Chocolate Roulade (Recipe)

From Cake and Bake Show

Chocolate Roulade (Recipe)

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Chocolate Roulade (Recipe)

From Cake and Bake Show

£0.00

Ingredients
6 free range eggs, separated
½ tsp vanilla extract
225g caster sugar
50g cocoa powder, twice sifted
30g dark chocolate, finely grated
Icing sugar, sifted For the filling
300ml double cream
A little icing sugar, sifted

Prep 25 mins cook 20 mins SERVES 6

1 Preheat the oven to 180°C/160°C fan oven/gas mark 4. Line a Swiss roll tin measuring 33 x 21cm with non-stick baking parchment.
2 Whisk the egg yolks, vanilla and sugar in a large bowl until pale and fluffy and the mixture feels thick. Fold in the cocoa with a large metal spoon.
3 Whisk the egg whites in a clean, grease-free bowl until stiff peaks form. Fold one spoonful into the cocoa mixture to loosen, then fold in the remaining egg white using firm, fast strokes. Spoon into the prepared tin and spread gently and evenly into the corners.
4 Bake in the preheated oven for 20 minutes, until golden brown and springy to the touch. Leave to rest for a few minutes, then turn onto a sheet of baking parchment sprinkled with icing sugar and roll up from the shortest end, enclosing the paper. Leave until cool enough to handle – about 20 minutes – but don’t leave until it’s really cold or it won’t roll again easily.
5 Whip the cream until just thick, then fold in the icing sugar – it will thicken more at this stage, so take care not to overwhip. Unroll the roulade carefully onto a board and sprinkle the surface with the dark chocolate and spread the whipped cream all over. Use a sharp knife to cut about 1cm into the roulade on one of the short edges (this helps to roll it up evenly), then roll up firmly. Slide onto a serving plate with the join underneath. Don’t worry if the surface cracks – it usually does, and it looks all the more natural and appealing for it

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