Post by kickingfrog on Jan 27, 2011 14:41:41 GMT
Emma’s Chocolate Roulade.
This recipe makes two (can be frozen).
Ingredients
6oz GF chocolate
5 eggs
8 oz caster sugar
3 tablespoons water (can substitute one of coffee for one of water).
Line shallow swiss roll tins with baking parchment. (One tin 12" x 8", the other smaller).
Oven 350 F
Separate eggs. Whisk whites, beat yolks with sugar until pale & thick.
Melt chocolate in bowl on pan of water over gentle heat (or in microwave).
When ready put aside to cool slightly.
Add to egg yolks & sugar.
Fold in whites.
Turn into tins, bake 15- 20 minutes until risen. Cool on trays, cover with eg other trays and damp cloth to soften crust.
Leave until really cool.
Lay greaseproof paper on table, dust it with icing sugar.
Invert puddings on to this & remove tin & parchment.
Spread cake with whipped cream (can add brandy to cream) and roll it up.
This recipe makes two (can be frozen).
Ingredients
6oz GF chocolate
5 eggs
8 oz caster sugar
3 tablespoons water (can substitute one of coffee for one of water).
Line shallow swiss roll tins with baking parchment. (One tin 12" x 8", the other smaller).
Oven 350 F
Separate eggs. Whisk whites, beat yolks with sugar until pale & thick.
Melt chocolate in bowl on pan of water over gentle heat (or in microwave).
When ready put aside to cool slightly.
Add to egg yolks & sugar.
Fold in whites.
Turn into tins, bake 15- 20 minutes until risen. Cool on trays, cover with eg other trays and damp cloth to soften crust.
Leave until really cool.
Lay greaseproof paper on table, dust it with icing sugar.
Invert puddings on to this & remove tin & parchment.
Spread cake with whipped cream (can add brandy to cream) and roll it up.