Chocolate Roulade – No Flour

Lighter-Than-Air Chocolate Roll
No flour = no gluten. It is so easy to make with  just a few ingredients.  Delight your friends with this intense chocolate flavour! YUM

INGREDIENTS

  • 6 oz chocolate (semisweet or dark)
  • 5-medium eggs
  • 4 oz sugar substitute
  • pinch salt
  • 1/2 cup water
  • 1 cup of double cream
  • 1/4 tsp vanilla essence (this is an estimate, add to taste) or 1/4 tsp rum extract (should say essence and not extract) or 1/4 tsp brandy, essence add
  • icing sugar for dusting

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DIRECTIONS: – – – Line a 12 “x 8” Swiss roll tin with oiled parchment paper or brush a paper case   (see below -for instructions) with  melted butter.- – –

  1. Preheat oven to 350°F and make paper case if you have not already done so in advance
  2. Melt chocolate in the water using a double boiler.
  3. Separate the eggs.
  4. When the chocolate is a thick cream, remove from heat and let cool.
  5. Meanwhile, beat yolks and add half of the sugar substitute gradually with pinch of salt until mixture is lemon coloured.
  6. With a spatula blend chocolate into egg yolk mixture. Do not beat.
  7.  Whip the egg whites until they form a firm snow.
  8. Gently cut and fold the egg whites into the mixture. If there are pieces of egg white remaining, that is fine. Pour the mixture into the prepared oiled parchment case.
  9. Bake in preheated oven for 10 to 15 minutes or until firm when touched. Do not over bake.
  10. Wet a clean cloth in cold water and wring out.
  11. Remove roulade from oven, allow to cool slightly, then cover with a cloth. I use a cotton tea towel. This will prevent any sugary crust from forming.
  12. Leave in a cool place for 12 hours or in a fridge overnight.
  13. Whip the cream with the other half of the sugar substitute and flavour to taste with the vanilla extract.
  14.  Turn the  roulade upside down onto the cloth/kitchen table top and carefully remove  the parchment paper.
  15. Spread with the whipped cream. Keep the whipped cream an inch from the end to prevent overflow. You can optionally add berries to this layer.
  16. Using the towel, gradually roll up like a Swiss roll.
  17. Place on a serving dish and dust well with icing sugar and decorate with whipped cream and fruit if you wish. ( Decorate using  a pastry bag with a star tip or fill a zippered plastic bag with whipped cream and cut a hole in the corner like I did.)
  • How to make a roulade paper case:

    Roulade Case

    Swiss Roll Tin

    Swiss Roll Tin

  1. Using parchment paper or nonstick kitchen paper.
  2. It should be 8″ by 12″.  Pencil can be used to draw the dimensions but fold to keep the pencil marks to the outside of the case.
  3. Fold the border on all 4 sides.
  4. Use paperclips  or staple to secure the corners.
  5. Lightly brush with  melted butter or oil.
  6. Slide the case onto a baking sheet.


Dark chocolate is good for you!

If you follow the rule of eating or cooking with 70% cocoa solids – dark chocolate – then you are ahead of the game. Chocolate lovers do not have to abstain from chocolate due to its high fat and sugar content. After all dark chocolate is rich in minerals, such as iron, magnesium, and zinc. The cocoa in dark chocolate also contains antioxidants called flavonoids, which may provide several health benefits.

15 minute ~Summer Pudding

RED SKY AT NIGHT SAILORS DELIGHT!
Celebrate summer evenings with beautiful golden red sunsets enjoying abundant fresh fruit with my favorite SUMMER PUDDING!
Red_black_currantsWhen I saw red and black currants at the market, I was immediately inspired to make my favourite dessert.  I am not a big fan of desserts in general.  But,  I love my summer pudding!  You can use a combination of almost any berries that are available. There is so much fresh fruit  this time of year.  Our window of opportunity to make this healthy dessert is here now!
Imagine a dessert packed with super foods!

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RECIPE
3/4 cup Raspberries
3/4 cup red currents
3/4 cup blueberries
1 1/2 cups black currents (or red currents)
3/4 cups sweetener (i.e. zylitol, stevia)
1/4 cup of water
8 fairly thick slices of dense white bread, crusts removed
whipping cream (optional)
summer-pudding_ingredients3
INSTRUCTIONS
1. Remove stems and wash fruit, add with sugar into a pan +plus 1/4 cup of water
2. Cover and cook gently for 5-7 minutes or until currents are tender
3. Drain off the juice and reserve 1/3 cup [ 75 ml.]
4. Line a 1 quart (1 liter pudding basin or Charlotte mold ) container with plastic wrap so that the pudding will be easily removed from the mold.
5. Place some of the bread slices, cutting the slices to fit into basin exactly
6. Spoon in the fruit and packing it in well
7. Pour in the reserved juice
8. Place the remaining bread on top of the fruit
9. Place a plate small enough to rest on the pudding itself
10. Place your heaviest weight or water in a plastic container on the plate
Leave the pudding overnight in the refrigerator or a very cold place.
Serve with whipped cream, custard sauce, or cream if desired.
Serves 4-6 people
VARIATIONS
Alternatively if you cannot find currants substitute strawberries and or raspberries and add lemon juice to get the tangy flavour of currants. Loganberry or blackberry can be substituted for blueberries.

SINGLE SERVINGS
For single servings, make individual portions by using large ramekins. Use the ramekin to cut out the piece(s) of bread.  Place  one circle of bread on the bottom. Fill with the fruit compote  and top the ramekin with another piece of bread if you like (optional).  A fruit sandwich!  You can line a soup tin with saran wrap and make a 3 -layer tall single serving ~super size it!  When you begin, place the bottom of the saran lined tin on a small plate starting with the bread on the bottom. Use whatever you have handy. You do not have to get the exact container that is mentioned in the recipe. The possibilities are endless.

Single Serving Summer Pudding

Single Serving Summer Pudding


HAT2FOOD TIP
Use sourdough bread for this summer pudding. The hypoglycemic index is much lower in sour dough bread than any other white bread. You will not have a hypoglycemic episode after eating sour dough bread. Dense white bread may require more liquid. Keep the extra liquid in the frig. When you unmold the pudding–fill in the missed (white) spots with the juice. I found that additional liquid was needed.
didyouknowDID YOU KNOW?
Research shows that the common or garden black currant is more nutritious than other fruits ~ from home-grown apples and strawberries to tropical mangoes and bananas.
Black currants also contain the highest levels of health-boosting antioxidants – natural compounds credited with the ability to stave off a range of illnesses from heart disease, cancer, Alzheimer’s disease and diabetes. Since the middle ages, herbalists used black currents to treat bladder stones, liver disorders and coughs. A black current cordial was given free to children during the Second World War in Europe.  Black currents are popular in European countries.
SUPER FRUIT
All berries have numerous health benefits but if you can find black currants, you will have the number one super fruit.

Dried Black Currents No Additives

Heart Smart

DRIED BLACK CURRENTS
You can buy dried black currents and use them in the Summer Sunset Pudding. I found this wonderful site that processed and packaged dried currents in Washington, on the Pacific Coast of U.S.A, Better they are shipped to your door not your store. The flavour is outstanding.  Here is the link–> nwwildfoods.com

Simply Splendid Summer Pudding (used Charlotte mold)!

Simply Splendid Summer Pudding (used Charlotte mold)!