Скачать или смотреть Ruby Chocolate Roulade Cake | Full Recipe | Kirsten Tibballs

Join Kirsten as she shows you how to make your own Ruby chocolate Roulade (Swiss Cake) thanks to the Callebaut every day baking range.
Download the recipe: https://bit.ly/2TScorE

⏱️ TIMESTAMPS ⏱️
0:00 - Intro
0:38 - Step 1: Chocolate Sponge
8:32 - Step 2: Whipped Ruby Chocolate
13:06 - Step 3: Caramelised Almonds
15:18 - Step 4: Ruby Chocolate Garnish
19:40 - Step 5: Assembly
25:28 - Step 6: Gourmet Glaze

Ingredients ⬇️
~ Chocolate Sponge ~
90g (3.17oz) - Caster (superfine) sugar
180g (6.35oz) - Whole eggs, room temperature
55g (1.94oz) - Plain (all-purpose) flour
30g (1.06oz) - Callebaut Dutch Process Cocoa Powder
Caster (superfine) sugar (for sprinkling)

~ Whipped Ruby Chocolate Ganache ~
270g (9.52oz) - Fresh cream 35% (A)
25g (0.88oz) - Liquid glucose
190g (6.7oz) - Callebaut Ruby RB1 Chocolate47.3%
395g (13.93oz) - Fresh cream 35% (B)
1-2 Drops - Dusty Pink Americolor Gel Paste (optional)

~ Caramelised Almonds ~
80g (2.82oz) - Water
135g (4.76oz) - Caster (superfine) sugar
200g (7.05oz) - Slivered almonds

~ Ruby Chocolate Garnish ~
120g (4.23oz) - Callebaut Ruby RB1 Chocolate 47.3%

~ Assembly ~
5g (0.18oz) - Vanilla bean paste
1/2 - Punnet raspberries
1/2 - Punnet blueberries
1/2 - Punnet blackberries, cut in half
Icing (confectioner’s) sugar

~ Gourmet Glaze ~
700g (24.69oz) - Callebaut Ruby RB1 Chocolate 47.3%
200g (7.05oz) - Caramelised almonds, above
200g (7.05oz) - Grapeseed oil

~ Finishing ~
Icing (confectioner’s) sugar (for dusting)

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For more advanced tutorials - please visit our website ⬇️
http://www.savourschool.com.au/


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