Post by SeaDragon on Dec 4, 2017 21:36:23 GMT 10
Chocolate and Hazelnut Roulade
Recipe from The Cook and The Chef (ABC TV), Wednesday, 23 May 2007: Season 2 Episode 15
Ingredients:
175 g dark chocolate, in drops or broken into small pieces
6 eggs, separated
175g sugar
(60g flour…..if you are game, like Maggie in the program, leave the flour out, the roulade might crack but it will be more delicious…..)
2 tablespoons icing sugar
2 tablespoons cocoa powder
Filling:
1 cup crème fraiche
160 g nutella
100 gms roasted hazelnuts – roasted 5 minutes at 180°C then skins rubbed off
Method:
Preheat the oven to 180°C. Place the greaseproof paper or silicone mat over the base of the Swiss roll tin.
Melt the chocolate in a microwave oven on defrost, or bain-marie. Allow to cool.
Beat the egg yolks with the sugar until the mixture is pale and frothy. Sift in flour at this stage if using it. Fold in the slightly cooled melted chocolate.
Whisk the egg whites into soft peaks and slowly fold into the chocolate mixture in 3 batches so that the egg whites do not collapse. First batch to loosen mix by hand and the next 2 batches you can use machine on low if you wish to fold.
Spread the mixture over the base of the Swiss roll tin and smooth out evenly. Bake for 15-20 minutes until the sponge is firm on top but still soft to the touch.
Whilst this is cooking, add the icing sugar and cocoa powder together and sift onto a clean tea-towel covering the same size as the swiss roll tin.
Then prepare the filling by mixing together the crème fraiche and nutella and fold in roasted hazelnuts.
Remove from the oven and turn out cake onto the tea-towel. Taking the edge of the tea-towel, fold it over to act as a ledge to stop the cake from cracking and roll it whilst still warm. Leave to cool in this position.
Carefully unroll the cake and spread the roulade filling over the sponge, leaving 2 cm at the top, and taking care not to add too much filling.
Then start to roll the sponge cake up, it is essential that the first roll is very tight (barely 2cm) in diameter to give a real “Swiss Roll” effect. Don’t worry if the sponge cracks in places; it looks better and more appetizing that way.
This is best of all at room temperature. Something in the flavour is lost if refrigerated. Server with an extra dollop of crème fraiche.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 23 May 2007: Season 2 Episode 15
Ingredients:
175 g dark chocolate, in drops or broken into small pieces
6 eggs, separated
175g sugar
(60g flour…..if you are game, like Maggie in the program, leave the flour out, the roulade might crack but it will be more delicious…..)
2 tablespoons icing sugar
2 tablespoons cocoa powder
Filling:
1 cup crème fraiche
160 g nutella
100 gms roasted hazelnuts – roasted 5 minutes at 180°C then skins rubbed off
Method:
Preheat the oven to 180°C. Place the greaseproof paper or silicone mat over the base of the Swiss roll tin.
Melt the chocolate in a microwave oven on defrost, or bain-marie. Allow to cool.
Beat the egg yolks with the sugar until the mixture is pale and frothy. Sift in flour at this stage if using it. Fold in the slightly cooled melted chocolate.
Whisk the egg whites into soft peaks and slowly fold into the chocolate mixture in 3 batches so that the egg whites do not collapse. First batch to loosen mix by hand and the next 2 batches you can use machine on low if you wish to fold.
Spread the mixture over the base of the Swiss roll tin and smooth out evenly. Bake for 15-20 minutes until the sponge is firm on top but still soft to the touch.
Whilst this is cooking, add the icing sugar and cocoa powder together and sift onto a clean tea-towel covering the same size as the swiss roll tin.
Then prepare the filling by mixing together the crème fraiche and nutella and fold in roasted hazelnuts.
Remove from the oven and turn out cake onto the tea-towel. Taking the edge of the tea-towel, fold it over to act as a ledge to stop the cake from cracking and roll it whilst still warm. Leave to cool in this position.
Carefully unroll the cake and spread the roulade filling over the sponge, leaving 2 cm at the top, and taking care not to add too much filling.
Then start to roll the sponge cake up, it is essential that the first roll is very tight (barely 2cm) in diameter to give a real “Swiss Roll” effect. Don’t worry if the sponge cracks in places; it looks better and more appetizing that way.
This is best of all at room temperature. Something in the flavour is lost if refrigerated. Server with an extra dollop of crème fraiche.