CHOCOLATE ROULADE (make in the morning or the day before)
175gr chocolat meunier (or any good black chocolate)
175gr caster sugar
5 eggs
3 tablespoon BOILING water
a little icing sugar
1 pot of double cream (infuriatingly a small one is just enough, a big one is slightly too much. Maybe you like cream a lot, maybe you can eat it with another cake)
1 flat baking tray (33cmx24cm)
a little butter
Preheat oven to 150.
melt the butter in a small saucepan and use it to dab a few spots of butter on the baking tray, then line the tray with baking paper and butter the paper (Make the paper come up the sides and over the sides of the tray, so that the cake can slightly rise)
melt the chocolate in the same saucepan, placed in a bigger one half full of water, so the chocolate melts without burning.
While this goes on separate the eggs. Mix the yolks with the sugar and mix vigorously till it goes pale.
When the chocolate is melted add the boiling water (3 tablespoonfuls). Mix and immediately add to the yolks/sugar mixture.
Beat the egg whites till firm, add some to the chocolate mixture, fold in with a metal spoon, and then add the rest, carefully. Pour into the prepared baking tray.
Cook in oven for about 1/2h, check that it has set. Better undercooked than overcooked, but it has to have set.
Take out of oven, let it go cold. Turn out onto a clean tea towel. Take off the paper. It comes off easily if you brush the paper with a little water. Beat up the cream, spread it over the cake, and then roll up the cake, using the tea towel to help you. It does not matter if it cracks. Put on a dish and sprinkle a little icing sugar on top. Keep in the fridge, but take it out a little while before eating it, I think..
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5 comments:
I thought that the comments facility would be useful for leaving each other tips once we have done the recipes in questions. Tips such as: do not overlook the seemingly innocuous instruction to "beat" the cream unless you want to drown your entire cake under wet cream into a disintegrating mess like I have just done. For example.
You are going to have to be more specific here with the cream quantities. A small one is just enough, or not enough?
I just copied verbatim what my mother sent me but I think she meant 'not enough'. I used a larger pot and it was probably a bit too much, but as you know, I also failed to beat the cream properly (which looked awful but tasted fine). I would go with a larger pot and maybe not use the whole thing.
Marie, brilliant initiative. I am particularly grateful for the meatballs, which I have been wanting to do for ages. Now to find pork sausages in Pemba... Send me a log in and I'll add a few.
Wonderful idea - send me a log in - have to add Dream Pudding. Also Jakes will want to put in a curry recipe or two.
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