Friday, 7 June 2013

CHOCOLATE & STRAWBERRY ROULADE

The summer is finally here and we can enjoy some sunshine and vitamin D!
If you are heading to a BBQ with friends and are looking for a nice dessert idea, have a go at making this chocolate roulade. Strawberries are in season at the moment and are at their sweetest so you've got to make the most of them while they're around. 

This cake is a great easy entertaining option as it can be prepared ahead of time and all portioned up before you head off. It's hard to find someone who doesn't love chocolate and strawberries together so I think you're onto a winner here!


INGREDIENTS
175g dark chocolate
175g castor sugar
6 eggs (separated)
2 tbsp cocoa powder, plus extra for dusting

Filling
300ml double cream, whipped
250g strawberries, plus extra for serving
zest of 1 orange
seeds of 1 vanilla pod

Serves 8 - 10

METHOD
Preheat oven to 180C fan.

Grease and line a 23 x 33 cm swiss roll tin with parchment paper. 

Melt the chocolate in a heatproof bowl over a pot of gently simmering water. Once the chocolate has melted, remove from the heat and set aside to cool slightly.

Meanwhile, place the egg yolks and sugar in a large bowl and whisk with an electric mixer until pale and mousse like.

Add the cooled, melted chocolate and stir well to combine.

Whisk the egg whites in a large, clean bowl until stiff but not dry. Spoon half the egg whites into the chocolate mixture and stir in gently. Fold in the remaining egg whites and the sieved cocoa powder.

Dust the lined swiss roll tin lightly with cocoa powder and gently pour the mixture into the tin. Level with a spatula.

Bake in a preheated oven at 180C fan for 16-17 minutes. 

Remove from the oven and leave to cool for a few minutes in the tin.

Gently peel back the parchment paper and cover with a clean, damp tea towel.

Now to making the filling and rolling the roulade:
In a bowl, combine the whipped cream, orange zest and vanilla seeds* and stir well to combine. 

Once the roulade has cooled, dust a sheet of greaseproof paper with cocoa powder to prevent sticking. Gently remove the roulade from the tin by inverting it onto the dusted greaseproof paper. 

Spread the filling evenly over the cake, leaving a 2cm margin all around. Quarter the strawberries and scatter over the filling. 

To begin rolling, get yourself set up by rotating the greaseproof paper so that you have the long side of the roulade facing you. Nudge the roulade closer to you before you start.

Begin to roll the roulade like a swiss roll, lifting the the greaseproof paper and using it as help. Roll quite tightly to begin with. Don't worry if it cracks, this happens to even the best roulade rollers. The cocoa powder you dusted on the paper will help disguise the cracks.

Cut into even size slices and serve with some fresh strawberries and ice cream. 


*To de-seed a vanilla pod, slit the vanilla pod down the middle and scrape out the seeds with a knife.








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