Imagine a warm, cozy evening sitting by the fire, the scent of spices wafting through the air, and in your hands, a slice of chocolate roulade that captures the essence of comfort and warmth. This unique dessert combines rich dark chocolate with the exotic aroma of cardamom and the crunch of pistachios, creating an extraordinary tasting experience. The inspiration for this dessert comes from my travels to spice markets, where the harmonious blend of flavors spoke to me, urging me to bring them together in an unexpected way.
### Ingredients
For the Chocolate Roulade:
– 200g dark chocolate (70% cocoa), chopped
– 4 large eggs, separated
– 150g caster sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cardamom
– Pinch of salt
– 50g unsweetened cocoa powder
For the Filling:
– 250g mascarpone cheese
– 50g powdered sugar
– 1 tsp vanilla extract
– 1/4 tsp ground cardamom
For the Pistachio Crumble:
– 100g shelled pistachios
– 2 tbsp unsalted butter, melted
– 1 tbsp brown sugar
– Pinch of sea salt
### Instructions
Prepare the Roulade:
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Stir in the vanilla extract and ground cardamom. Gradually add the melted chocolate, mixing until fully combined.
In another clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture in three additions, ensuring you maintain the airiness.
Sift the cocoa powder over the mixture and gently fold until just combined.
Preheat the oven to 180°C (350°F) and line a baking tray (approximately 30x40cm) with parchment paper. Pour the batter into the prepared tray, spreading it evenly. Bake for 12-15 minutes until the cake is set but still soft in the center.
Once baked, remove from the oven and let it cool for a few minutes. Lay another piece of parchment paper over the top and flip the cake onto a clean work surface. Gently peel off the parchment paper from the bottom.
Prepare the Filling:
In a mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and ground cardamom. Whisk until smooth and creamy.
Assemble the Roulade:
Spread the mascarpone filling evenly over the chocolate cake, leaving a small border around the edges. Carefully roll the cake away from you, using the parchment paper to assist. Roll it tightly but gently to avoid cracking.
Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.
Prepare the Pistachio Crumble:
In a food processor, pulse the pistachios until coarsely chopped. In a bowl, mix the chopped pistachios with melted butter, brown sugar, and a pinch of sea salt. Spread the mixture on a baking tray lined with parchment paper.
Bake in the preheated oven for 8-10 minutes until golden and fragrant, stirring halfway through. Allow to cool completely.
Serve:
Once chilled, unwrap the roulade and slice it into rounds. Place the slices on a serving platter and sprinkle the pistachio crumble over the top.
This Chocolate and Cardamom Roulade with Pistachio Crumble is not just a dessert; it’s a celebration of flavors that dances on your palate, taking you on a journey of taste and texture. Enjoy the artistry of this creation, and let each bite transport you to the enchanting markets where spices and chocolate meet harmoniously.