Ultimate X-mas roulade
So Christmas time is nearly here as the surrounding lit streets and shops are telling us and I feel I am a little behind with my preparations.
First thing I always do is that I go mad bying my 3 favourite food magazines.
and Good Food.
Then I can't wait to read them in bed every night and dream of a big festive x-mas trying out all the nice recipes.
I managed to try couple already for my birthday party in November.
Everybody loved the dessert - Chocolate roulade with chestnut cream filling.
Very simple but so effective.
This recipe is from 'Delicious' magazine(December 05)
175g plain chocolate (buttons if possible)
6 large eggs
175g golden caster sugar
200 ml double cream
4 tbsp sweetened chestnut puree
(optional but delicious!-good splash of Cointreau)
100 g dark chocolate
100g icing sugar
Melt the chocolate and butter together. Dissolve the icing sugar in the water in a saucepan and bring to the boil. Straightaway add melted chocolate and boil again quickly. Take off quickly and whisk until it is beautifully smooth. Set aside to cool a little, so that it sets quicker when we pour it onto the cake. Otherwise, it will just drip down.
10 fresh holly leaves
6 chocolate coated almonds(or caramelized)
Preheat the oven to 180 degrees.(fan 160).
Get ready a Swiss roll tin(non-stick preferably, or grease another one) and put a sheet of baking paper and smoooth out to the edges as you are going to fill it with the cake mixture.
Melt chocolate in a pan over a simmering water(bowl should not touch the water). Or melt in a microwave on medium power checking every 20 seconds for 2-3 minutes.
In a large bowl - whisk sugar, egg yolks until pale and creamy. Whisk in the melted chocolate(once cooled down a little).
In a separate bowl, whisk egg whites to soft peaks. Stir a little into the chocolate mixture to loosen it up a little, then fold in the rest. Fold until just combined..
Pour into the lined tin and bake for 20-30 min. until spongy to touch.
Prepare a sheet of baking paper on the work surface and dust heavily with icing sugar. Once you cooled the roulade, turn it out onto the paper. You can now peel off the baking paper from the roulade, cover with a clean sheet and a damp tea-towel. This will help to roll the roulade.
Once the roulade is cool, take off the tea-towel, turn it upside-down to have the harder side on the outside and spread the cream on the inside. Roll gently, not to break the it anywhere.
And finally, the chocolate icing on top!