175 g (6 oz) plain chocolate
5 eggs, separated
175 g (6 oz) sugar
45 ml (3 tbsp) hot water
icing sugar, sieved
5 eggs, separated
175 g (6 oz) sugar
45 ml (3 tbsp) hot water
icing sugar, sieved
for the filling
450 ml (3/4 pt) double cream
50 g (2 oz) icing sugar, sieved
25 g (1 oz) unsweetened cocoa powder
10 ml (2 tsp) instant coffee
2.5 ml (1/2 tsp) vanilla extract
50 g (2 oz) icing sugar, sieved
25 g (1 oz) unsweetened cocoa powder
10 ml (2 tsp) instant coffee
2.5 ml (1/2 tsp) vanilla extract
for the decoration
whipped cream
crystallized violets
angelica leaves
crystallized violets
angelica leaves
method
1. Melt the chocolate in a bowl over a pan of hot water.
2. Put egg yolks into a large bowl. Add the sugar and beat well until pale and fluffy.
3. Add the hot water to the chocolate and stir until smooth. Whisk into the egg mixture.
4. Whisk the egg whites until stiff. Lightly fold into the chocolate mixture. Pour into a greased and lined 39 x 24 cm (15 1/2 x 9 1/2 in) Swiss roll pan. Cook in the oven at 180°C (350°F) Gas 4 for 15 - 20 minutes, until firm.
5. Remove from the oven. Cover with a sheet of greaseproof or waxed paper and a damp tea-towel. Leave until completely cold.
6. To make the filling put all the ingredients into a bowl. Whisk until thick. Chill.
7. Turn roulade on to a sheet of greaseproof paper dusted with icing sugar. Peel away lining paper.
8. Spread the filling over the cake to within 2.5 cm (1 in) of the edge. Roll up like a Swiss roll, using the greaseproof paper to help.
9. Put seam side down on a serving plate and chill for an hour before serving.
10. To serve, dredge the roulade with icing sugar. Pipe whipped cream down the centre and decorate with crystallized violets and angelica leaves.
2. Put egg yolks into a large bowl. Add the sugar and beat well until pale and fluffy.
3. Add the hot water to the chocolate and stir until smooth. Whisk into the egg mixture.
4. Whisk the egg whites until stiff. Lightly fold into the chocolate mixture. Pour into a greased and lined 39 x 24 cm (15 1/2 x 9 1/2 in) Swiss roll pan. Cook in the oven at 180°C (350°F) Gas 4 for 15 - 20 minutes, until firm.
5. Remove from the oven. Cover with a sheet of greaseproof or waxed paper and a damp tea-towel. Leave until completely cold.
6. To make the filling put all the ingredients into a bowl. Whisk until thick. Chill.
7. Turn roulade on to a sheet of greaseproof paper dusted with icing sugar. Peel away lining paper.
8. Spread the filling over the cake to within 2.5 cm (1 in) of the edge. Roll up like a Swiss roll, using the greaseproof paper to help.
9. Put seam side down on a serving plate and chill for an hour before serving.
10. To serve, dredge the roulade with icing sugar. Pipe whipped cream down the centre and decorate with crystallized violets and angelica leaves.
rate this recipe
|
0 comments |
also in this category
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.
