Martie on Food Network Star Recipe: Chocolate Roulage from Episode 7

Food Network Star Episode 7: Meet the Press-ure!

The pressure was on when we had to cook a signature dish that would tell the judges who we are in one bite. The additional pressure was the mentors were not going to be on set AND we would be presenting the dish to the press... on camera. My original idea was...  what is a party without cake and ice cream? Since we were going to the Food Network kitchens for the first time, I just knew there would be an ice cream spinner that I could use to make some gorgeous vanilla bean ice cream to go with my individual mini Chocolate Souffle cakes. Alas... there was no ice cream machine and I also found that the cups they secured for me could not go in the oven. PLAN B! With the clock ticking, I had to change my recipe to a recipe using the same ingredients, Chocolate Roulage. On top of that, my oven would NOT heat up and I was down to the wire plating my dish! Ugggh!! Luckily, Justin helped me garnish and it all turned out. Everyone always loves this dessert. Back home in Birmingham, Alabama, Cobb Lane restaurant was known for their Chocolate Roulage... we'd go there for special occasions like bridesmaid luncheons and wedding showers. When they closed, I learned to make Chocolate Roulage and have been making it for Christmas Eve and important family events ever since.

For the show, I make this with a little cayenne and added bourbon to the cream as a nod to my Southern roots. However, I leave these out when making it for the family.  

Chocolate Roulage with Bourbon Cream

Ingredients

Softened unsalted butter, for greasing baking sheet

5 egg yolks

1 cup granulated sugar
3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla
1 Tablespoon espresso or strong, black coffee
5 egg whites

1cup cocoa powder
2 cups heavy cream

 3 teaspoons Confectioners’ sugar
1/2 cup bourbon
seeds from 1/2 vanilla bean pod (optional)
1 teaspoon vanilla

Preheat oven to 325-degrees.

Lightly butter a rimmed jelly roll/or baking sheet and line with parchment paper and lightly butter the top of the paper as well, especially the corners.

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes. While the eggs are beating, put chocolate in a bowl and melt over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary. Incorporate the egg mixture into chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and with whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.

Spread batter in the prepared pan bake at 325° for 10 minutes. Lower the heat to 300 degrees and cook for another 5 mintues. Remove from the oven. Spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.  

In a clean bowl, with whisk attachment, whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper making sure to have 4-5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving ¼ inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and dust the whole cake with the remaining cocoa.

Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. 

Yield: 1 roulage, about 6-8 slices depending on the thickness

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Make it Tonight: Nutella Cookies

My friend Liz recently sent me this recipe for Nutella cookies...and it took me a few weeks to get a chance to make them. Now that I've tasted one, I wish I'd made them a lot sooner! Dark, rich and delicious with cocoa, Nutella and butter... Need I say more? For the unacquainted. Nutella is a hazelnut spread- find it in the peanut butter aisle. Warning- it is highly addictive and these these cookies will soon become one of your favorite recipes. Make them even better by making sandwich cookies with more Nutella, marshmallow fluff, or ice cream! Head's up= this recipe calls for chilling the dough for 4 hours before baking so just be prepared to allow for the chill time.

Nutella Cookies- stuff with more Nutella, marshmallow fluff or ice cream for awesome sandwich cookies:))NUTELLA COOKIES

Makes 4 dozen cookies- depending on the size

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter

1 1/2 cups sugar

2 eggs

1 cup Nutella

1 teaspoon vanilla

finely chopped, toasted hazelnuts

Whisk together the flour, cocoa, baking soda, and salt. Set aside. Beat sugar and butter on medium speed for five minutes. Add the eggs, one at a time, beating to fully incorporate the egg before adding the next one. Add the Nutella and vanilla; beat until combined. Chill dough four hours or overnight. The Nutella makes the dough very soft and you really need to chill it well before you bake. If you don't have time to chill for 4 hours, wrap the dough tightly in plastic wrap and pop it in the freezer for 1 1/2 hours before baking.

Preheat oven to 350. Line baking sheets with parchment paper. Use a very small ice cream scoop to insure uniform size cookies. Roll the tops and sides in the chopped hazelnuts. (you can substitute another nut like almonds if you can't find the hazelnuts) Do not get the nuts on the bottom of the cookie. Bake cookies for 10-12 minutes... more for crisp cookies and less for softer cookies. Let cookies cool on the baking sheets.

The cookies will spread as they bake so leave a bit of room between them.

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August 10th is National S'mores Day: Three New S'mores Treats!

I love popsicles and I love s'mores. Here's the hybrid... S'mores Pops! These are super easy and soooo delicious! August 10th is National S'mores Day. If it is too hot outside, make some of these frozen treats up for your kids... and make plenty because they are delicious! Use a plastic cup for the mold. You can get the popsicle sticks at Michael's, Hobby Lobby or even Wal-Mart. Let me know what you think!

