Devilish Chocolate Roulade

As the name suggests, this chocolate roulade is a sinful indulgence.

Its a double dose of dark chocolate, as the sponge as well as the filling both are made of dark chocolate.

Its one of my husbands favorite and is a must try!

Devilish Chocolate Roulade

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Ingredients :                                    

                                                        SERVES 6-8

   175g dark chocolate, chopped into small pieces

   4 eggs, separated

   115g/1/2 cup caster sugar

   cocoa powder for dusting

   chocolate-dipped oranges to decorate

For the filling

   225g dark chocolate, chopped into small pieces

   20ml/1+1/2tbsp coffee liqueur 

   2 eggs, separated 

Ingredients

Method:

Step:1  Preheat the oven to 180°C. Grease and line a 33*23cm/13*19in Swiss roll tin.

Step:2  Melt the chocolate.

Step:3  Whisk the egg yolks and caster sugar in a bowl, until pale and thick, then stir in the melted chocolate.

Step:4  Take the egg whites in another bowl and whisk to soft peaks.

Step:5  Fold the whisked egg whites lightly into the egg yolk and chocolate mixture.

Step:6  Pour the entire mixture into the tin and spread it nicely to the corners.

Step:7  Bake for 15-20 minutes, until well-risen and firm to the touch.

Step:8  Cut out a butter-paper bigger than the Swiss roll tin and dust it with cocoa powder.

Step:9  When the sponge is baked, turn it out on to the dusted butter-paper, cover with a clean dishtowel and leave to cool.

Step:10 Make the filling – Melt the chocolate with the coffee liqueur. Beat the egg yolks together and then beat in the melted chocolate. Beat the egg whites to soft peaks, separately. Fold in lightly the whisked egg yolks into the egg-yolk and chocolate mixture.

Step:11 Uncover the roulade and remove the butter-paper. Spread the chocolate mixture over the top, then roll up carefully.

Step:12 Transfer to a serving plate and decorate with some fresh chocolate-dipped oranges. Drizzle some chocolate sauce over the roulade.

FACTS: 

Roulades are based on a whisked egg mixture and contain very little or no flour, and are moister and softer than Swiss rolls. 

Roulades are easier to roll, so can be filled before rolling up. They do usually crack when being rolled, but look attractive when dredged with icing sugar and decorated.

NOTES: 

Use a big bowl for beating the egg whites as a beaten egg white can increase six to eight times its original volume.

               

Coffee liqueur can completely be avoided.

In the sponge and the filling, the dark chocolate can be replaced by the milk chocolate.

The decoration can also be done using chocolate-coated strawberries.

Can be served cold.

Announcement:

Its a pleasure to announce that I have been invited to link my chocolate

recipes with an event hosted by Full Scoops: Taste Of Tropics and also East

West Realm.

Do share your recipes as well!