Black Forest Roulade and Lavazza Coffee

Black Forest Roulade

First of all, today’s post happens to be my 201st! Wow, I have actually stuck with something I started (I have a slight problem with commitment 😉 ) Not to say, that I haven’t thought about abandoning it all many times, but I really enjoy doing this now so I’ve stuck to it, I wish I could say the same about me learning German. That is not going well at all.

Black Forest Roulade

Secondly, this is a post that you don’t see very often here on my site; a sponsored post. I am incredibly picky about the products I use, advertise and recommend, but when Lavazza contacted me I couldn’t refuse. You see, after I graduated from the instant coffee of my youth and began to taste the nuances of different and really good coffee, my first experience was with Lavazza.

Lavazza Coffee

I loved, and still love, cappuccinos and I would patronise every cafe in London trying to find the perfect one. When I moved to the US, the hunt continued. Every time I had a good one, I noticed it was Lavazza. After that, any time I saw the Lavazza coffee sign, I knew I was in for a great cup of coffee. So, it was a no brainer to agree to this post and it’s truly a nostalgia post for me.

Lavazza Coffee

Lavazza has come out with a new line of coffees for your coffee machines at home and even though I haven’t broken into all the samples they sent me, the ones I’ve tried are fantastic. Those of you not familiar with Lavazza coffee, they are an Italian company started by Luigi Lavazza in 1895 in Turin, Italy. You can learn more about their company and their line of coffees on their web page.

Black Forest Roulade

Lavazza asked me to post what I thought was the ideal dessert as an accompaniment to coffee. For me, my first choice with coffee is always a chocolate dessert. Chocolate and coffee are the perfect partners. I also prefer that my chocolate dessert be a cake, a not so sweet, European style cake.

Black Forest Roulade and Lavazza Coffee-1

So, racking my brains, I decided to combine my favourite Black Forest Gateau and my desire to make a Yule Log this Christmas, into a Black Forest Roulade. Not quite the traditional Yule Log and definitely no meringue mushrooms in sight, but the roulade was still pretty tasty.

Black Forest Roulade

Yes, my roulade is not as rotund as it should be and it was my fault. In an attempt to supply cup measures and metric measures, I may have over filled my pan and so, when it came time to roll, my cake was a bit thick and didn’t roulade as well as I liked. Use the proper size pan!! In this case, a 10″ x 15″ (25 x 38 cm) jelly roll pan. Also, if you need a step by step on the hot sponge method, follow the tutorial on my Lemon Mascarpone Roulade.

Black Forest Roulade

Black Forest Roulade

Serving size: 8

Calories: 490

Fat: 29g

An updated Yule Log with chocolate cake and black cherries.
Ingredients
CAKE
  • ½ cup/100g sugar
  • ¾ cup/100g flour
  • ⅓ cup/35g cocoa powder
  • 4 eggs, organic
  • 2 tablespoons water, warm
  • 425g/1 cup chopped, pitted cherries, frozen or canned
  • ¾ cup/175mL heavy cream
Frosting
  • 5oz/145g good quality, semi sweet chocolate chips (Callebaut)
  • 1 cup/235mL heavy cream
  • pinch salt
  • 1 teaspoon vanilla
Decorating
  • a few whole cherries
  • a bar of dark chocolate to shave or chop in shards
Instructions
Whipped Ganache Frosting
  1. Melt the semi sweet chocolate chips and heavy cream together over a double boiler or in the microwave at 30 second intervals. Usually takes about 90 seconds to melt and smooth completely but each microwave is different so watch yours and adjust accordingly.
  2. The frosting will need to cool down completely before whipping so make this ahead of time.
  3. Once the cream and chocolate are melted together, add the salt and vanilla and let cool at room temperature for about 15 minutes and then place in the fridge for at least 4 hours or overnight.
  4. Once chilled, take out and whip with a hand mixer or standing mixer until soft, whipped and lightened in colour.
Cake
  1. Preheat oven to 400℉/200.
  2. Grease and line a jelly roll pan approximately 10" x 15" with parchment paper and grease the paper as well.
  3. Using a double boiler and a hand mixer, beat the eggs with the sugar until thick and foamy in heatproof bowl over the simmering water.
  4. Gently, fold in the flour, cocoa powder and warm water
  5. Pour into the prepared baking pan and level the top by tilting pan.
  6. Try not to touch the surface.
  7. Place in the centre of the oven and bake for 10-15 minutes, until the cake is firm and springy to the touch.
  8. While the cake is baking, take a clean tea towel and lay on the table or counter, and sprinkle liberally with powdered sugar.
  9. As soon as the cake is done, tip the cake carefully onto the tea towel and gently lift off the pan and peel off the parchment paper.
  10. Using a serrated knife, trim the hard edges of the cake.
  11. Slowly, roll up the cake from the short size and let cool completely.
  12. While the cake is cooling, make the filling.
  13. Whip the heavy cream until stiff.
  14. When the cake has cooled completely, unroll gently.
  15. Spread the whipped cream inside the cake and scatter the chopped black cherries.
  16. Slowly roll back up into a roulade.
  17. If the cake cracks, mould back together with cream.
  18. The frosting will hide any cracking defects.
  19. Since my cake was a bit thick, mine did crack but you can't tell from the photos!
  20. Spread the whipped ganache frosting all over the top and sides.
  21. If the cake pulls up while frosting, use a wet spatula to smear on.
  22. Decorate with shaved chocolate, a few whole cherries and a dusting of powdered sugar.
  23. Enjoy with a cup of coffee.
Notes
This is a true hot method sponge and requires proper beating of the eggs to ensure that enough air is whipped in to raise the cake. The volume of the eggs will increase significantly and that's what we want. Do not skimp on the whipping of the eggs. Fold the flour and cocoa powder in gently but make sure it is incorporated well. This cake comes together really well and quite quickly as long as you watch the steps and technique, oh and use the proper pan, unlike me!

