Chocolate Roulade!

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

Filling

355ml/1 ½ cups double (heavy) cream
½ tsp vanilla extract
1/3 cup sugar
Whisk these together an a bowl.Set aside.

Topping

Lots of dark chocolate( and some Dairymilk chocolate) melted with butter on double boiler.

Instructions

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.