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) -- For more advanced tutorials - please visit our website ⬇️ http://www.savourschool.com.au/ #KirstenTibballs #Roulade #SwissCake