Finally! The Christmas holidays are in full swing! I am thoroughly enjoying my lie-ins, and, with all my new found festive energy, I thought I'd tackle a recipe that I've only done once before...and change it.
I originally got this recipe from my cooking teacher at school. It worked, yes, but it did have a few flaws to it. For one, the amount of cream it told you to whip up was absurd. It was practically impossible to roll up this cake with so much cream on the inside, and when I tried to, most of it came squirting out on either side! Being one who despises wasting food, I neatly spread it on the outside to cover up the large crack that was processing along the side due to the excess cream on the inside.
Nevertheless, though rich, it was absolutely delicious, so I have made a few tweaks to the recipe and presented to to all you out there who are less persistent but love chocolaty, creamy yumminess.
Ok, so even the second time, it didn't turn out a work of art, but hey! it tasted good, so who cares?
Warning: this recipe is not for those who are "watching their weight" or "slimming to get into that perfect party dress for Christmas, even though they'll probably put it all back on again in Christmas lunch alone". So yeah. Oh, and make sure that when you tuck into your first slice, someone is there to stop you from devouring your fifth slice, for the sake of your waistline. Don't say I didn't warn you!
170g Plain Chocolate
170g/ 3/4cups Caster Sugar
a handful Icing Sugar
300ml Double Cream
1. Pre-heat the oven to 165C(Fan)/200C(Electric)/gas mark 4.
2. Line a 9x13" tin(rough measurements so you can go a bit off but preferably not too much).
3. Break up the chocolate and put it in a small NOT TOO HEAVY bowl and then put the bowl in a saucepan half filled with water. If, when you put the bowl in the pan, the water is too close to the edge for comfort, just pour some water out.
4. Put it on a low heat and leave the chocolate to melt. Stir occasionally to prevent it from burning. Once the chocolate has melted, take the bowl out of the water and leave on a tea towel to cool.
5. Meanwhile, Separate the eggs.
6. Beat the egg yolks with the sugar until it is pale and creamy coloured.
7. Stir the cooled, melted chocolate.
8. In a separate bowl, beat up the egg whites to a soft peak.
9. Gently fold in the whites with the yolk, sugar and chocolate mixture.
10. Pour the mixture into the tin and pop in the oven for about 15 minutes or until risen and just set. You can tell this by taking it out and giving it a light jiggle back and forth. If the mixture wobbles, put it back, but if it doesn't, it's probably ready.
11. Once it's out of the oven, LEAVE IN THE TIN and cover with a sheet of baking parchment and then a damp tea towel on top. Leave it until it's cold.
12. Once cold, turn the cake onto baking parchment that has been generously dusted with baking parchment.
13. Remove about 1cm from both long edges (you can eat those parts).
14. In one bowl, whip up 200ml of the cream until stiff but still spreadable and stir in a little icing sugar to taste.
15. In another bowl, the remaining 100ml.
16. Spread the 200ml of cream on the cake and then make a slight incision about 2cm from one of the short edges.
17. Roll up the roulade, starting at the end with the incision, using the baking parchment underneath it to help. DO NOT USE YOUR HANDS! This will not work and will end up with you having more cake on your hands than on the roulade itself. Trust me, use the paper to help you.
18. Once you have rolled up the roulade, put on a plate and then spread the remaining 100ml of whipped up cream over the exterior.
19. Pop into the fridge to serve chilled.