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
Other gluten free roulades on the blog :
Coffee-Intense Mocha Roulade
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)
grated chocolate to sprinkle
- 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.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- 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
- 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).
- Whilst the eggs are whisking, mix 1 teaspoon instant espresso powder with 20 ml hot water and stir to a smooth paste.
- 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.
- Pour into the prepared tin and spread evenly, making sure the mixture reaches the corners.
- 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.
- When baked, remove from the oven, leave in the tin and place a clean tea-towel over the top to keep moist.
- 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.
- 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.
- Coffee Mousse : You can make this ahead of time if you wish.
- Beat together the mascarpone, icing sugar and vanilla extract until smooth, thick, light and well-blended.
- 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.
- Separately whisk the cream to firm peaks and then lightly and evenly fold into the mix. Chill in the fridge for about an hour.
- 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).
- 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’.
- To decorate : Set your Mocha Roulade on a serving dish and decorate with melted drizzled chocolate.
- 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.
- Finally decorate with grated chocolate/sprinkles and mocha beans and serve.