Chocolate ginger roulade recipe
information
Calories per serving 120.
ingredients
150 g ml (5 fl oz) skimmed milk
25 g (1 oz) cornflour
25 g (1 oz) cocoa powder
50 g (1 3/4 oz) caster sugar
3 eggs, separated
150 g ml (5 fl oz) low fat plain fromage frais
25 g (1 oz) stem ginger, chopped finely
1 sachet low fat hot chocolate drink (e.g. High Lights
1 tablespoon boiling water
1 teaspoon icing sugar, for dusting
25 g (1 oz) cornflour
25 g (1 oz) cocoa powder
50 g (1 3/4 oz) caster sugar
3 eggs, separated
150 g ml (5 fl oz) low fat plain fromage frais
25 g (1 oz) stem ginger, chopped finely
1 sachet low fat hot chocolate drink (e.g. High Lights
1 tablespoon boiling water
1 teaspoon icing sugar, for dusting
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a 19 cm x 28 cm (7 1/2 inch x 11 inch) Swiss roll tin with non stick baking parchment.
3. In a medium saucepan, whisk together the milk, cornflour cocoa powder and caster sugar
4. Gently heat the mixture, stirring constantly, until you have a very thick sauce.
5. Remove the pan from the heat and transfer the sauce to a mixing bowl.
6. Beat the egg yolks into the chocolate mixture.
7. Using electric beaters, whisk the egg whites into soft peaks and then fold them into the mixture with a metal spoon.
8. Transfer the mixture to the lined Swiss roll tin - shake the tin gently to spread it out evenly - and bake in the oven for 12 minutes.
9. Turn out the sponge on to a clean sheet of non stick baking parchment. Peel away the lining paper Using the clean sheet as a guide, carefully roll up the roulade. Allow it to cool for 1 hour
10. In a bowl, mix the fromage frais with the ginger.
11. Mix the low fat hot chocolate drink with the boiling water to make a thick paste and fold this into the fromage frais and ginger mixture.
12. Carefully unroll the cooled roulade, and spread the chocolate and ginger filling over it.
13. Re-roll the roulade and then place it on a serving plate. Dust the top with icing sugar
2. Line a 19 cm x 28 cm (7 1/2 inch x 11 inch) Swiss roll tin with non stick baking parchment.
3. In a medium saucepan, whisk together the milk, cornflour cocoa powder and caster sugar
4. Gently heat the mixture, stirring constantly, until you have a very thick sauce.
5. Remove the pan from the heat and transfer the sauce to a mixing bowl.
6. Beat the egg yolks into the chocolate mixture.
7. Using electric beaters, whisk the egg whites into soft peaks and then fold them into the mixture with a metal spoon.
8. Transfer the mixture to the lined Swiss roll tin - shake the tin gently to spread it out evenly - and bake in the oven for 12 minutes.
9. Turn out the sponge on to a clean sheet of non stick baking parchment. Peel away the lining paper Using the clean sheet as a guide, carefully roll up the roulade. Allow it to cool for 1 hour
10. In a bowl, mix the fromage frais with the ginger.
11. Mix the low fat hot chocolate drink with the boiling water to make a thick paste and fold this into the fromage frais and ginger mixture.
12. Carefully unroll the cooled roulade, and spread the chocolate and ginger filling over it.
13. Re-roll the roulade and then place it on a serving plate. Dust the top with icing sugar
serving amount
makes 8 slices.
rate this recipe
7.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