Black Forest Roulade and French Press Lavazza Coffee-1

I would like to thank Lavazza for sending me these delicious coffee samples and for allowing me to create a dessert to go with their amazing coffee.

I hope you are all off to a great start to the week!

My Coffee Places

I order my coffee online. I found that supermarket coffees and even coffee shop coffees are not as fresh as what is delivered to my house by an online roaster. Of course, I do run into that occasional rut where I forget to order my coffee on time and oh my gosh, we run out! That’s what happened the other day, much to my horror. So, where does one go when one needs really good coffee beans? Whole Foods, of course. Their Allegro coffee is the only one I’ll buy if I run out of my stash. So, off we went. We were making our way through the store when I came across a coffee sample/demo station. What luck! The chap manning the demo table was from a local coffee roasters in Boulder called Conscious Coffees, Apparently, they won the 2010 Micro Roaster Award from Roast Magazine. He had samples of their Organic Sumatra and Organic Mexican. I bought a pound of each and am currently drinking the Organic Sumatra. Oh, is it good. Its dark and smooth with smoky, syrupy flavours. I am not usually a big fan of dark roasts but this one is so smooth and goes down so easy, its very drinkable. I think I may have found myself a local coffee supplier! I do love my online espresso beans though, so I will still use my favourite online coffee peeps CoffeeAm for my espresso and cappuccino needs.
I promise, my next post will be about something other than coffee and may even include a recipe!
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Infatuation

Anyone who knows me really well, knows that I am absolutely crazy about coffee. Hence, the name of my blog. I couldn’t name my blog something that didn’t have coffee somewhere in the title.
Yes, I am that much of a fanatic. Ask my poor husband, he didn’t even drink coffee until he met me. So, it seemed only logical that I did my first post about coffee.
I am not sure when this infatuation started. I know I have been drinking coffee for a long time now. It started off in London where I grew up. Back then, coffee was that Nescafe or Maxwell House instant granules. But, man, did I love that stuff. My friends and I lived on that coffee. During my O Levels and A Level revision times, I would make a huge stack of buttered toast and endless cups of instant coffee and lock myself up in the dining room to study.
We even had that instant coffee at school. During our break time we would go down to the lunch room and there, the wonderful lunch ladies would be ready to sell us packets of Rich Tea biscuits, Chocolate Bourbon Biscuits or my favourite, the shortbread, that tasted delicious dunked in that hot coffee. To drink, there was orange squash ( orange drink) and that instant coffee, all creamy and sweet. Being a School Prefect, I had the extra perk of not having to pay for my coffee! So, yes, I usually downed about 2 or 3 cups! So, even though I am a coffee snob now, I still hold a special place in my heart for instant Nescafe. Its comfort food for me!
My school was right in the heart of London, on Harley Street, amongst all the fancy big named doctors who catered to all the rich and famous. They sure didn’t like us! We would run down Harley Street brandishing our hockey sticks or rounders bats. No, they didn’t care for us at all.
However, being right there in central London, I had such a choice of cafes around us. My mission was to try the cappuccinos at all these cafes. I think I covered quite a few and I have to say they were all really good, a heck of a lot better than some of these coffee places here that charge abominable prices for dishwater. Slowly, over the years my love for coffee has grown and I now seek out gourmet coffee beans and grind and brew my coffee, always searching for that perfect cup. I use a Bodum French Press to brew my coffee and a vacuum coffee maker. I also use a Saeco Odea Giro for my espressos and cappuccinos. Oh, did I mention my love for Turkish and the Arabic qahwah also? Yes, I have an “infatuation with coffee” as my brother puts it.
I will do a post on how to make a really good cup of coffee soon. Right now, I want to tell you about a new local coffee roasters I found in Boulder. Next post. That’s a picture I took of their amazing Organic Sumatra coffee beans. Gorgeous, aren’t they? Until then, maybe you can tell me about your food infatuations? Are you crazy about coffee too?


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