This delicious chocolate and blackcurrant roulade is a total taste sensation. The deep, bittersweet undertones of our dark chocolate complement the tartness of blackcurrants, resulting in a delicious and satisfying flavour combination. Here's the recipe to try yourself:
Serves: 8-10 servings
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
YOU WILL NEED
Rectangular baking tray, 9 x 13
INGREDIENTS
6-7 tbsp Blackcurrant jam
160g Dark chocolate
175g Caster sugar
2 tbsp Hot Chocolate
6 eggs, separated
150ml double cream
Icing sugar, for dusting
Extra dark chocolate to make chocolate sticks for decoration
METHOD
Melt the chocolate in a bain marie, and begin whisking the egg whites in a bowl until they form stiff peaks. In a separate bowl, whisk the egg yolks and sugar until it forms ribbons, then fold in the melted chocolate. Fold in the egg white and sieve in the hot chocolate powder. Fold well, then spoon onto a lined rectangular baking tray. Cook in a preheated oven at 180 degrees for 20 - 25 minutes, then leave to cool before flipping onto a piece of parchment dusted well with icing sugar.
Spread a nice layer of blackcurrant jam over the sponge, then whip the cream and spread out on top of the jam. Make a shallow cut along one of the short edges without cutting the whole way through. Fold that cut edge in tightly, and then begin rolling by lifting the parchment. Dust with icing sugar to serve.
Serves: 8-10 servings
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
YOU WILL NEED
Rectangular baking tray, 9 x 13
INGREDIENTS
6-7 tbsp Blackcurrant jam
160g Dark chocolate
175g Caster sugar
2 tbsp Hot Chocolate
6 eggs, separated
150ml double cream
Icing sugar, for dusting
Extra dark chocolate to make chocolate sticks for decoration
METHOD
Melt the chocolate in a bain marie, and begin whisking the egg whites in a bowl until they form stiff peaks. In a separate bowl, whisk the egg yolks and sugar until it forms ribbons, then fold in the melted chocolate. Fold in the egg white and sieve in the hot chocolate powder. Fold well, then spoon onto a lined rectangular baking tray. Cook in a preheated oven at 180 degrees for 20 - 25 minutes, then leave to cool before flipping onto a piece of parchment dusted well with icing sugar.
Spread a nice layer of blackcurrant jam over the sponge, then whip the cream and spread out on top of the jam. Make a shallow cut along one of the short edges without cutting the whole way through. Fold that cut edge in tightly, and then begin rolling by lifting the parchment. Dust with icing sugar to serve.
