For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.
Ingredients (original recipe from New Zealand Edmonds Cookbook)
1/2 cup sugar
1/2 tsp vanilla
2 Tbsp cocoa
1/4 cup flour
1 tsp baking powder
25g butter, melted
1 Tbsp water
Icing sugar (confectionary sugar)
4 oz Strawberries, sliced
1/2 – 1 cup cream, whipped
Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.
Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.
When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).
When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.
One of my goals, that I did not do well on last month was avoiding sugar. I put it down as a goal for this month as well. Tonight, I was really wanting something sweet, so to combat the craving I made chocolate date truffles. They are nice and quick to make and all you need is a food processor.
1/4 cup of cocoa (unsweetened)
1/2 cup rolled oats
1/4 cup coconut (unsweetened)
Soak the dates in a bowl of boiling water for 10 minutes. Drain and place in a kitchen whizz (food processor) along with the other ingredients. Pulse a few times (~ 2 mins).
Roll the mixture into balls and either roll then in coconut or cocoa powder (above I used cocoa). Place in the refrigerator to cool and set.
I have seen other people who have made these without oats and replace them with almond, walnuts, hazelnuts or almond butter. I like the oaty taste more than the nutty taste. You could also add vanilla essence for flavor.
This weekend, I took two recipes I previously posted and made a couple of modifications. These modifications were so well received the boys have almost eaten it all in 24 hours.
Modification one was using the Orange lightening cake recipe and making Orange Lightening Muffins. I made the recipe exactly the same but instead of putting it in the cake tin, I placed it in a muffin tin. I baked them at the same temperature – 325 degrees F, for 30 minutes.
The second modification was to the Vanilla buttermilk pound cake, making it a Lemon buttermilk pound cake. I switched out the vanilla essence using one lemon.
grated zest of 1 lemon
heat lemon for 10 seconds in the microwave and add to the mixture the juice from the squeezed lemon.
Everything else was the same including the Lemon icing.