Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Wednesday, 16 November 2016

for Coffee Lovers...... Coffee-Intense Mocha Roulade (gluten free)


If you are a coffee lover, this may just be the perfect dessert for you. It is rich, deep and decadent..... intensely flavoured with the aromatic magic of ground espresso beans which have been infused within a light, sumptuous mousse....... generously layered with a luxurious sprinkle of grated dark chocolate....... all encased within a spiral of light, moist chocolate sponge.

This is my very belated contribution to the GBBO Dessert Week....... a Coffee-Intense Mocha Roulade....... A perfect cheer-me-up to end last weekend's grumpiness. Thanks to those of you who have been so kind in the midst of my wobble.... sometimes it helps to just 'put it out there'!

And hey..... I really do have something to celebrate...... Number 45 in the Feedspot global Gluten Free Blog listings is a fantastic place to be.


This amazing mocha roulade started life (way back when GBBO was in full flow...) as a chocolate tiramisu roulade, which was a spiralled attempt at the famous Italian dessert. I tried to make it with a traditional egg-based mascarpone cream which was simply too wet and the whole thing collapsed into what could only be described as a 'plate-trifle'. It was absolutely divine in flavour and the remaining coffee cream filling froze into the most incredible ice-cream, but a roulade it was not!

The attempt at sponge two (for which I used a different recipe) didn't even get as far as being filled. I think I over-whipped my eggs and then managed to leave it in the oven fractionally too long..... Rolling resulted in a series of cragged sponge strips where it broke into pieces. Deliciously fudgy and devoured by Miss GF in a flash, but sadly not a scroll of any sort either....


Both of the first two sponges were recipes from famous chefs, but for differing reasons, neither of them seemed quite right for the cake that I was making (or maybe I was put off by my disastrous execution), so for roulade three I decided to go it alone...... Blank piece of paper in hand, I went off piste, devised my own recipe and kept my fingers crossed.

Good move..... this sponge is spot on. It's airy, chocolatey, moist, rolls well, and holds the mousse in perfect harmony.

Ah yes....... the mousse.... After the soggy (but delicious) disaster of roulade one, my mission was to replicate the intensity of flavour, but ensure a shape-holding roulade that didn't leak its contents..... delicious or not! Making a decision to move away from an egg-based filling, this Mascarpone-whipped cream mousse still has all the flavour, but with greater reliability and staying power......

The end result is wonderful...... vivid creamy coffee with its backdrop of bitterness, paired against the gently sweetened cocoa-rich sponge and texturally-contrasted with the firm flecks of grated dark chocolate. SO good!


Intense it may be, but Miss GF couldn't get enough of it....... We shared it with Granny and Grandad who loved it too, and before you could blink, the whole lot was gone. Oh well....... Christmas is not far away...... perhaps it might have to make another appearance.

I am sharing my Coffee-Intense Mocha Roulade with the following linkies :


We Should Cocoa with the lovely Choclette at Tin & Thyme


Free From Fridays with the Free From Farmhouse and Le Coin De Mel





Cook Blog Share - this week with Sneaky Veg


Recipe of the Week with A Mummy Too



Bake of the Week with Casa Costello


Sunday Fitness & Food with Marathons & Motivation and Ilka's Blog


Other gluten free roulades on the blog :

Squidgy Chocolate Roulade
Zesty Lemon-Meringue Roulade
Stuffed Cashew Nut Roulade (Roast) - savoury and perfect for Christmas
Vanilla Swiss Roll - gluten & dairy free

Coffee-Intense Mocha Roulade

Ingredients

Roulade Sponge :
40g plain GF flour blend (I used blend A from this post)
50g cocoa powder
20g ground almonds
¼ teaspoon xanthan gum
1 teaspoon GF baking powder
½ teaspoon vanilla bean powder
120g golden caster sugar
4 large eggs
1 teaspoon instant espresso powder
20 ml hot water

cocoa powder for dusting

Coffee Mousse Filling :
300g mascarpone cream cheese
150g icing sugar
1 teaspoon vanilla extract
6 to 7 teaspoons instant espresso powder
1 to 2 teaspoons boiling water (as little as possible however, to mix the espresso powder into a paste)
180 ml double cream

