ChefBasics
Senior Member
Video tutorial here
Recipe:
Roulade Sponge -
2 eggs
60g (1/4 cup) caster sugar
80g (3/4 cup) plain flour
20g (1/4 cup) cocoa powder
Chocolate Buttercream -
230g (1 cup) butter
420g (3 1/2 cups) icing/powdered sugar
45g (1/2 cup) cocoa powder
2 tsp vanilla extract
3 tbsp milk
Ganache -
300g (2 cups) dark or milk chocolate
300ml (2 cups) double/heavy cream
Method:
1. Roulade sponge - whisk sugar and eggs in a bowl over lightly simmering water until triple in volume and the ribbon stage is achieved.
2. Sieve in half of the flour and cocoa powder and fold in
3. Sieve remaining flour and cocoa powder in and fold through
4. Spread onto a lined baking sheet to thickness of about 0.5 cm to 1cm.
5. Bake for 4 minutes at 220c
6. Cover with baking paper and leave to cool
7. Buttercream - whisk all ingredients together
8. Ganache - heat cream until just beginning to steam and pour over chocolate.
9. Leave for 5 minutes and then whisk together.
10. Leave ganache to cool until thickened but not set then whisk until it looks like chocolate mousse, about 10 minutes
11. Trim sponge to a rectangle. Assemble by spreading or piping buttercream over sponge.
12. Roll up into a swiss roll and place on presentation board.
13. Pipe or spread ganache over and then run a fork over to give the effect of tree bark.
14. Decorate with christmas bits and pieces.
Recipe:
Roulade Sponge -
2 eggs
60g (1/4 cup) caster sugar
80g (3/4 cup) plain flour
20g (1/4 cup) cocoa powder
Chocolate Buttercream -
230g (1 cup) butter
420g (3 1/2 cups) icing/powdered sugar
45g (1/2 cup) cocoa powder
2 tsp vanilla extract
3 tbsp milk
Ganache -
300g (2 cups) dark or milk chocolate
300ml (2 cups) double/heavy cream
Method:
1. Roulade sponge - whisk sugar and eggs in a bowl over lightly simmering water until triple in volume and the ribbon stage is achieved.
2. Sieve in half of the flour and cocoa powder and fold in
3. Sieve remaining flour and cocoa powder in and fold through
4. Spread onto a lined baking sheet to thickness of about 0.5 cm to 1cm.
5. Bake for 4 minutes at 220c
6. Cover with baking paper and leave to cool
7. Buttercream - whisk all ingredients together
8. Ganache - heat cream until just beginning to steam and pour over chocolate.
9. Leave for 5 minutes and then whisk together.
10. Leave ganache to cool until thickened but not set then whisk until it looks like chocolate mousse, about 10 minutes
11. Trim sponge to a rectangle. Assemble by spreading or piping buttercream over sponge.
12. Roll up into a swiss roll and place on presentation board.
13. Pipe or spread ganache over and then run a fork over to give the effect of tree bark.
14. Decorate with christmas bits and pieces.