FRESH CREAM CHOCOLATE ROULADE

This dessert is simple to prepare yet impressive enough for dinner parties.


Ingredients:

3 eggs, size 3

65g/ 2 ½ oz caster sugar

50g/ 2 oz Homepride self-raising flour

15g/ ½ oz cocoa powder

Filling
50g/ 2 oz plain chocolate, grated

150ml/ 5 fl oz whipping cream, whipped

Icing sugar for dusting

Whipped double cream and chocolate shapes to decorate


Procedure:

1. Preheat oven to 200 °C/ 400 °F/Gas Mark 6.
   
2. Grease and line a 28cm x 18cm (11-inch x 7-inch) Swiss roll tin with grease proof paper.
   
3. Whisk together the eggs and sugar until they are light and creamy, and the whisk leave a line when lifted out.
   
4. Sieve in the flour and cocoa and carefully fold in with a metal spoon.
   
5. Spread the mixture into the prepared thin and bake immediately for about 10 minutes until the sponge springs back when lightly pressed.
   
6. Cover with a sheet of greaseproof paper and a damp tea towel and leave until completely cold.
   
7. Meanwhile prepare the filling by gently heating together the sugar and water until the sugar has dissolved. Bring to the boil, remove from the heat and stir in the grated chocolate until melted.
   
8. Turn the cooled roulade out onto a piece of greaseproof paper which has been dusted with icing sugar.
   
9. Remove the lining and cut a 0.5 cm ( ¼ – inch) strip from each end of the long lengths of the sponge.
   
10. Spread with the hot chocolate sauce to within 0.5 cm ( ¼ - inch) of the edge and allow the sauce to soak in slightly. Cover with a rectangle of greaseproof paper and carefully roll up the roulade. Allow the chocolate sauce to cool completely.
    
11. When the chocolate filling is quite cold, gently unroll the sponge and remove the greaseproof paper. Spread the whipped cream on top of the chocolate to within 0.5cm ( ¼ - inch) of the edge, and re-roll the roulade.
    
12. Dust with more icing sugar if required. Pipe cream around edges and place chocolate shapes between rosettes.

Cook’s Notes:

Time: Preparation takes 35 minutes, baking takes 10 minutes.

Serving Ideas: Fold chopped pears which have been soaked in Kirsch, into the whipped cream filling.

JAM SWISS ROLL

Excellent served with afternoon tea or as a dessert with cream.


Ingredients:

65g/ 2 ½ oz Homepride self-raising flour

3 eggs, size 3

65g/ 2 ½ oz caster sugar

Extra caster sugar for dredging (sieved)

45ml/ 3 tbsps jam, warmed

Strawberries to decorate


Procedures:

1. Preheat oven to 200 °C/ 400 °F/ gas mark 6.


2. Grease and line a 28 cm x 18 cm (11-inch x 7-inch) Swiss roll tin with greaseproof paper.


3. Whisk together the eggs and sugar until they are light and creamy, and the whisk leaves a line when it is lifted out.


4. Carefully fold in the flour with a metal spoon.


5. Turn the mixture into the prepared tin and bake immediately for about 10 minutes until the cake springs back when lightly pressed.


6. Turn out onto a piece of greaseproof paper which has been dredged with caster sugar.


7. Cut a 0.5 cm ( ¼ - inch ) strip from each of the long lengths of the Swiss roll. Spread with the warmed jam to within 0.5 cm ( ¼ - inch) of the edge and roll up quickly, keeping it wrapped in greaseproof paper. Allow to cool.


8. When cool, dredge with a little more caster sugar and decorate with fresh strawberries before serving.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes 10 minutes.

Cook’s Tips: Wet the blade of a palette knife in order to spread the mixture more easily and evenly in the baking tray prior to baking.

Serving Ideas: Having trimmed the long edges of the Swiss roll, sprinkle sponge with a little lemon juice, roll up and allow to cool. When cold carefully unroll and fill with lemon curd and whipped cream, then re-roll.