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Delicious Chocolate Roulades Recipe Video
|Dark chocolate||150 Gram|
|Fresh eggs||4 Large|
|Caster sugar||150 Gram|
|Double cream||250 Milliliter|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Fresh strawberries||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon (For greasing)|
|Rum||2 Tablespoon (Optional)|
Serving size: Complete recipe
Calories 3156 Calories from Fat 1730
% Daily Value*
Total Fat 192 g295.8%
Saturated Fat 34 g170%
Trans Fat 0.2 g
Cholesterol 857.9 mg286%
Sodium 317.2 mg13.2%
Total Carbohydrates 301 g100.5%
Dietary Fiber 11.4 g45.5%
Sugars 274.5 g
Protein 37 g73.1%
Vitamin A 21.1% Vitamin C 43%
Calcium 19.8% Iron 88.4%
*Based on a 2000 Calorie diet
1)Lightly butter a Swiss roll tin and neatly line it with greaseproof paper. Very lightly butter the grease proof paper.
2)Separate the eggs, putting the yolks into a large bowl and the whites into a very clean bowl ready for whisking. Add the sugar to the egg yolks.
3)Break the chocolate into small pieces and place in another clean bowl
4)Pre-heat the oven to 160°C (Gas Mark 3).
5)Place the bowl of chocolate over a saucepan of warm water and allow it to slowly melt (don’t allow the water to boil).
6)Meanwhile, whisk the egg yolks and caster sugar until creamy and pale in color.
7)Ensure that your whisk is clean and free from grease, then whisk the egg whites until they form stiff peaks.
8)When the chocolate has melted, use a wooden spoon to stir in the egg yolk mixture and mix well together. Exchange the wooden spoon for a large metal one and fold in the whisked egg whites. Mix well but gently — we want to keep as much air as possible in the mixture.
9)Pour the mixture into the prepared tin, spread out evenly and put it in the pre-heated oven. Bake for about 15–18 minutes until it is just firm to touch.
10)Remove from the oven and sprinkle over the rum, if you are using it. Cover with a clean damp cloth and leave for at least 2 hours.
11)Cut out a piece of greaseproof paper slightly larger than the baking tray and place it flat onto the work surface. Dust well with icing sugar and turn the roulade out onto the paper. Remove the tin and lining paper.
Meanwhile, lightly whisk the cream to soft peaks and, using a palette knife, spread the cream evenly over the roulade. Save a little of the cream for garnish.
12)Carefully roll up the roulade just like a Swiss roll. Don’t worry if it cracks while rolling; indeed, a few cracks make the roulade look even better when finished.
13)Dust with icing sugar. Cut the roulade intro slices and place neatly onto plates. Serve with a little extra cream and a few strawberries.