S'MORES POPSICLES

Fudgey-Choco Pops recipe below*

20 mini-marshmallows

1/2 cup graham cracker crumbs

Small plastic or paper cups

Popsicle sticks

In the bottom of a plastic cup, put a small amount of the graham cracker crumbs, about 1 teaspoon for each cup. Add about 1-2 tablespoons of the chocolate mixture and 4 marshmallows, top with another  teaspoon of the chocolate and use a spoon to press the chocolate into the marshmallows. Tap the cup on the counter to make a dense layer. Continue layers as necessary to fill the cup, leaving 1/4" at the top. Allow to set up for at least 30 minutes and add a popsicle stick to each cup. Allow to freeze for at least 4 hours.

FUDGEY CHOCO POPS

1 cup water

2.5 ounces bittersweet chocolate, chopped ( you can sub cocoa- just add 1 tablespoon butter if you do)

1/3 cup sugar

pinch salt

1/3 cup milk (use whole or 2%)

1 T. heavy cream (or you can use half and half)

1/2 t. vanilla

1/8 t. instant coffee (or you can use leftover strong coffee)

Put the chopped chocolate, sugar, and salt in a saucepan over low heat. Whisk in the water, a little at a time as the chocolate melts and the sugar dissolves. Once the chocolate has completely melted, remove from heat. Whisk in the coffee, vanilla, milk, and cream. Chill and cool completely.

More easy popsicle recipes: 16 Homemade Popsicle Recipes

WANT MORE FUN S'MORES IDEAS?

TRY MY INDOOR S'MORES 

AND A SUPER FUN SPIN ON THE CLASSIC S'MORES WITH A S'MORES BAR!

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Make Easy Indoor S'mores

Do you love S'mores... just talking about them makes me want one. I have been showcasing new ideas for some of our favorite summer classics and I do think this is my favorite one.

 

Why wait for a campfire or fire for that matter to make up a batch of S'mores? I have perfected Indoor S'mores and I could not wait to share them with you! Perfect for a party or even just a night in front of the tv, make some of these up for the best-ever comfort food treat. They don't go soggy so you can make them for a picnic or take them to a party as long as you keep them in a cool spot. Make some up and let me know what you think!

INDOOR S'MORES

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread (you can find this at almost any grocery store- even Wal-Mart)

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

Put the tops and bottoms under the boiler for about 2 minutes until the marshmallows are golden.Let them cool slightly and assemble into sandwiches.Let the s'mores cool completely if you want to wrap them up. Wrap each individually in plastic wrap and store in a cool place. Don't put them in the fridge.

Easy Party Dessert: Chocolate Pots de Creme

DEEP CHOCOLATE POTS de CREME

This lovely French custard is perfect for a party because it’s better if you make it ahead. And you can serve it at room temperature.

Photo: Tamika Moore/The Birmingham NewsMakes 8

Ingredients

12 ounces bittersweet chocolate, chopped (at least 60% Cacao)

2 cups heavy cream (whipping cream)

½ cup whole milk

6 large egg yolks

¼ cup sugar

¼ teaspoon vanilla

½ teaspoon Espresso (Optional; it’s ok to use strong coffee or instant Espresso powder)

 Put rack in the center of the oven. Preheat to 300 degrees.

Put chopped chocolate in a heatproof bowl, Put the milk, and cream in a saucepan over low heat, whisking constantly, until the mixture comes to a boil. Add the espresso. (If using powder, make sure it is dissolved.) Pour over the chocolate, whisking until the chocolate is fully melted and smooth. Add the vanilla. In another bowl, whisk together sugar and the egg yolks. Then, carefully whisk a about a cup of the chocolate mixture into the egg yolks, a little at a time, whisking constantly. Spoon into demitasse cups or ramekins. 

Make a water bath for baking: place a folded kitchen towel into a shallow baking pan. Arrange the ramekins on the towel making sure the dishes do not touch. Carefully pour in boiling water; the water should be slightly less than halfway up the ramekin. Cover with foil. Poke holes in the foil to allow steam to escape. Bake until edges are set but centers are still soft. About 30 minutes. 

Allow to chill. Then cover and refrigerate for at least two hours. Let stand at room temperature for at least 20 minutes before serving. 

Serve with a dollop of whipped cream and chocolate curls, or a little orange zest... or a cookie.

MAKE A "FAUX DE CREME"

Don't have time to cook? Some store-bought items can be pretty good when you dress them up. Use Jello chocolate pudding or mousse. Fold with freshly made whipped cream. Ta-da!