Chocolate Roulade

This is to my children what Black Forest Gateaux is to me…… a totally decadent dessert made for special occasions – This is my summer version.

It’s a two day process to make a good roulade, you can make it in one day but trust me it’s worth the extra time.

you will need

225g/8oz plain chocolate

4 eggs separated

1 tsp camp coffee

100g/40z castor sugar,

plus a little extra for sprinkling

FOR THE FILLING

300ml/1/2 pint double cream

1 punnet fresh raspberries

4 tbsp icing sugar

1-2 tbsp vanilla essence

Preheat oven to 180C/350F/gas 4

Line a 23x33cm (9″x13″) swiss roll tin with greaseproof paper

Melt 175g chocolate in a bowl over a pan of hot water

Whisk the egg yolks with the sugar until pale and thick  (5 mins)

Stir the melted chocolate and camp coffee into the egg and sugar – it will become very thick and solid.

Whisk the egg whites until stiff and using a large metal spoon fold into the chocolate mixture (I usually beat a 1/3 of the egg whites in to the chocolate – it loosens the mix and makes it easier to fold in the rest)

Spread this out on the prepared tin and bake for 15-20 mins – it should be risen and firm – be careful not to burn it!

Sprinkle a fresh piece of grease proof paper with some caster sugar and carefully turn the roulade out on to it.

Peel off the lining paper and cover the roulade with a clean warm damp tea towel and leave to cool (this is where it is best to leave it overnight)

Whip the cream in a bowl until it forms soft peaks (Reserve 5 tablespoons for the top)

Stir the icing sugar and vanilla essence in to the the cream, then mix through the raspberries.

Spread the cream over the cooled roulade and roll it up (from the short end)

Decorate with the reserved cream and chocolate curls made with the left over chocolate.

Chill until ready to serve – you should have enough for 8 – 10 people depending how much you love chocolate.

 

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