Christmas Chocolate Roulade

Hey Lovelies So this year I
agreed not only to make mince pies, but to make some form of
pudding for Christmas Day as we’re at Tom’s parents I settled on
the idea of a chocolate roulade as I love them and I’m pretty sure
most people love chocolate & cream too! I shall be using
the recipe below which is a Mary Berry classic! If you want to
attempt this, check the recipe below. I’ll pop up some pictures to
let you guys see how mine turns out! (There may be a practice run!)
Natalie xxxx

Preparation
method

  1. Preheat the oven to 180C/160
    Fan/Gas 4. 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.
  2. Melt
    the chocolate in a bowl set over a pan of barely simmering water.
    (Do not let the base of the bowl touch the water.)
  3. Place the egg whites in a large bowl and whisk until
    stiff but not dry. If you turn the bowl upside down, the whites
    should be stiff enough not to fall out.
  4. Put
    the egg yolks in a separate bowl with the sugar and whisk using the
    same whisk (no need to wash it) 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. Pour in the cooled chocolate and
    gently fold together until well combined
  5. Gently stir two large spoonfuls of the egg whites into
    the chocolate mixture to loosen the mix, then fold in the remaining
    egg whites using a large metal spoon (you don’t want to squash out
    the air you have just beaten in). Sift the cocoa 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 level
  6. Bake in the
    preheated oven for about 20-25 minutes until risen and the top
    feels firm and slightly crisp. Remove from the oven, leave in the
    tin (expect the roulade to fall and crack a little) and set aside
    until cold.
  7. Whip the cream until
    it just holds its shape. 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. Spread the roulade with the whipped
    cream, leaving a border of about 2cm/¾in 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.
    This will help to start the rolling up. 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. Don’t worry if
    the roulade cracks – that is quite normal and all part of its
    charm.
  8. Finish with the join underneath then
    lift the roulade onto a serving plate or board using a large wide
    spatula or two fish slices. Dust with icing sugar.
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