Chocolate and Raspberry Swiss Roll


 Hello once again today i bring the blog old recipe from my portuguese blog Simple Life and it was reci used for challenge in Dia Um… Na Cozinha !  22nd edition (03/01/2015)  the theme was “PIES CANDY” (rolled) and because Valentines Day is nearly here i bring this recipe to this blog.

4 extra large eggs, separated and at room temperature (if you do not have extra large, I probably would add an extra egg)

¾ cup sugar

5 ml vanilla extract (optional)

½ cup flour

¼ cup cocoa

5ml baking powder

2sp salt
Beat the egg yolks, add sugar gradually, beating until thick.Add the vanilla essence.Sift the flour, cocoa and baking powder together and fold in the beaten egg yolks, using a metal spoon.Beat the egg whites with the salt until stiff but not dry.Fold the egg whites gently into the batter hits with a metal spoon.Line a 23 cm x 32 cm tin roulade with parchment paper.
Grease well and pour the batter into the tin.Bake in preheated oven at 180ºC for 15-20 minutes (please check from 15 minutes as the mine was ready to leave then).Call immediately for a damp cloth sprinkled with sugar or follow my steps above,
remembering to remove the drier edges.Remove the paper and roll up carefully.Leave to cool in the wet tea towel.Prepare your stuffing (I used chocolate truffle and fresh raspberries ).
When cool, gently unroll the roll and spread the filling, using a spatula or the back of a spoon. Reverse it again, as tight as you can.
Why in the cold for another two hours … After retire, remove the cloth and garnish (if you like it garnish is ready )…
Dust lightly with sifted confectioners sugar before serving, i use caster sugar.
Chocolate Truffle


90g unsalted butter, coarsely chopped

500g good quality dark chocolate chopped

2/3 cup (80ml) thickened cream

2 tablespoons glucose syrup tea

Place the butter and chocolate in microwave safe medium sized bowl.
Microwave at medium power for 1 minute. Stir then continue to microwave on medium power for 30 sec intervals. Continue until the chocolate has just melted. This should not take more than 2-3 minutes.Add the cream and glucose. Mix until combined and smooth by.Cover and allow to cool until a spreadable consistency. Then it is ready for use. Give the filling Thorough agitation immediately before use.
The outer bowl cools faster than the center, and this will ensure that the texture is uniform.
Add raspberries and is ready to use .

Decor the way you want i use shortbread heart shape and truffle on pipe bag and sugar hearts =)
Tips: (really importante)
The outer bowl cools faster than the center, and this will ensure that the texture is uniform on truffle.
Always use a damp cloth sprinkled with sugar and remembering to remove the drier edges.Remove the paper and roll up carefully.

I hope you like it, do not forget caring and sharing !!!

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Chocolate Cake


Today I bring to the blog this recipe , we love us and devour.This is my favourite chocolate cake recipe,is moist and with the ganache its like the perfect dessert or birthday cake or even wedding cake depends on decoration, this one was B-Day cake and it was delicious.

Ingredients :
50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the ganache and filling :

150g Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.
make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting . Sandwich the cakes together and use a small palette knife to smooth the ganache on the top.

Keep in a cool place until ready to serve.


Truffle Icing :

12 ounces semi sweet chocolate chips
4 ounces baking chocolate
12 ounces butter, room temperature
4 ounces cream cheese, softened
1 2-pound bag powdered sugar, about 71/2 cups
10 tablespoons milk, plus more for thinning
2 teaspoons vanilla

Instructions :

Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2½ minutes. Set aside to cool.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you’ll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you’re doing the swirly piping, try a small amount in your pastry bag to see if it is “right”. It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don’t want it to be so loose that the pattern “wilts” or so stiff that you have to use a lot of pressure.

Recipe for truffle : thecafesucrefarine  

You can then decorate the your cake the way you like or ocasion , i use truffle and shavings os dark belgian chocolate for strips white chocolate .

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry


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Thanks in advance.
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