Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
For
the Roulade
4 free-range
eggs
175g
/ 6oz caster sugar
50g /
2oz cocoa powder
3 free-range
egg whites
icing
sugar for dusting
50g /
2oz plain chocolate, melted
For
the Chocolate Filling
50g
/ 2oz golden syrup
25g
/ 1oz butter or margarine
75ml
/ 5tbsp double cream
200g
/ 7oz plain chocolate, grated
60ml
/ 4tbsp rum
300ml
/ 1 pint double cream, whipped
1. Pre-heat the oven to 190°C/175°F/Gas Mark 5. Line
a 13 x 9 inch swiss-roll tin with silicone non-stick paper.
2. Separate two of the eggs and put the whites on one side with
the three separate egg whites. Whisk two whole eggs and two yolks
in a large bowl with the caster sugar, over a pan of simmering
water until the mixture becomes thick and creamy.
3.
Remove the bowl from the pan, and allow to cool. Using
a large metal spoon, fold in the cocoa powder.
4. Whisk the five egg whites in a clean bowl until stiff. Fold
into the chocolate mixture, making sure no traces of egg white
can be seen.
5. Pour the roulade mixture into the prepared tin. Spread evenly
over the base, cook in the pre-heated oven for 20-25 minutes.
6.
Meanwhile make the chocolate filling. In a heavy based
saucepan, simmer the golden syrup, butter/margarine and
75ml / 5tbsp double cream. Cool for 2 minutes, stirring
continuously.
7. Remove the pan from the heat and stir in the grated chocolate,
beat with a wooden spoon until smooth and shiny. Allow to cool
for 5 minutes before adding the rum. Chill the chocolate sauce
for 30 minutes in the fridge.
8. Spread a damp tea towel on a work top, and lay a sheet of silicone
paper on top of the towel. Sprinkle the paper with icing sugar.
Turn the cooked roulade out onto the silicone paper. Remove tin,
then sprinkle the lining paper with cold water.
Carefully peel off the silicone paper, then trim off any ragged
edges with a sharp knife.
9. Make a groove 1.5cm / 1 inch from one of the narrow ends to
help when rolling the sponge. Starting from the bottom groove,
roll up the roulade with the baking paper inside. Put the rolled
up roulade on a wire cooling rack for 5 minutes.
10. Unroll the roulade and spread the chilled chocolate sauce over
the surface of the roulade to within 1.5cm / ½ inch of the
edge. Spread 300ml / ½ pint whipped double cream over the
chocolate sauce. Carefully re-roll the roulade, discarding the
lining paper. Place the roulade on a serving plate and dredge with
sieved icing sugar and decorate with drizzled chocolate.
Chill before
serving.
This
super-rich dessert roulade should probably carry a government
health warning!
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