VN:F [1.9.21_1169]
Rating: 3.0/5 (7 votes cast)

Chocolate Roulade with Strawberries

Ingredients:

Sunflower oil for greasing

175g/6oz dark chocolate, broken into pieces

6 Eggs, separated

175 g/6oz Caster sugar

Icing sugar for dusting

 

Filling:

300g punnnet of fresh strawberries with the stalks removed cut in ¼

300 ml/½ pt Double cream, whipped until thick

 

23 x 33 cm (9 x 13 inch) Swiss roll tin

Chocolate Roulade with Strawberries
Difficulty: medium
Serves: 6

Instructions:

Filling:

300g punnnet of fresh strawberries with the stalks removed cut in ¼

300 ml/½ pt Double cream, whipped until thick

 

23 x 33 cm (9 x 13 inch) Swiss roll tin

METHOD:

Lightly grease the tin with sunflower oil and line with baking parchment.

 

Put the chocolate into a small heatproof bowl over a pan of hot water and heat gently, stirring occasionally, to melt the chocolate.  Leave to cool.

 

Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy.  Add the cooled chocolate and stir to blend evenly.

 

In a separate bowl, whisk the egg whites until stiff but not dry.  Carefully fold into the chocolate mixture.

 

Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners.  Bake in a preheated oven at 180C for 20 minutes or until firm to the touch.

 

Remove from the oven.  Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out.  Leave in a cool place

 

Remove the tea towels from the sponge, and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar.  Peel the lining paper from the cake.

Spread the whipped cream evenly on top. Then sprinkle on the ¼ strawberrie

Roll up the cake from a long edge, using the sugared paper to help lift the cake and roll it forward.

 

Dust the roulade with more sifted icing sugar before serving.

Comments

comments