Recipe Method For Double Chocolate Roulade

The chocolate roulade is a kind of Swiss Roll that is made without flour due to which it is light as a feather. The Coffee gives a little mocha flavor, which makes it quite interesting. The double chocolate roulade is a treat for chocoholics due to its dense chocolate taste and light texture. The berries and the whipped cream makes it a dinner dessert, as it can be prepared easily at the day time.

Recipe Method For Double Chocolate Roulade

Ingredients for Double Chocolate Roulade

This recipe ingredients has a serving size of 8

Eggs: 4, separated
Golden Caster Sugar: 115 g or 4 oz
Plain Chocolate: 115 g or 4 oz, melted and cooled
Instant Coffee Granules: 1 table spoon, dissolved in 2 table spoon hot water then cooled

Whipping Cream: 250 ml or 9 fl oz
White Chocolate: 140 g or 5 oz, broken into pieces
Tia Maria: 3 table spoon

Icing Sugar
Cocoa Powder
Fresh Raspberries or strawberries

Recipe Method for Double Chocolate Roulade

Step 1:
Line a 23 x 33 cm or 9 x 13 inch Swiss roll pan with nonstick baking parchment. Whisk the egg yolks and sugar in a bowl until the mixture become pale and mousse like.

Fold in the chocolate and then in coffee. Place the egg whites in a clean bowl and whisk until it become stiff but not dry. Stir a little of the egg whites into the chocolate mixture, then fold in the remainder.

Pour into the pan and bake in preheated oven t 350 F or 180 C for around 15-20 minutes or until it become firm. Cover the tin with a damp tea towel and set aside for 8 hours or overnight.

Step 2:
Meanwhile, make the filling. Heat the cream until almost boiling. Place the chocolate in a food processor and chop coarsely. With the motor running, pour the cream through the feed tube. Process until it become smooth. Stir in the Tia Maria Transfer to a bowl and cool, then chill for 8 hours or overnight.

Step 3:
To assemble the roulade, whip the chocolate cream until soft peaks form in it. Cut a sheet of waxed paper larger than the size of roulade, place it on a work surface and sift icing sugar over it.

Roll the roulade up from one short side with the help of the paper, while it is still warm. When it is cooled, turn the roulade out onto the paper gently. Peel away the lining paper. It will have a natural curl, so it will be easy to roll it up again with the cream.

Spread the chocolate cream over the roulade leaving few centimeters from border so that it does not ooze out from sides. Roll up from the short side nearest to you. 

Method For Double Chocolate Roulade

Transfer to a dish, seam-side down. Chill for 2 hours, then dust with cocoa. Serve with raspberries or strawberries and extra cream.

The Roulade is quite different dessert than cake and pie. Kids especially like it. Its not only delicious and beautiful but also nutritious. Check the values below.

Nutrition Values for Double Chocolate Roulade
Energy/Calories: 213 kJ
Cholesterol: 58 mg
Saturated Fat: 10 g
Total Fat: 17 g  
Dietary Fibre: 1.2 g
Sugars: 4.5 g
Total Carbohydrates: 8.4 g             
Sodium: 52.6 mg         
Protein: 2.8 g     

The above nutrition values are for 1 serving size (around 100 g).
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