Sunday, 7 April 2013

Great British Bake Off Challenge: Chocolate Roulade

I made this a while ago, and the photos have been patiently waiting until I could be bothered to type it up! 

When my whole family got together just after Christmas (I told you this was old!), Mum knew I would happily make the dessert. A quick look down the list of Great British Bake Off technical challenges, and one definitely popped out at me...a decadent chocolate roulade. Now way back when I was doing my GCSEs, in Food Tech, we had to design a cake. I made lemon swiss roll with a variety of flavourings. I spent weeks trying out different flavourings, sizes, toppings and ingredients, and so I like to think of myself as a bit of a dab hand at rolled up cake! Whether its because of this past practise, or just because this cake was really easy, this came together beautifully, and left the whole family in a state of chocolately bliss! 

6oz good quality dark chocolate
6 free range eggs
6oz castor sugar
2 tbsp cocoa powder
300ml double cream (this is how much Mary Berry's recipe asked for, but we used a lot less, maybe only 180ml or so)
Icing sugar, to dust

Method, with photos:
Preheat the oven to 180C/160C fan/Gas mark 4.
Line a 13x9 inch tin with greaseproof paper.

You start by melting the chocolate, then separate the eggs, with all 6 yolks in one large bowl, and all six whites in another. Whisk the egg whites until stiff (not dry, you should be able to hold them upside down without it falling out). Add the sugar to the egg yolks and whist until the mixture leaves a ribbony trail when the whisk is lifted.

Stir the melted chocolate into the egg yolks. 

Fold the egg whites into the egg/chocolate mixture. Do 2 tbsp first to loosen the mixture, then add the rest and fold in gently. Try to keep as much air in as possible. Sift in cocoa powder and gently mix in. 

Pour into a tin, and level by tilting the tin and gently encouraging with a spoon. Try not to squash out more air than you can help. Bake for 20-25 mins until risen and the top feels firm and slightly crisp. 

Once its out, leave it to cool completely in the tin. While its cooling, whip your cream. If you have a crazy father like mine who is convinced he can't eat cream, make some buttercream for his section. That does make it horrendously sickly, but my Dad has the sweetest tooth known to man! 

Once the roulade is cooked, get a large bit of greaseproof paper, sprinkle it with icing sugar and turn the roulade onto it, with a long edge nearest you. Peel off the paper that it was cooked with. Spread it with the cream, leaving a border along each long edge. Make a cut, about 1cm in from the edge, along the edge closest to you, halfway down through the sponge. Starting from this edge, roll it up. Be quite firm, and use the paper to help if you want. It doesn't matter if it cracks. 

Put it onto a serving dish and serve! It was DELICIOUS. It doesn't need anything with it, and you'll feel sick after even a small piece, but it'll be in that very satisfied, I still want to eat more kind of way. 

Next time you have a need for a fancy pudding, make this. You won't regret it! Just make sure there aren't too many people coming over. You'll definitely want leftovers. 

Original recipe is here, on  the Great British Bake Off section of BBC food

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