BAILEYS RED VELVET CUPCAKE ROULADE MESS
This recipe happened by accident while trying to make an actual roulade. Sometimes things don’t go to plan in the kitchen, but the results we got ended up being better than the original idea. This can be done with any chocolate cake recipe.
175 g dark chocolate, finely chopped
6 eggs, yolk and white separated
175 g caster sugar
2 tbsp cocoa powder
500 ml thickened cream
½ cup Bailey’s Red Velvet cupcake liqueur
Preheat the oven to 180°C. Lightly grease and line a 33cm x 23cm baking tin and set aside.
Melt the chocolate in the bowl of a double boiler, making sure not to let the base touch the simmering water. Once melted, remove from the heat and set aside to cool.
Place the egg whites in a large bowl whisk on high until it resembles stiff peaks. (If you turn the bowl upside down, the whites should be stiff enough not to fall out).
In a separate bowl, place the egg yolks with the sugar and whisk on high for 2-3 minutes or until thick and creamy. Pour in the cooled melted chocolate and gently fold together until well combined. Gently stir two large spoonful’s of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon.
Sift in the cocoa and gently fold it in. Pour the batter into the prepared tin and gently move the tin around until the batter is level. Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven and leave it to cool slightly before turning it out onto a clean tea towel. Starting from the longest edge, start to roll the cake and keep it rolled up until it’s completely cool and you are ready to use.
Place the cream into a large bowl and whisk on high until it starts to thicken. Stream in the BAILEYS RED VELVET CUPCAKE LIQUEUR and continue to whisk until soft peaks form.
Once you are ready to assemble, roll out the roulade and spread it with some of the whipped BAILEYS RED VELVET CUPCAKE LIQUEUR CREAM, leaving a 2cm border around the edges. With the longest edge facing you, start to roll the roulade. Finish with the join underneath then lift the roulade onto a serving plate large wide spatula. Garnish with shavings of dark chocolate and fresh strawberries. Serve with a big dollop of BAILEYS RED VELVET CUPCAKE LIQUEUR CREAM.
*The assembling was where it went wrong with me and it turned into a complete mess, but nothing a little bit of cream and chocolate shavings cant fix. As you can see by the photo it’s a beautiful mess!
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