Chocolate roulade and raspberry coulis using Siemens appliances
This stunning chocolate roulade recipe is a lighter version of a chocolate gateaux and actually quite easy to make.
It is gluten-free and makes for a lovely light, delicious and indulgent desert.
For this recipe, we used the Siemens Combination Oven with Pulse Steam and the Siemens Flex Induction Hob.
175 g dark chocolate, roughly chopped
175 g caster sugar
6 eggs, separated
2 tbsp cocoa powder, sieved
2 tbsp icing sugar
1 tsp vanilla essence
Extra icing sugar
2 punnets fresh raspberries
1 punnet fresh or ½ packet frozen raspberries (frozen work well for this)
2 tbsp Icing sugar
Grease and line a Swiss roll tin (33 x 23 cm) and preheat the oven on 4D Hot Air to 170°C.
Place the chocolate in an Induction suitable saucepan and melt on Induction level 1.
Place the sugar and egg yolks into a large bowl and whisk with an electric mixer on a high speed until light and creamy. Add the cooled chocolate and whisk until blended.
In a second large bowl whisk the egg whites until stiff peaks form. Add two tablespoons of the egg whites to the chocolate mixture and whisk to combine. Add remaining egg white and cocoa and gently fold mixture until combined using a wire whisk. Pour the mixture into prepared tin. Place roulade into preheated oven. Add Pulse Steam medium intensity and bake for 20 minutes or until firm when touched.
Remove roulade from oven, cover with a damp tea towel and allow to cool.
Whip the cream, icing sugar and vanilla until thick. Dust a large piece of baking paper with icing sugar. Turn out the roulade on the paper and remove lining paper. Top with whipped cream and sprinkle with one punnet of raspberries. Carefully roll up the roulade starting with one of the short edges.
Make the raspberry coulis. Place on serving plate, dust with more icing sugar and serve with warmed raspberry coulis.Juice the lemon, place the raspberries in a saucepan with the juice from the lemon, icing sugar and warm on a low heat Induction level 3 until just warmed through. Poor into sauce jug and serve immediately with the roulade.
Place on serving plate, dust with more icing sugar and serve with warmed raspberry coulis.