner's sugar, then roll the cake into a roll along side the tea towel. permit the cake to cool completely.

* At the same time as cake is baking and cooling, put together the fig jam. area the chopped figs, sugar and water right into a small saucepan. deliver the mixture to a simmer over medium warmness and simmer for approximately 20 minutes, until a thick jam forms. cast off the jam and permit it to cool absolutely. once cooled, add the chocolate liqueur and stir to mix.

* For the frosting: soften the chocolate chips in a medium-sized mixing bowl. upload the softened cheese, cocoa powder and vanilla. Beat for two to 3 minutes, until the aggregate is easy and creamy. In a separate bowl, whisk collectively the chilled cream and confectioner's sugar for 4 to 5 minutes, until stiff peaks shape. upload the chocolate aggregate to the whipped cream. blend simply until the chocolate and cream are combined, approximately 30 seconds. Do not overmix!

* To assemble the cake, gently unroll the sponge cake. Use a large spoon to unfold the fig jam over the entire cake surface, reaching to the edges. next, spread a beneficiant quantity of the chocolate frosting over the cake, spreading to the edges. gently roll the cake lower back up the identical way it become formed originally. Use the tea towel to assist roll it returned up and onto an extended, rectangle platter.

* Use a spatula to frost the out of doors of the cake alongside the pinnacle and ends. Garnish the top with sliced figs, shaved chocolate (use a peeler for this), and/or dollops of cream (I used Ateco tip #847). Refrigerate the cake for a pair hours before serving; or, excellent if set overnight.

… full recipe is on ---> 

https://tatyanaseverydayfood.com/recipe-items/chocolate-fig-roulade/

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