Squidgy Chocolate Roll recipe
information
Chocoholics will love this rich recipe, which uses cocoa powder to flavour a moist sponge, rolled and filled with fresh cream. It is an ideal dinner party dessert.
ingredients
60 ml (4 tbsp) cocoa powder
150 ml (1/4 pint) fresh milk
4 eggs, separated
100 g (4 oz) caster sugar
225 ml (8 fl oz) fresh double cream
fresh strawberries and grated chocolate, to decorate
150 ml (1/4 pint) fresh milk
4 eggs, separated
100 g (4 oz) caster sugar
225 ml (8 fl oz) fresh double cream
fresh strawberries and grated chocolate, to decorate
method
1. Grease and line a 20.5 x 30.5 cm (8 x 12 inch) Swiss roll tin. Mix the cocoa powder and milk in a small saucepan and heat gently until the cocoa powder has dissolved. Remove the pan from the heat and set aside to cool.
2. Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.
3. Whisk the egg whites until stiff, then fold into the cocoa mixture. Spread the mixture evenly into the prepared tin and bake at 180°C (350°F) mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.
4. Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.
5. Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully. Do not roll it up too tightly and do not worry if it cracks slightly. Pipe the reserved cream on top and decorate with strawberries and grated chocolate. Serve chilled.
2. Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.
3. Whisk the egg whites until stiff, then fold into the cocoa mixture. Spread the mixture evenly into the prepared tin and bake at 180°C (350°F) mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.
4. Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.
5. Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully. Do not roll it up too tightly and do not worry if it cracks slightly. Pipe the reserved cream on top and decorate with strawberries and grated chocolate. Serve chilled.
serving amount
serves 6 - 8
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
1 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.
