Step 2 Sift flour, cocoa, salt, and baking soda together in … They need a little skill in the rolling, but are otherwise really easy to make. Sit a large heatproof bowl over a pan of simmering water, add the eggs and sugar and whisk for 5-10mins or until the mixture is thick and creamy. Turn the cakes so that the short end is facing you. Grease and line a 33-x23cm Swiss roll tin with greased non-stick baking paper. Very Best Chocolate Roulade is a community recipe submitted by chocolate nemesis and has not been tested by so we are not able to answer questions regarding this recipe. Spoon cherries over. Pour over cream and smooth over. Definitely another chocoholics dream come true, must be why I've baked it so often!! Looks very spectacular as well. Step 1Heat the oven to 180°C/160°C fan/350°F/Gas 4. Carefully fold into the chocolate mixture. Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. (If you prefer you can reduce the juice in a saucepan to the required consistency). In a separate bowl, whisk the egg whites until stiff but not dry.
Enjoy!! Sift in the cocoa and flour then fold them in. Step 8Make the filling.

Step 12Place the rolls, seam-sides down on a cooling rack and chill for 15 minutes to firm up. Note: To make the filling more special, stir 2 tbsp of brandy into the whippedcream. It's a little tricky but once you follow the recipe exactly it works out great. This worked wonderfully. Step 3Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Preheat the oven to 325 degrees F (165 degrees C). My once a year birthday treat, as a none too big cake lover but a lover of chocolate (of all kinds) it is a comfort pudding of the wicked variety. Sift in the flour and cocoa powder and fold in gently with a metal spoon.

Melt the chocolate slowly in a bowl over a large pan of simmering water, and then cool slightly. Line a tray with greaseproof paper and pour in the chocolate Swiss roll mix … Step 14Melt the white chocolate in a bowl suspended over a pan of barely simmering water. Mix cherry juice and kirsch to taste and pour evenly over Swiss roll. Score a line 4cm in from one short end of each cake. This is a delicious roulade it has a very light texture and such a dense chocolate taste as you savour its delights. Built by Embark. Grease and line a 33-x23cm Swiss roll tin with greased non-stick baking paper. Step 10Take 1 sponge and, starting from the short edge closest to you (the one with the scored line), roll up the cake, stopping in the middle. Pre-heat the oven to 220° C/gas mark 7/428°F. It can be made with a shop bought swiss roll. By continuing to use our website you agree to our use of cookies. Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Copyright © 2020 Nigella Lawson, 225 grams plain chocolate (broken into pieces), 8 ounces plain chocolate (broken into pieces). Beat the butter in a bowl with a wooden spoon, until soft, then gradually beat in the icing sugar. I use chocolate buttons, crumbled flake bars, home made chocolate curls or even chocolate sprinkles. Set aside. Whip the cream until it just holds its shape, and dust a large piece of greaseproof paper with confectioners' sugar. Sprinkling Bicarbonate Of Soda Over The Carpet. I served it with raspberries for colour and texture. Add the peppermint essence and continue beating until white, soft and fluffy. Thank you {%['first-name'] %}.Your comment has been submitted. Spread with the whipped cream and roll up like a Swiss roll, starting at the long edge and using the paper to help, rolling carefully but firmly. I use chocolate buttons, crumbled flake bars, home … Add the cooled chocolate and stir until evenly blended. Step 6Divide the mixture between the 2 lined tins and level out. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Step 9Turn out the cooled cakes onto the 2 sheets of baking paper. Peel off the top layer of baking paper. Using a large metal spoon, fold the remaining egg whites through the mixture until fully combined.