Chocolate roulade - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 6 Egg yolk(s) (free range)
- 6 Egg white(s) (free range)
- 150 g Unrefined golden icing sugar
- 50 g Cocoa powder
For the filling
- 2 tbsp Brandy
- 150 g Double cream
- 240 g Chestnut puree crème de marron
- Unrefined golden icing sugar for dusting
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1
Preheat the oven to 180ºC (160°C fan, gas mark 4). Remove from the oven and leave until cold.
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2
Whisk the egg yolks and sugar until pale and thickened but not stiff. Sift in the cocoa powder and whisk until combined
For this step you'll need:
- 6 Egg yolk(s) (free range)
- 150g Unrefined golden icing sugar for dusting
- 50g Cocoa powder
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3
With clean beaters, whisk the egg whites in a grease free bowl until softly peaking. Add a third to the egg yolk mixture and gently fold in. Carefully fold in the remaining egg whites.
For this step you'll need:
- 6 Egg white(s) (free range)
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4
Spread the mixture into a 32 x23 cm/13 x 9 inch tin lined with non stick baking paper.
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5
Bake for about 20 minutes until risen and springy to the touch. Remove from the oven and leave to cool.
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6
The cake will sink but this is normal. Beat the chestnut puree to loosen the mixture. Whip the brandy, cream and icing sugar until thick.
For this step you'll need:
- 240g Chestnut puree crème de marron
- 2 tbsp Brandy
- 150g Double cream
- 1 tbsp Unrefined golden icing sugar for dusting
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7
Turn out the sponge on to a sheet of non stick paper dusted with icing sugar. Peel away the lining paper and trim the edges then spread the chestnut purée evenly over the base, followed by the cream. With the help of the paper, roll up lengthways into a long roll. Don’t worry if it cracks – this is usual.
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8
Chill until ready to serve and just before serving dust with icing sugar.
For this step you'll need:
- Unrefined golden icing sugar for dusting