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Recipe for :

Chocolate Roulade

This recipe comes from a book I picked up in a second-hand bookshop - a great source for out of print recipes and for finding that recipe that is a little different.

Ingredients

plain chocolate
-
175g
5
-
eggs, separated
-
5
3/4 cup
-
sugar
-
175gm
3 tbsp
-
hot water
-
45ml
icing sugar, sieved
         
Filling:
2 cups
-
Double (table) cream
-
425ml
1/2 cup
-
icing sugar, sieved
-
50gm
1/4 cup
-
unsweetened cocoa powder
-
25gm
2 tsp
-
instant coffee
-
10ml
1/2 tsp
-
vanilla essence (extract)
-
2.5ml
         
Decoration:
icing sugar
sprig of fresh mint

Method

  • Preheat oven to 180°C / 350°F /Gas Mark 4.
  • Melt the chocolate in a bowl over a pan of hot water.
  • Put egg yolks into a large bowl. Add the sugar and beat well until pale and fluffy.
  • Add hot water to the chocolate and stir until smooth. Whisk into the egg mixture.
  • Whisk the egg whites until stiff. Lightly fold into the chocolate mixture. Pour into a greased and lined 39 x 24 cm / 15.5 x 9.5 inch Swiss roll (jelly roll) pan.
  • Cook in the oven for 15 - 20 minutes, until firm.
  • Remove from the oven, Cover with a sheet of greaseproof or waxed paper and a damp tea-towel. Leave until completely cold.
  • To make the filling put all the ingredients into a bowl. Whisk until thick. Chill.
  • Turn roulade on to a sheet of greaseproof (waxed) paper dusted with icing sugar. Peel away lining paper.
  • Spread the filling over the roulade to within 2.5 cm / 1 inch from the edge. Roll up like a Swiss roll, using the greaseproof paper to help.
  • Place seam side down on a serving plate and chill for one hour before serving.
  • To serve dredge the roulade with icing sugar, Pipe whipped cream down the centre and decorate with sprig of mint.

Serves 8

Source:
The Chocolate Book
, Valerie Barrett

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