Choco­late roulade with chest­nut cream

Friday - - Good Food -

Prep time: 15 mins Bak­ing time: 15 mins Serves 8 150g dark choco­late, bro­ken into pieces 5 eggs, sep­a­rated 175g caster su­gar 1 tbsp chest­nut purée 300ml dou­ble cream, lightly whipped ic­ing su­gar, for dust­ing

1 Pre­heat the oven to 180°C. Line a 30 x 20cm Swiss roll tin with greased bak­ing pa­per.

2 Melt the choco­late in a bowl placed over a pan of sim­mer­ing wa­ter, mak­ing sure the bowl doesn’t touch the wa­ter. Leave to cool.

3 Whisk the egg yolks with the su­gar then fold in the melted choco­late.

4 In a sep­a­rate bowl, whisk the egg whites un­til soft peaks form. Care­fully fold the egg whites into the choco­late.

5 Spread the mix­ture in the tin and bake for about 15 min­utes, un­til just cooked and springy. (Make sure you don’t over­cook or it will break when it is rolled up.) Leave to cool.

6 To make the fill­ing, mix to­gether the chest­nut purée and cream.

7 To as­sem­ble, lay grease­proof pa­per on a work sur­face and dust with ic­ing su­gar. Turn the roulade out on to the pa­per and gen­tly peel off the lin­ing pa­per.

8 Spread the fill­ing evenly over the roulade. With the help of the grease­proof pa­per, roll the sponge away from you. Trim the ends for a neat fin­ish, but don’t worry if the roulade cracks a lit­tle. Dust with ic­ing su­gar and chill un­til ready to serve. If you like a richer roulade, make ex­tra chest­nut cream and spread it over the rolled roulade.

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