Dark Chocolate Cranberry Roulade
Serves
8
Total Time
1hrs 50mins
Calories
531
Impressive to look at, and delicious! Roulades make perfect party centerpieces - this one has cinnamon-spiced cranberries and a boozy mascarpone filling. (Gluten-Free)
- Dark chocolate
175 g (about 1 cup)
- Egg yolk
5 (about 100 g)
- Granulated sugar
275 g (about 1 ¼ cups)
- Egg white
5 (about 150 g)
- Cranberries
200 g (about 1 ¾ cups)
- Orange
1 (about 200 g)juice of, zest of
- Cloves
4 (about 1 g)
- Cinnamon stick
1 (about 4 g)
- Cinnamon stick
as needed
- Mascarpone cheese
300 g (about 1 ¼ cups)
- Grand marnier
30 g (about 2 ⅛ tablespoons)
INGREDIENTS
- 1. Pre-heat oven - 180°C
- 2. Line a clean baking sheet with parchment paper
- 3. Add dark chocolate to a clean small bowl
- 4. Melt in microwave - low heat
- 5. Add egg yolk and granulated sugar to a clean large mixing bowl
- 6. Beat until light and fluffy
- 7. Add egg white to a clean large mixing bowl
- 8. Whisk until stiff peaks form
- 9. Fold chocolate into yolk-sugar mixture gently
- 10. Fold egg whites into batter gently until combined
- 11. Transfer batter to baking sheet
- 12. Bake - 15 min, 180°C
- 13. Cover with kitchen towel and let cool
- 14. Add cranberries, orange, cloves and cinnamon stick to a clean saucepan
- 15. Cook until soft - 10 min
- 16. Remove cinnamon stick from the saucepan
- 17. Add granulated sugar to the saucepan
- 18. Stir until dissolved
- 19. Let cool completely
- 20. Add mascarpone cheese and grand marnier to a clean medium bowl
- 21. Whisk until well combined
- 22. Turn out cake onto a parchment paper dusted with powdered sugar
- 23. Peel off the original parchment paper
- 24. Spread mascarpone mixture over cake
- 25. Cover with cooled cranberries
- 26. Roll
- 27. Chill in fridge
- 28. Slice
METHOD
Make this recipe in the Drop Recipes App
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