Tuesday, 3 September 2013

Chocolate Roulade

Recently my best friend from school decided to visit me after a long time! She had repeatedly stressed for some cake presence whilst she came over. She has an adorable three year old daughter too whom I wanted to impress {The fairy cup cakes were exactly what caught her attention as soon as she stepped in; Ta daa mission successful}. I had plans for some good food of course and when it came to a choice for dessert, I zeroed in on Chocolate roulade. Something that would just melt in the mouth and look every bit sophisticated on the cake stand, aside from being easy to whip n bake :). I would definitely recommend this if you have few guests over for more than one meal. In midst of all the fun and laughter, I was able to get only two decent snaps of my roulade before it thoroughly disappeared!!!

Chocolate Roulade
Recipe adapted from BBC (Mary Berry's)
Chocolate Roulade

175 g Good quality Dark chocolate, chopped
6 Eggs, separated
175 g Caster Sugar
2 Tbsp Cocoa powder
300 ml Double cream (whipped for filling)
Icing sugar, to dust

  • Preheat the oven to 180 C/ 160 C Fan/ Gas 4. Prepare and line the base and sides of the swiss roll tin with parchment paper. 
  • Double boil and melt the chopped dark chocolate in a bowl over a pan of barely simmering water. (Ensure not to let the base of the bowl touch the water.)
  • Separate eggs and place the egg whites in a large bowl and whisk until stiff. If you turn the bowl upside down, the whites should be stiff enough not to fall out. (Yes! I checked and it did not fall out.)
  • Place the egg yolks in a separate bowl with the sugar and whisk (no need to wash the whisk used for egg whites) until thick and creamy. The mixture would leave a thick ribbon-like trail when the beaters are lifted. 
  • Pour in the now cooled melted chocolate and gently fold together until well combined.
  • Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix. Then gradually fold in the remaining egg whites using a large metal spoon. Ensure you don't squash out the air you have just beaten in.
  • Sift the cocoa powder over the top and lightly fold it in. 
  • Pour the mixture into the prepared tin and gently move the tin around until the mixture is leveled.
  • Bake in the preheated oven for about 20 - 25 mins until risen and the top feels firm and slightly crisp. 
  • After removing from the oven you can expect it to fall back and crack a little while it cools in the tin.
  • Now whip the cream until it just holds its shape. 
  • Arrange a piece of parchment paper on the work surface and dust it lightly with icing sugar. 
  • Turn the roulade out of the tin on to the paper so that its lining paper is on top, then carefully peel off the top paper. 
  • Spread the roulade with the whipped cream, leaving a border of about 2 cm all the way around the edges. 
  • With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge.
  • Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. 
  • Finish with the join underneath then lift the roulade onto a serving plate or stand. Dust with icing sugar.
Chocolate Roulade

Notes :  Don’t worry if the roulade cracks - that is quite normal and all part of its charm! I call this guilt free dessert, as there is absolutely no butter or flour :D

                                                               ♥ Thank You ♥

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