Tag Archives: baking

Black Cherry Chocolate Arctic Roll

There are so many traditionally English puddings. But there’s one that always seems to provoke a pang of nostalgia with the Brits whenever it hits the table, and that’s the arctic roll. This delicious dessert consisting of a layer of cake, lined with jam, and rolled around a frozen ice cream center, became wildly popular in the 1950s and is now quite trendy again. It’s also incredibly easy to make! So when we had a dinner party recently, I decided to give it a go.

Cherry Artic Roll Ingredients

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Get your ice cream from the freezer and allow it to sit out and soften. Spoon it onto a sheet of wax paper (or parchment paper) and shape into a log. Roll it tightly in the paper, secure with plastic wrap, and return to the freezer to set.

Cherry Chocolate Artic Roll Recipe Step 3 Ice Cream

Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.

Whisk the eggs and sugar in a mixing bowl until smooth.

Cherry Chocolate Artic Roll Recipe Step 1 Eggs and Sugar

Sift the flour, cocoa and baking powder with a pinch of salt. Then gently fold dry ingredients into the egg mixture until blended.

Cherry Chocolate Artic Roll Recipe Step 2 Sift Cocoa Powder

Pour the chocolate batter into the lined baking tray, smoothing the top so surface is even. Bake for 10-15 minutes until springy to the touch and a toothpick inserted in the center comes out clean. Leave to cool in the tray for 5 minutes, then flip onto a new sheet of parchment paper lightly dusted with sugar. Gently peel off the lining paper.

Cherry Chocolate Artic Roll Step 4 Baking Sheet

Cherry Chocolate Artic Roll Step 5 Baked

Cover the entire surface of the cake with a generous layer of black cherry jam.

Cherry Chocolate Artic Roll Step 6 Spread

Cherry Chocolate Artic Roll Step 6 Spread Across

Remove the cling film and paper from the refrozen cylinder of ice cream and put in the middle of cake sheet, using the parchment paper to roll the cake around the ice cream. Wrap again in cling film and return to freezer.

Cherry Chocolate Artic Roll Step 7 Wrap up ice cream

artic roll wrap

Just before serving, melt the chocolate in a double boiler and drizzle over the roll. I sprinkled on some chocolate hearts and garnished with fresh cherries.

Cherry Chocolate Artic Roll Finished

Cherry Chocolate Artic Roll Serving

Slice, and serve!

Artic Roll

This version was such a success! It would be perfect for Valentine’s Day or even a child’s birthday. You can also experiment with different flavour jams to create endless varieties. It keeps in the freezer for up to two weeks – so be sure to save a slice for later!

Easy French Apricot Tart

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Let’s be honest – one of the most enticing aspects of any holiday is the food. For weeks leading up to my vacation, I eat healthy, limit my alcohol intake, and exercise like a demon just so I can spend the entirety of my trip overindulging.

The food has been so marlevous in France, there was no way I was leaving without a cooking lesson. In this case, it was a tutorial in baking, since no one turns out desserts quite like the French do. Whereas in America we have pie, in France you have tarte. There are endless possible combinations for fillings; I used apricots. In the immortal words of Montell Jordan, this is how we do it:

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What I love about French cooking is that it seems so effortless. Normally when I’m baking, I feel like I have to measure each grain of flour exactly to the milligram for my recipe to turn out. Not so in France – cooking is more intuitive. So you tend to have recipes that list measurements as a few, a sprinkle, or a handful – if you use a recipe at all.  I was skeptical that this relaxed approach to baking would yield even edible results, but (voilà!) I was beyond pleased with the finished product.

Tartes are an easy dessert to make, pack a fruity flavor punch, and will be sure to impress at your next dinner party. Follow the easy recipe below, and enjoy the fine art of French pastry-making:

Ingredients:
1 ready rolled pastry sheet (such as Jus Rol)
1 egg
6 – 8 apricots
1/2 cup heavy cream
1/4 cup peach preserves
sprinkle of almond powder 
handful of dried prunes (optional)
 
Directions:
  1. Preheat oven to 200°C (375°F)
  2. Roll out pastry sheet into tart pan or pie dish. Gently prick the pastry with a fork to vent, top with parchment paper and pie weights, and prebake for 20 minutes. Remove the weights and paper and let cool.
  3. Cut the apricots in half, remove pits, and slice them. 
  4. Sprinkle pastry with a few tablespoons of almond powder. Then spoon on the peach preserves. Arrange the apricot slices in a rosette pattern on top.  (I added dried prunes to mine, dotting them around between the apricot slices).
  5. In a small bowl, whisk together the egg and heavy cream. Pour over the fruit.
  6. Bake for 20 – 25 minutes. Allow tart to cool before serving. Plate & serve!