Chocolate Roulade With Mascarpone Filling Recipe

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Chocolate Roulade With Mascarpone Filling
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Ingredients
12
Count
Nutrition
359
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. CAKE:.
  2. Preheat oven to 350º F/180ºC.
  3. Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
  4. Using an electric mixer, whisk yolks and sugar until thick and pale.
  5. Sift cocoa and starch over then fold in gently.
  6. Add chocolate and 2 tablespoons water and stir gently to combine.
  7. Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
  8. Spoon mixture into prepared pan and smooth top.
  9. Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
  10. Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
  11. Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
  12. Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
  13. Let cool completely before filling.
  14. MASCARPONE FILLING:.
  15. Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
  16. Combine with mascarpone in a bowl and whisk until thick.
  17. Stir in pistachios.
  18. Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
  19. Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
  20. Cake will keep, refrigerated, for up to 3 days.
  21. Serve topped with raspberries, edible flowers or mint sprigs.
  22. *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
  23. **Tips:
  24. Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
  25. To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
  26. Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
  27. For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.48 Kcal (1505 kJ)
Calories from fat 252.75 Kcal
% Daily Value*
Total Fat 28.08g 43%
Cholesterol 169.75mg 57%
Sodium 72.84mg 3%
Potassium 299.81mg 6%
Total Carbs 20.09g 7%
Sugars 11.37g 45%
Dietary Fiber 2.78g 11%
Protein 9.64g 19%
Vitamin C 0.5mg 1%
Iron 2.7mg 15%
Calcium 77.4mg 8%
Amount Per 100 g
Calories 345.14 Kcal (1445 kJ)
Calories from fat 242.67 Kcal
% Daily Value*
Total Fat 26.96g 43%
Cholesterol 162.98mg 57%
Sodium 69.94mg 3%
Potassium 287.85mg 6%
Total Carbs 19.29g 7%
Sugars 10.92g 45%
Dietary Fiber 2.67g 11%
Protein 9.26g 19%
Vitamin C 0.5mg 1%
Iron 2.6mg 15%
Calcium 74.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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