FINALLY ! I SUCCESSFULLY BAKE MY FIRST ROLL !!!!
To those whoa are reading...this is not a chocolate swiss roll with vanilla whipping cream but a double chocolate roulade with whipping cream. Big difference.....
Okay. maybe not but a roulade doesn't have any flour in the recipe and it's serve chilled not hot freshed form the oven.
So in other words, this is my first time making a roulade. I've baked swiss rolls twice in the past and all of them are failures but at least this one isn't collapsing even though it's not a swiss roll...but hey, look at it !!! The roll is perfect ! "The Rolling Phase "in a swiss roll and a roulade is one of my worst enemies in baking...but when your passion towards baking takes over you...You'll be sure that the hard work is worth it !
Delicious !!!!
I got this recipe from a chocolate book recipe that i just bought a week ago. It's called "Everyday Chocolate". Can't help it ! The book is about chocolate (i'm a chocoholic, just so you know...)and you get 112 recipes at the price of RM16.90 !
LOOKS TASTY ,RIGHT ???
The recipe for the double chocolate roulade(serves 8)
Ingredients
4 eggs, separated
115g/4oz golden caster sugar
115g/4oz plain chocolate, melted and cooled
1 tsp instant coffee granules, dissolved in 2tbsp hot water, cooled
icing sugar,to decorated (optional)
cocoa powder, for dusting (optional)
fresh raspberries, to serve (optional)
For The Filling
250ml/9fl oz whipping cream
140g/5oz white chocolate, broken into pieces (optional)
Steps (warning, this recipe may take a long time to finish !)*
1) Preheat the oven for 350'F/180'C. Line a 23x33 cm/9x13 inch swiss roll pan with nonstick baking parchment.Whisk the egg yolks and sugar in a bowl until pale and mousse-like.Fold in the chocolate, then the coffee. Place the egg whites in a clean bowl (use a glass bowl because the egg can incorporate the air more easily ) whisk until stiff but not dry. Stir a little of egg white into the chocolate mix, then fold in the rest of the egg white. Pour into the pan and bake for 15-20 minutes or until firm ( Keep an eye on it for best results). Cover the tin with a damp (and clean) tea towel ( remember, you're the one who's gong to eat it !) and set aside for 8 hours* or overnight*.
2) Meanwhile, to 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 smooth. Transfer to a bowl and cool, then chill for 8 hours* or overnight* but if you're lazy like me, just use ordinary whip cream instead.
3) To assemble the roulade, whip the cream until soft peaks form. Cut a sheet of waxed paper/grease proof paper/parchment paper larger than the roulade, place on work surface and sift icing sugar/cocoa powder/processes sugar over it. Turn the roulade out onto the paper. Peel away the lining paper and spread the cream over the roulade and roll up the short side nearest to you.(To prevent the cream from drooping out, use lots of cream at the short side you want to fold first and spread a little to the rest of the area. Then, fold over (make sure it's a big fold) the area of generously load of cream, fold it as if you're folding clothes but without pressing it, make sure you use the parchment paper to help you do this process. After the first fold is down, now you can roll it like the Rolling Stones !!!!). Transfer the roulade to a dish, seam-side down. Chill for 2 hours, then dust with cocoa. Serve the raspberries ! Done !!!!!!!!!
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