60 to 70g dark chocolate - grated

To Decorate :
50g dark chocolate - melted (to drizzle)
100 ml double cream (+ a couple of tablespoons reserved coffee mousse)
mocha beans
grated chocolate to sprinkle

Method

  1. Sponge : Prepare a 38 cm/15 inch by 25 cm/10 inch (2½ cm/1 inch deep) swiss roll tin by base-lining with non-stick baking paper.
  2. Pre-heat the oven to 180 C/350 F/Gas 4.
  3. Weigh and mix together the flour, cocoa, almonds, xanthan gum, baking powder and vanilla bean powder, making sure any lumps are broken down and lightly whisking to add lightness. Set aside
  4. Using (for preference) a free-stand mixer, whisk together the sugar and eggs until they have tripled in volume and the whisk leaves a lasting trail on the top when lifted (this may take 5 to 10 minutes of whisking).
  5. Whilst the eggs are whisking, mix 1 teaspoon instant espresso powder with 20 ml hot water and stir to a smooth paste.
  6. When the egg-mix is fully whisked, quickly and lightly fold in the dry ingredients and the coffee paste, trying to maintain as much air as possible in the batter.
  7. Pour into the prepared tin and spread evenly, making sure the mixture reaches the corners.
  8. Bake for about 15 minutes until the top springs back to the touch. Be really careful not to over-bake as this will dry the sponge, making it difficult to roll.
  9. When baked, remove from the oven, leave in the tin and place a clean tea-towel over the top to keep moist. 
  10. Immediately prepare a large piece of baking paper (slightly larger than the sponge) by dusting with cocoa powder. Run a sharp knife around the edges of the sponge and then, whilst it is still warm, carefully flip it out (top down) onto the dusted baking paper.
  11. Very carefully peel off the paper from the back of the sponge and then fold the edge of the cocoa-dusted baking paper over one of the shorter ends of the sponge rectangle. Carefully roll up the sponge (still warm) from this point, rolling the baking paper within each 'layer' as you go, to ensure the layers of sponge do not become stuck. Set aside to cool completely whilst still rolled up. 
  12. Coffee Mousse : You can make this ahead of time if you wish. 
  13. Beat together the mascarpone, icing sugar and vanilla extract until smooth, thick, light and well-blended.
  14. In a small bowl or cup, mix together the espresso powder with hot water (a dribble at a time - as little as possible), mixing to a smooth paste. Add and beat into the mascarpone mixture.
  15. Separately whisk the cream to firm peaks and then lightly and evenly fold into the mix. Chill in the fridge for about an hour.
  16. Putting it all together : When the sponge is cold, carefully unroll and spread a thick layer of the coffee mousse evenly across the surface (reserving 2 to 3 of tablespoons of the coffee mousse for decoration).
  17. Sprinkle a layer of grated dark chocolate over the top of the coffee mousse, before re-rolling the sponge carefully and tightly (use the baking paper to help you roll). Secure the baking paper round the sponge and place in the fridge to 'set'.
  18. To decorate : Set your Mocha Roulade on a serving dish and decorate with melted drizzled chocolate. 
  19. Whisk the additional double cream with the reserved coffee mousse until it forms soft but firm peaks (piping consistency) and pipe as you wish onto the roulade surface.
  20. Finally decorate with grated chocolate/sprinkles and mocha beans and serve.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

22 comments:

  1. This looks utterly divine! What a treat. Thanks for linking up with #CookBlogShare

    ReplyDelete
    Replies
    1. Thank you Mandy. You're welcome! It certainly was a treat...... x

      Delete
  2. Oh my! You never fail to impress with your creations. I always view them with longing! Please make something without sugar so I can stop being so jealous!!!! ;)

    ReplyDelete
    Replies
    1. Thank you Vicki. If I am managing to impress you, then it must be ok! One of these days, I will try and give up the sweet stuff!!! x

      Delete
  3. Beautiful, so inspirational. I have trialled the chilled gf puff oastry and am soon to try sausage rolls with the frozen kind.

