"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Roulade Recipe

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This recipe for Chocolate Roulade, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Otto Lockwood
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
150 gram/ 5 oz Plain Chocolate, broken into pieces
3 Tbsp water
4 eggs, separated
3/4 cup super fine sugar (or you can use granulated sugar)

For filling & decoration:

Powdered sugar for dusting
1/2 pint heavy cream, whipped
chocolate rose leaves

Directions:
Directions:
Melt the chocolate with the water in a pan. Whisk the egg yolks with 1/2 sugar until thick, then whisk in the chocolate mixture. In a separate bowl, whisk the egg whites until stiff, then whisk in the remaining sugar. Gently fold into the chocolate mixture. Turn into a greased and lined 8x12 inch Swiss roll pan (or 9x13 shallow baking sheet) and bake for 25 - 30 minutes at 350, until firm. Leave to cool 5 minutes, then cover with a clean, damp cheese cloth and place in refrigerator over night.

Remove the cloth and turn into a sheet of wax paper dusted thickly with powdered sugar. Peal off the paper. Spread 3/4 of cream evenly over the Roulade and roll-up like a Swiss roll. Pipe the remaining cream along the top and decorate with chocolate leaves.

Preparation Time:
Preparation Time:
35 min + overnight cooling
Personal Notes:
Personal Notes:
My step-cousin in England gave me this yummy recipe.

 

 

 

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