Wednesday, June 15, 2005

Flourless Chocolate Roulade

Cake: 6 large eggs separated
5 oz fine sugar
2 oz cocoa powder
Filling: 8 oz semi sweetened chocolate
2 tablespoons water
2 large eggs separated
raspberry jam
8 fl oz heavy whipping cream, beaten until stiff

Powdered sugar to finish
Pre heat oven to 350 degrees and oil and line a cake pan 11 1/2" x 7 " and approximately 1" deep with silicone paper.

Start with the filling. Break up chocolate into a bowl and add water. Place bowl over a saucepan of barely simmering water and stir until melted. Remove from the heat and beat with a wooden spoon until smooth. Beat the two eggs yolks first on their own and then into chocolate mixture. Let cool slightly then beat egg whites until stiff and fold into the chocolate mixture. Cover the bowl and chill in the refrigerator for an hour.

While the filling is cooling, whisk the 6 egg yolks in a bowl until they start to thicken. Add the sugar and continue to whisk until mixture thickens a little more (do not allow to become too thick). Stir in the cocoa powder, beat egg whites in a separate bowl to soft peak stage and carefully cut and fold into the chocolate mixture, gently and thoroughly. Pour mixture into prepared pan and bake on center shelf for 25 minutes until springy and puffy. Remove from oven and allow to cool in cake tin; it will shrink considerably.

When the cake is cold, turn it out onto a piece of parchment paper which has been liberally dusted with powdered sugar. Peel away the lining, spread a layer of raspberry jam over the cake, following by chocolate mousse filling and then lastly whipped cream. Finally, gently roll up the cake to make a log shape. It will crack as you are doing this, which is perfectly normal and adds to the look.

Recipe courtesy of Delia Smith
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