Monday, April 8, 2013

Devilish Chocolate Roulade

                              Devilish Chocolate Roulade

Ingredients :

                       Chocolate ( cut into small pieces )       175g

                       Egg yolk                                                  4 nos

                       Egg  white                                               4 nos

                       sugar                                                       115g

                      cocoa Powder for dusting      

 

For the filling 

                    Chocolate (chopped to small pieces)      225gr
                    Brandy or Rum                                      45ml
                    Egg yolks                                              2 nos
                    250gr Cream Cheese                            2 nos


Method 

1. preheat the oven to 180 C. line a baking tray with grease proof paper. melt the chocolate in a bowl over a pan of water.

2. whisk egg yolk and sugar in a bowl until it get thick then stir in the malted chocolate place the egg whites to soft peak, then fold lightly and evenly in to the egg and chocolate mixture.

3. pour in to the tray spread to the corners bake for 15-20 minutes, until well risen and firm to the touch.Dust of sheet of grease proof paper with cocoa. Turn the sponge out on to the paper, cover with a clean cloth and cool.

The Filling

 1. Melt the chocolate and brandy on a double boiler.

(cover a pan of water) remove from the heat. Beat the egg yolks to gather then beat in to the chocolate mixture. in a separate bowl , whisk the egg white to soft peak stage and fold lightly and evenly in to the filling.

2. uncover the roulade (swiss roll) remove the paper and spread the cream cheese spread the chocolate mixture over the top, then roll up carefully to enclose the filling chill before serving.

 

                                      

                                                 

 

 

 

 

       

                     

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