Rosemary's Chocolate Roulade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6oz Dark Chocolate
4 Tbsp’s Black Coffee
6 Eggs (separated)
4oz Castor Sugar
½ Pint of Double Cream (whipped)
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Directions: |
Directions:Line a Swiss Roll Tin (10 x 8) with Silicon Paper
Melt the chocolate and combine with the coffee in a bowl over simmering water
Whisk Egg Yolks with Sugar until thick and pale
Stir the melted chocolate with yolk mixture
Whisk the egg whites stiffly and with a metal spoon fold into the chocolate and the yolks
Pour into a lined tin and smooth into each corner
Bake at 350 degrees F (180 degrees C) Gas Mark 4 or bottom right hand over in a 4 door Aga for 15 minutes or until firm to touch
Remove from the Oven and cover with a damp Tea Towel
Leave for several hours
Cover a new piece of silicon paper with sieved icing sugar
Remove the Tea Towel from the Roulade
Grip the shortened sides of the Roulade Paper (Turn over, chocolate side down onto sugared paper)
Peel off the paper
Flavour the whipped cream with any type of liqueur
Cover the surface of the roulade with cream
Holding the silicone paper, roll the roulade lengthways onto the serving dish |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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