    ReplyDelete
    Replies
    1. Thank you DC. I will have to pop over to the blog and see what you made with the puff! x

      Delete
  4. Oh my, that sounds AMAZING and looks so pretty too!! Eb x

    ReplyDelete
  5. Wow Wow Wow, you're quite the baker, aren't you my lovely? This mocha roulade sounds like the perfect treat on Christmas day. It really looks delicious and I am always up for nuts and coffee in chocolate cake. They just bring in another dimension. I'm pinning this beauty on my 'to try' board! #Thanks for joining in with #FreeFromFridays.

    ReplyDelete
    Replies
    1. Ha! Thanks Mel. It would be perfect for Christmas! The flavours were really quite special. Thanks for featuring it on the FFF round-up x

      Delete
  6. Wow that looks amazing - I love the cream flowers - I can't stomach coffee and probably could enjoy the cake but not the mousse! (perhaps some raspberry mousse for me) Nice job of finding a sponge that would work for you. Failures are great for reflecting on what does and doesn't work and I am glad the flops were still delicious

    ReplyDelete
    Replies
    1. Thanks Johanna. I think raspberry, lemon or vanilla mousse would work well here in place of coffee. I reckon using freeze-dried raspberry powder would be really yum. Interestingly, Miss GF loved the coffee in this (and it was strong)..... I wonder if I should worry?! x

      Delete
  7. oooooh Kate how good does this look? Not just the flavours, which sound so good, but the decoration and the colours and the brilliant swirl inside too. Making a mousse to use is a great idea, much less sickly too. Yum!!!!
    Thank you for linking up to #BakeoftheWeek x

    ReplyDelete
    Replies
    1. Thanks Jenny. I was really pleased with the flavours and you are right, the mousse worked perfectly and was far less sickly. I I much prefer mousses and creams in roulades, unless I am taking them somewhere that they may get too warm! x

      Delete
  8. You are a star baker Kate! This is so beautiful and delicious. I love coffee as you can imagine! I wish I could try this!

    ReplyDelete
    Replies
    1. Ahhhh Thank you Alida. That's really kind of you. I think you would love the flavours here..... the coffee was beautifully intense x

      Delete
  9. Oh my goodness Kate! This looks amazing! I love coffee so this is a dream treat for me! Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. Thank you Kirsty. You're welcome. This is definitely one for coffee lovers x

      Delete
  10. Sounds like something I would gladly eat by myself in a day. It looks fab and doing things that don't work is sometimes good, as we learn new things. Well done.

    ReplyDelete
    Replies
    1. Ha ha. Thanks Anca. Me too! I could have scoffed the lot xx

      Delete
  11. Beautifully rolled. Star baker for you methinks. I have little success with my roulade sponges, so next time I try, I'll give your recipe a go. CT would absolutely love this. Sadly for him, I'm not really a coffee fan, though I do occasionally manage to bake him a coffee and walnut cake. Thanks for sharing with We Should Cocoa.

    I’m running a bit behind this month due to my advent calendar, but the round-up and new linky should be up later today.

    ReplyDelete
    Replies
    1. Thank you Choclette. You're welcome. I saw that another blogger had made it and rolled it even more perfectly.... which was quite reassuring! I am sure CT would love this if he's a coffee fan.... but you could always leave out the coffee and fill with something else..... xx

      Delete

Thanks for stopping by. I would love to hear from you so please feel free to leave a message about any aspect of this post. It's always great to get feedback!