As it is christmas time, I thought that I would re-blog about our Chocolate Roulade recipe that is perfect as a Chocolate Yule Log recipe too.
Dont forget that if you are using the recipe for a Yule Log, either fill with a liqueur or chocolate cream, cover in chocolate ganache, mark with a fork, stick on fake robin, and enjoy!
And it is Gluten Free too.
Having missed out on my post for Chocolate Week due to feeling unwell and then having a busy couple of weeks at work, I decided to make my mum’s chocolate roulade recipe as a pudding after my Coq au Vin dish last weekend.
My first ever post, 2 months ago, was my mum’s Meringue Roulade recipe and it has been a very popular post since then. This is a delicious alternative that was just as fun to make, especially as it was filled with fresh raspberries straight from the garden so late on in October. I cant remember the first time I had it, so as usual I asked my mum where it came from…
My children don’t like Christmas cake so I used to make a chocolate Yule-log. When I was diagnosed with Coeliac disease I had to find an alternative recipe that didn’t have flour in it. This chocolate roulade recipe was just the idea, but it makes a wonderful gooey pudding too, as you can see from the recipe. If using the recipe for a Yule-log, either fill with a liqueur or chocolate cream, cover in chocolate ganache, mark with a fork, stick on fake robin, and enjoy.
This is a chocolate mousse mixture, baked like a soft meringue and rolled up with cream. Prepare in advance by baking the roulade the day before. Then fill and roll up several hours before serving.
Serves 8
Ingredients:
6ozs Plain Chocolate
5 Large Eggs
6ozs Caster Sugar
2 Tablespoons Hot Water (see recipe)
A little Icing Sugar
Cream and fruit for filling
Swiss roll tin approx. 13½” x 9″ brushed with oil, lined with non-stick paper cut to fit width of tin but long enough to overlap the two ends. Lightly Oil Paper
Oven 180ºC, 350ºF, 160ºC Fan Oven, Gas Mark 4
1 Break chocolate into a bowl over a saucepan of hot water – leave until soft.
2 Separate eggs; put yolks into a large bowl, add sugar & using a whisk beat until pale in colour and thickened.
3 When chocolate has melted remove from heat & stir in 2tbls of hot water from the pan beneath, leave to cool a little.
4 Using a slow whisk incorporate the chocolate into the egg mixture.
5 In a clean bowl, whisk egg whites until stiff. Using a large spoon mix 1 spoonful into the chocolate mixture to loosen it.
6 Then carefully, gently & evenly fold in the rest of the egg whites.
7 Pour mixture into the tin & spread evenly, paying particular attention to the corners.
8 Bake in the centre of oven for 15 – 20 mins, should be firm to touch.
9 Remove from heat and while hot cover, first with a sheet of greaseproof paper and then a tea-towel and leave undisturbed until quite cold
10 Turn out onto a sheet of greaseproof paper that has been dusted with icing sugar. Peel away the baking paper, whip cream and spread over, sprinkle with desired fruit.
11 Roll up using the sugared paper to help, it may crack but push it together and sprinkle with more icing sugar. Chill for several hours before serving.
Enjoy!
I know it is a bit early for Chocolate Week but this has to be one of the easiest and most delicious desserts that exists. Everyone has heard of it for starters but this wonderful version came from my great-grandmother. As ever, I always ask my mum what the story behind each family favourite is and this is what she told me…
“My Grandma used to make this for my birthday in the 1950’s when chocolate was scarce. It was a once a year treat. I still make it when friends come for a meal as it is quite simple and can be made well in advance. Delia Smith calls it a recipe of the Sixties but it was being used well before then. It is very rich and needs to be served only in small quantities, either on its own, with raspberries or similar fruit and a small amount of cream.”
Ingredients:
7ozs (200g) Dark Chocolate (at least 70% cocoa solids)
4 fluid ozs (120ml) Warm Water
3 Large Eggs, separated
1½ozs (40g) Caster Sugar (I use unrefined)
1 Break the chocolate into pieces into a large heat-proof bowl, add the warm water and set over a saucepan of simmering water, making sure the bowl doesn’t touch the water and allow the chocolate to melt slowly.
2 When it is melted remove from the heat and stir until smooth.
3 Let it cool for 3-4 minutes, giving it an occasional stir before adding the egg yolks and then giving it another good stir. Put to one side.
4 In a very clean bowl, whisk the egg whites to soft peaks then whisk in the sugar a little at a time until the whites are stiff and glossy.
5 Fold a little of the egg white mixture into the chocolate, just to loosen it then carefully cut and fold in the rest of the egg whites. It needs gentle handling otherwise the mousse won’t be light.
6 Divide the mixture into your chosen dishes cover with clingfilm and chill for at least 2-3 hours or even overnight for the next day.
To serve it I use very old custard cups but ramekins, glasses or a large glass dish would be suitable.
NB It uses uncooked egg which may cause a risk to children, pregnant women and the elderly, but no-one in my family has ever suffered any reaction from eating this delicious pud.
Having made a delicious gluten free Victoria Sponge, my partner, being the master baker in the house, decided to have a go at making a chocolate version, as a surprise for me on the first day of my new job.
The only change to the original recipe is the inclusion of 1 tbsp cocoa powder to the sponge mixture and 1/2 tbsp of cocoa powder to double the amount of buttercream, as this is spread over the top as well as being used as the filling.
All I can say is, that it tastes as great as it looks!
Anyone For Seconds? 