Chocolate roll

Chocolate roll

By
From
Encyclopedia of Food and Cookery

A lovely, light-as-air chocolate roll with very little flour, which can have a rich brandy cream filling or, if you want a dessert, a filling of strawberries and cream.

Ingredients

Quantity Ingredient
75g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
60g cooking chocolate, broken up
4 eggs
170g caster sugar
1 teaspoon natural vanilla extract
2 tablespoons cold water
1/2 teaspoon bicarbonate of soda
icing sugar, sifted

Method

  1. Sift together flour, salt and baking powder. Melt chocolate gently in a heatproof bowl over hot water. Cool slightly.
  2. Beat eggs with caster sugar until very light and thick. Fold flour mixture and vanilla all at once into egg mixture. Add water and bicarbonate of soda to chocolate, stirring until smooth. Fold quickly and lightly into egg and flour mixture.
  3. Turn mixture into a greased and lined 38 × 25 × 2.5 cm Swiss roll tin, or a paper case. Bake in a preheated hot oven 200°C for about 15 minutes or until cake springs back when centre is gently pressed.
  4. Loosen edges and turn cake out onto a dish towel generously dredged with icing sugar. Peel off lining paper and trim edges of cake with a sharp knife. Roll immediately in towel, first folding hem of towel over edge of cake, and rolling towel in the cake to prevent sticking. After cake is rolled, cool on a wire rack for at least 1 hour.
  5. Before serving, carefully unroll cake and quickly spread with whipped cream sweetened with a little sugar and flavoured with vanilla or brandy, then sprinkle with sliced strawberries if you wish. Re-roll cake, using dish towel to help, and dust with more icing sugar. The cake can be decorated with rosettes of whipped cream and the rosettes topped with chocolate caraque or whole strawberries.
  6. To make a paper baking case: Choose a fairly thick baking paper or non-stick paper. Take a piece 30 × 43 cm and fold over ends and sides to form a border about 2.5 cm. Cut a slit at each corner and fold one cut piece over the other to mitre corner. Fasten each corner with a paper clip so borders stand up. Slide case onto a baking tray before filling with mixture.
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