Chocolate Orange and Lime Roulade

A community recipe by triage999

Not tested or verified by Nigella.com

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Introduction

This would make a lovely summer BBQ pudding or a great centre piece at a dinner party!

Ingredients

Serves: 8

Metric Cups

For the Roulade

175 grams plain chocolate
175 grams caster sugar
5 medium eggs

For the Filling

150 grams tinned mandarins (&some for decoration)
40 grams caster sugar
1 lime (juice & rind)
284 millilitres double cream
sprinkling of icing sugar

For the Roulade

6⅙ ounces plain chocolate
6⅙ ounces superfine sugar
5 medium eggs

For the Filling

5⅓ ounces tinned mandarins (&some for decoration)
1⅖ ounces superfine sugar
1 lime (juice & rind)
10 fluid ounces heavy cream
sprinkling of confectioners' sugar

Method

Chocolate Orange and Lime Roulade is a community recipe submitted by triage999 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180?C, 350?F, gas mark 4. Line a 33cm x 23cm (13in x 9in) Swiss roll tin with baking parchment.

Break the chocolate into pieces and place in a heatproof bowl, place over a pan of hot water and stir until melted or microwave for a minute or so to save time. Cool slightly.

Separate the eggs and place the whites in one large bowl and the yolks in another with the sugar. Beat with an electric whisk until thick, pale and creamy.

Wash the beaters and whisk the egg whites until stiff. Fold the melted chocolate into the egg yolk mix, then fold in the egg whites.

Spoon into the prepared tin. Bake for 20-25 minutes until firm to touch. Leave for 5 minutes then cover with a clean damp tea towel. Cool.

Place the mandarins, sugar, rind and juice of the lime into a small saucepan. Bring to the boil and cook until reduced to a syrupy mix and leave to cool. Whip the cream until really thick.

Remove the cloth, turn roulade out onto a piece of baking parchment, sprinkled with icing sugar, peel off the lining paper. Spread roulade evenly with the cream, spoon over the orangey mix and roll up like a Swiss roll. Decorate with a few whole mandarins and mint, sprinkle with icing sugar.

Preheat oven to 180?C, 350?F, gas mark 4. Line a 33cm x 23cm (13in x 9in) Swiss roll tin with baking parchment.

Break the chocolate into pieces and place in a heatproof bowl, place over a pan of hot water and stir until melted or microwave for a minute or so to save time. Cool slightly.

Separate the eggs and place the whites in one large bowl and the yolks in another with the sugar. Beat with an electric whisk until thick, pale and creamy.

Wash the beaters and whisk the egg whites until stiff. Fold the melted chocolate into the egg yolk mix, then fold in the egg whites.

Spoon into the prepared tin. Bake for 20-25 minutes until firm to touch. Leave for 5 minutes then cover with a clean damp tea towel. Cool.

Place the mandarins, sugar, rind and juice of the lime into a small saucepan. Bring to the boil and cook until reduced to a syrupy mix and leave to cool. Whip the cream until really thick.

Remove the cloth, turn roulade out onto a piece of baking parchment, sprinkled with confectioners' sugar, peel off the lining paper. Spread roulade evenly with the cream, spoon over the orangey mix and roll up like a Swiss roll. Decorate with a few whole mandarins and mint, sprinkle with confectioners' sugar.