Thursday, 29 December 2011

Chocolate Roulade

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The week leading up to Christmas we had a Christmas meal with my husband's family as we were all off doing our own thing on Christmas day. So I made this chocolate roulade for pudding as a couple of my family members are wheat intolerant. I saw this chocolate roulade being made on The Great British Bake Off and even though it looked delicious I was slightly put off by seeing how they all struggled with making it. I am happy to report that it came out much better than expected and as long as you stick to the recipe you shouldn't have any problems. If you ignore the cream in the middle this roulade is pretty healthy for cake standards, no flour or butter and is still super rich so it doesn't leave you feeling cheated in the slightest!

Recipe from Mary Berry
You will need-
  • 175g plain chocolate broken into pieces
  • 175g caster sugar
  • 6 eggs separated
  • 2 tbsp cocoa, sieved
  • 300ml double cream (heavy cream)
  • Icing sugar

Preheat your oven to 180C then begin by lightly greasing a 33 x 23 cm swiss roll tin and line it with greaseproof paper. Make sure you push the paper into the corners.

Melt the chocolate in a glass bowl over a pan of simmering water and then leave it to cool slightly.

In a large bowl add the sugar and egg yolks and whisk with an electric hand whisk until it goes light and creamy. Next add the cooled chocolate and stir until everything is blended.

In a separate large bowl whisk your egg whites until they are stiff but not dry then fold in a large spoonful of the egg white into the chocolate mixture. Now stir in the rest of the egg whites folding carefully so as not to knock too much air out of the mixture. Finally add the cocoa and mix in gently.

Pour the mixture into your tin and bake for around 20 minutes or until its firm to the touch.
Remove the cake from the oven but leave it in the tin. Mary suggests that you place a cooling rack over the cake and then lay a damp tea towel over it. This will stop the cake from drying out whilst it cools. Leave it like this for a few hours or overnight but be sure to re-dampen the tea towel if it dries out. The cake will also sink slightly during this time.


When the cake is cooled whip the cream till it just starts to hold its shape. Next dust a large piece of greaseproof paper with icing sugar and then turn the cake out onto it so its face down. Remove the greaseproof paper from the underside and spread the cream out over the whole surface.
Start at a short ends roll the roulade up starting tightly at first use the greaseproof paper that the roulade is laying on the help you. The roulade will crack in places but don't worry Mary assures its part of the charm!

Sprinkle with some more icing sugar if needed then serve with fresh fruit.
Enjoy

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