Here is the 8th recipe!
On the fifth day of Christmas Diana Cheal gave to us:
Growing up, we never liked Christmas Pudding in our house, so we always had chocolate roulade instead. It went on for days afterwards, and we were eating for every pudding until New Year, so now we make a half one and start it on Christmas Eve.
225g plain chocolate, broken up
1 teaspoon strong instant coffee
140g caster sugar
200ml pint double cream
Decorations for the top
- Take a large roasting tray and cut a double layer of baking parchment slightly larger than the tray. Place the parchment in the tray.
- Preheat the oven to 200C/400F/GM6.
- Put the chocolate, water and coffee in a bowl and melt over a pan of boiling water.
- Separate the eggs and beat the yolks with all but 1 tablespoon of the caster sugar until pale and mousse-like. Fold into the melted chocolate.
- Whisk the whites until stiff. Wish in the rest of the caster sugar. With a large metal spoon, fold in a small amount to the chocolate mixture to loosen it. Then fold in the rest of the egg whites.
- Spread evenly on the roasting tray.
- Bake in the oven for about 15 minutes until it’s set and risen.
- Slide the roulade and parchment onto a cooling tray and cover with a damp tea towel so it doesn’t crack. Leave it to cool.
- Place a piece of greaseproof paper (slightly bigger than the roulade) onto a work surface and sieve an even amount to icing sugar on to it. Turn the roulade onto this paper, and peel away the parchment. Trim the edges of the roulade so that it’s a perfect shape.
- Whip the cream, and add a bit of icing sugar to sweeten it, and then spread evenly over the cake. Don’t put it too close to the edges – always leave a slight gap – as it does tend to ooze out.
- Turn one edge into a roll and then using the greaseproof paper from under the roulade, roll the rest of it up – as you would with a swill role. Put the roulade onto a serving dish, and dust with more icing sugar. At this point, you can then decorate it as you wish.