Best Chocolate Glaze For Gianduja Roulade Recipes

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CHOCOLATE GLAZE FOR ROULADE



Chocolate Glaze for Roulade image

Use this to make our Chocolate Roulade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 3

3 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, softened

Steps:

  • Put chocolate in a bowl. Heat cream in a small saucepan over medium heat until starting to simmer. Pour over chocolate; let stand 2 minutes. Add butter; stir until mixture is smooth. Use immediately.

GIANDUJA ROULADE WITH PRUNE-ARMAGNAC FILLING



Gianduja Roulade with Prune-Armagnac Filling image

A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 12-inch roll

Number Of Ingredients 8

6 large eggs, separated
3/4 cup sugar
1/2 cup best-quality cocoa powder
Prune-Armagnac Filling
Gianduja Mousse
Chocolate Glaze for Gianduja Roulade
Whole hazelnuts, for garnish
Sugared prunes, for garnish

Steps:

  • Line an 11-by-17-inch baking pan with parchment paper, and set aside. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, 4 to 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry mixer bowl.
  • Heat oven to 400 degrees. Place egg whites in mixer bowl, and beat on medium speed until soft peaks form, 1 to 2 minutes. Increase speed to medium high, and whip until stiff peaks form while gradually adding the sugar. Transfer egg-white mixture to a large bowl.
  • Using a rubber spatula, fold egg-yolk mixture into egg-white mixture. Sift cocoa powder over top; fold in. Pour batter into pan; smooth top with an offset spatula.
  • Bake until cake springs back when touched, 7 to 8 minutes. Remove pan from oven, and immediately turn out onto a wire rack lined with parchment paper. Peel parchment paper from top of cake, and cool completely.
  • Lay a clean piece of parchment paper on top of cake, and invert. Peel off and discard old parchment. Using an offset spatula, spread prune-Armagnac filling over cake. Spread Gianduja mousse evenly over filling.
  • Starting at a shorter end of cake, roll cake into a roulade. Wrap in parchment; secure with tape. Freeze until set, about 2 hours.
  • When ready to serve, remove parchment. Place roulade on wire rack set over a baking pan. Pour chocolate glaze over cake; tap pan on countertop, smoothing surface. Chill until set, about 15 minutes.
  • Transfer to a serving platter; garnish with hazelnuts and sugared prunes. Serve remaining chocolate glaze on the side, if desired.

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

GIANDUJA



Gianduja image

These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (64 pieces)

Number Of Ingredients 4

1-1/2 pounds shelled hazelnuts, skins removed
3/4 cup canola oil
1-1/2 pounds bittersweet chocolate, chopped
3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped

Steps:

  • Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GIANDUIA TORTE WITH CHOCOLATE GLAZE



Gianduia Torte with Chocolate Glaze image

Categories     Cake     Chocolate     Dessert     Bake     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 6

1 1/2 cups hazelnuts, toasted, husked
8 ounces semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
7 large egg yolks
3/4 cup sugar
Chocolate Glaze

Steps:

  • Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Butter parchment. Wrap outside of pan with foil. Finely grind hazelnuts in processor. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool chocolate mixture to room temperature.
  • Using electric mixer, beat yolks and sugar in large bowl until thick and pale yellow, about 5 minutes. Fold in cooled chocolate mixture, then hazelnuts. Transfer batter to prepared pan. Smooth top.
  • Bake until cake is set and appears dry but tester comes out with very moist crumbs attached, about 45 minutes. Transfer to rack. Lightly press down any raised edges of cake. Cool completely. Run small knife around sides of pan to loosen cake. Remove pan sides. Invert cake onto platter. Remove pan bottom. Peel off parchment. Slide waxed paper strips under cake to protect platter.
  • Using icing spatula, spread thin coating of Chocolate Glaze over top and sides of cake. Rewarm remaining glaze over low heat if necessary. Pour glaze in pool over center of cake; spread over top and sides. Remove waxed paper strips. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 1 hour at room temperature before serving.)

CHOCOLATE GLAZE FOR GIANDUJA ROULADE



Chocolate Glaze for Gianduja Roulade image

This glaze is the crowning touch on our Gianduja Roulade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 3

12 ounces semisweet chocolate, finely chopped
1/4 cup honey
1 cup heavy cream

Steps:

  • Place chocolate in a heat-proof bowl. Place honey and heavy cream in a saucepan; stir to combine. Bring cream mixture to a boil over medium-high heat. Pour over chocolate, and let sit 2 minutes. Whisk until smooth. Cover with plastic; store at room temperature until ready to use.

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