Tuesday, June 22, 2010
OLD FAVOURITE: CHOCOLATE ROULADE
Sometimes perfection is not what you are after, and I certainly didn't achieve it here!! But for all the lack of achievement in the looks department, this roulade really made up for it in taste.
We have a system in my family - I do all the hard work, finding recipes that really work, playing with them, getting them just right - then my sisters take them over as their own, and lap up all the praise!!!!!! Actually it is quite fair, as I am a culinary butterfly (!) and get bored with making the same recipe again and again, I love to try new things, live on the wild side (so to speak!).
Sometimes, though, you have to go back to the old reliables, we have been making this roulade for forever, I don't even remember where the original recipe came from (think it might be Darina Allen, not sure though), and it is a firm favourite at get togethers and parties (and after parties - sister #1 always has to make extra for the next day, otherwise there would be a mutiny in her house!).
It was my baby's birthday recently (some baby, he's taller than me!) and I decided to make the roulade for him - there had been an incident a few years ago where he ate an entire roulade at his Granny's birthday party (without being sick)!!, so I know he really likes it.
I forgot to make the sponge part the day before, hence the fact that it didn't roll smoothly, but I quite like the rustic look! This is how it should look:
6 oz/ 170g dark chocolate*
6oz/171g caster sugar (I use golden)
3 tbsp hot water
1/4 pt /250ml cream
Prepare swiss roll tin (13"x9") with baking paper.
Preheat oven to 180 C
Melt the chocolate and 1tbsp water in a bowl over a pan of simmering water.
Separate the eggs.
Whisk egg whites and set aside for the moment.
Whisk the yolks and sugar together until light, pale and fluffy.
Stir 2 tbsp of hot water into the chocolate mixture.
Beat chocolate mixture into the egg yolk and sugar.
Fold the light fluffy egg white into this mixture 1/3 at a time, being as careful as possible to keep the air in.
Pour into the prepared tin, making sure the mixture goes right up to the edges.
Bake for 15 minutes, until it looks springy and cooked, skewer test wont work here, it needs to feel bouncy to the touch.
Remove from the oven, cover with a damp cloth and leave over night in the tin.
Before serving spread whipped cream and using the baking paper to help you, roll up as neatly as you can.
Sprinkle with icing sugar.
*70% is just too strong here, 50% is plenty (we often use Bournville)