"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

The Ultimate Chocolate Roulade Recipe

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This recipe for The Ultimate Chocolate Roulade, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Saad
Added: Monday, September 22, 2008



275g (10 oz) Plain chocolate
275g (10oz) Caster sugar
10 eggs, separated.
450ml (15fl oz) Double cream
Icing sugar


1. Grease and line a large roasting tin or Swiss roll tin with non-stick baking paper. Break the chocolate into small pieces into a bowl and stand the bowl over a small pan with boiling water until the chocolate melts. leave to cool slightly.
2. Measure the sugar and egg yolks into a large bowl and whisk with an electric whisk on high speed until light and creamy. Add the cooled chocolate and stir until evenly blended.
3. In a separate bowl whisk the egg whites until stiff. Carefully fold into the chocolate mixture. Pour into the prepared roasting or Swiss roll tin and smooth the surface.
4. Bake in the centre of the oven for 25 minutes,or until firm to touch.It may be slightly dipped in the centre.
5. Remove the cake from the oven, leave in tin and place a cooling rack over the top of cake.Place a damp tea towel on top of the rack and leave to cool.
6.Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with icing sugar.Turn the cake and peel off the paper.
7.Spread with cream.Roll up like a Swiss roll,Do not worry when the cake cracks - a good one should!
8.Dust with more sifted icing sugar to serve.
Serves 8-10




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