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.5

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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.

Tips:

Don’t overbake. Otherwise it won’t fold.

Apply the filling thickly for better taste.

xxx

 

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