Sunday, 27 November 2011

Chocolate Roulade

<strong>Chocolate Roulade
6 egg yolks
175g caster sugar
175g plain chocolate - melted
6 egg whites
2 tabsp. cocoa powder
small carton double cream
small carton creme fraiche
icing sugar for dusting

Preheat the oven to Gas 4/180C
Grease and line a swiss roll tin with greaseproof paper
Melt the chocolate over a pan of boiling water and then cool
Seperate the egg yolks and put the whites into a dry clean bowl
Add the sugar to the egg yolks and whisk until thick and creamy
Fold in the melted chocolate
Whisk the egg whites until thick and firm
Fold in half the egg whites and cocoa powder and then the rest of the egg whites
Make sure the mixture is well mixed - use a metal spoon to avoid air loss.
Pour the mixture into the prepared tin and bake for 20 mins
Leave to cool in the tin covered with a t.towel
Whisk the double cream and fold in the creme fraiche
Tip the roulade out onto greaseproof paper sprinkled with icing sugar
Spread over the cream filling and roll up.
A good roulade cracks as you roll
Sprinkle on extra icing sugar and admire your handy work.

Put the kettle on to make a nice cup of tea and take a slice just to test you have made it OK

1 comment:

Pondside said...

That looks special! I don't think I've ever tasted a chocolate roulade but I'd love to!