After a few days Sabbath I’m back to baking. And the first thing that I did was a Chocolate Roulade. It was the kind of roulade that makes you..” Well to hell with the camera, let’s dig in!” I did the same. And only took the pictures when one large chocolate roulade was gone….eep. And I’m not the only one guilty here. When I announced, “Guys let me take a few pics then we can roll”. The friends gazed at me with horror(Eyes like saucers-only larger)and were like,”Whaaa?” And nobody listened to me. I shook my stuff like a mad chicken and protested, but to no avail. The plate went clean.All that was left was a piece on the side. Sad story.
What You Need
- 120g egg yolks
- 35g sugar
- 35 g honey
- 160g egg whites
- 60g sugar
- All-purpose flour 5og
- Cocoa powder 15g
- Butter 20g- Melted
- Milk 35ml
- 355ml/1 ½ cups double (heavy) cream
- ½ tsp vanilla extract
- 1/3 cup sugar
- Whisk these together an a bowl.Set aside.
Lots of dark chocolate( and some Dairymilk chocolate) melted with butter on double boiler.
- Preheat oven.
- Grease and line your baking tray with parchment.
- Whisk egg yolks,honey and sugar. Heat these over a double boiler until it reaches room temperature. Remove from the boiler. Whisk till light and fluffy.
- Whisk the flour and the cocoa powder.Set aside.
- Whisk egg whites and sugar until stiff peaks form.Set aside.
- Add 1 tsp espresso powder to egg yolk mixture. Mix in.
- Add half the egg whites/sugar into the bowl with egg yolk mixture. Fold in.
- Add the flour/cocoa to the egg yolk mixture. Fold in well.
- Add the remaining egg whites/sugar into egg yolk mixture and fold in well.
- Fold in the melted butter and milk into the batter.
- Set to bake. Only bake till the batter is firm.
- Refrigerate for 5-10 min then apply Filling and the Topping.
Don’t overbake. Otherwise it won’t fold.
Apply the filling thickly for better taste.