Very Best Chocolate Roulade
A community recipe by chocolate nemesisNot tested or verified by Nigella.com
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Per-heat the oven to 180°C. Grease and line a 33-x23cm Swiss roll tin with greased non-stick baking paper. Melt the chocolate slowly in a bowl over a large pan of simmering water, and then cool slightly. Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended. In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture. Turn into the prepared tin and gently level the surface. Bake in the pre-heated oven for about 25 minutes until firm to the touch. Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. Place a damp tea towel on top of the rack; place the whole lot into a plastic bag and leave for several hours or overnight in a cool place. Whip the cream until it just holds its shape, and dust a large piece of greaseproof paper with icing sugar. Turn the roulade out onto the sugared paper and peel off the baking paper. 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. Dust with more icing sugar. Note: To make the filling more special, stir 2 tbsp of brandy into the whippedcream.
Per-heat the oven to 180°C. Grease and line a 33-x23cm Swiss roll tin with greased non-stick baking paper. Melt the chocolate slowly in a bowl over a large pan of simmering water, and then cool slightly. Place the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy. Add the cooled chocolate and stir until evenly blended. In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture. Turn into the prepared tin and gently level the surface. Bake in the pre-heated oven for about 25 minutes until firm to the touch. Remove the cake from the oven, leave in the tin and place a cooling rack over the top of the cake. Place a damp tea towel on top of the rack; place the whole lot into a plastic bag and leave for several hours or overnight in a cool place. Whip the cream until it just holds its shape, and dust a large piece of greaseproof paper with confectioners' sugar. Turn the roulade out onto the sugared paper and peel off the baking paper. 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. Dust with more confectioners' sugar. Note: To make the filling more special, stir 2 tbsp of brandy into the whippedcream.
Introduction
This is a delicious roulade it has a very light texture and such a dense chocolate taste as you savour its delights. Definitely another chocoholics dream come true, must be why I've baked it so often!! This recipe is from Mary Berry's Ultimate Cake Book. Enjoy!!
This is a delicious roulade it has a very light texture and such a dense chocolate taste as you savour its delights. Definitely another chocoholics dream come true, must be why I've baked it so often!! This recipe is from Mary Berry's Ultimate Cake Book. Enjoy!!
Ingredients
Serves: 0
Metric
Cups
For the Roulade
- 225 grams plain chocolate (broken into pieces)
- 225 grams caster sugar
- 8 eggs (separated)
For the Filling
- 300 millilitres double cream
- icing sugar
- 2 teaspoons brandy (optional)
For the Roulade
- 8 ounces plain chocolate (broken into pieces)
- 8 ounces superfine sugar
- 8 eggs (separated)
For the Filling
- 10½ fluid ounces heavy cream
- confectioners' sugar
- 2 teaspoons brandy (optional)
Method
Very Best Chocolate Roulade is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by gerrymongey on 9th November 2013
Show more commentsThis worked wonderfully. It's a little tricky but once you follow the recipe exactly it works out great. Looks very spectacular as well. Your guests will be well impressed. I served it with raspberries for colour and texture.