Sunday 21 December 2014

My December Challenge || Christmas Recipe #2

Chocolate Roulade

When I was in year 9, on our last Home Economics class before Christmas, we got to choose anything we wanted to make as long as it is christmassy.  So myself and a friend both decided to make a chocolate yule long, but my recipe was actually for a roulade.  My family enjoyed it so much that ever since I have been asked to make it many times, even for my brother's birthday! This year I am making it again and sharing it with you:)

INGREDIENTS

175g plain chocolate
175g caster sugar
 6 eggs, seperate
2 tbsp cocoa powder
300ml double cream
icing sugar to dust

EQUIPMENT

2 large bowls
large metal spoon
grease proof paper
baking tray (33cm by 23cm)
spatula
small bowl
scauepan
whisk

1. Preheat the oven to 180C/160 Fan/Gas 4. 

2. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.

3. In a bowl over a pan of nearly simmering water, melt the chocolate but do not let the base of the bowl touch the water.






4.  Crack the 6 eggs putting the yolks and whites into two separate large mixing bowls.



5.Whisk the egg whites until stiff but not untill dry so when you pull the whisk out of the whisked eggs the points stay in place.


6. Whisk the yolks of the eggs and sugar together using the same whisk (doesn't need to be washed) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted.





7.  Carefully pour the cooled melted chocolate and gently fold it into the mixture until it is well combined.





8.  Gently stir two large spoonfuls of the egg whites into the chocolate mixture, then fold in the remaining egg whites using a large metal spoon.


9.  Sift the cocoa over the top and lightly fold it in. 



10.  Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

11.  Bake in the preheated oven for about 20-25 minutes so it has risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin but expect the roulade to fall and crack a little and set aside until cold.




12.  Whip the cream in a bowl until it just holds its shape. 

13.  Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. 

14.  Spread the whipped cream onto the roulade, leaving a border of just under 3cm all the way around the edges. 

15. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up {my home economics teacher taught me that!} 

16.  Roll the cut edge over tightly to start with and use the paper to help rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is normal and all part of its look!

17.  Dust the top of the roulade with some icing sugar and you are finished!




TIP *if you want to make the roulade a couple of days before hand; before putting the whipped cream on roll up the sponge when it is cooled and wrap it up and place into freezer*




Merry Christmas and I hope you enjoy the rest of the holidays:)

Georgie
x

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