Post by kickingfrog on Jan 30, 2011 15:01:52 GMT
Squidgy chocolate log
…
Posted by Helen on 19/12/2005
GF board
This is absolutely delicious and even better there's no flour in it!
6 large eggs, separated
5oz/150g caster sugar
2oz/50g cocoa powder
Filling
8oz/225g plain chocolate
2 tablespoons water
2 large eggs, separated
8 fl oz/225 ml double cream
Pre-heat oven to gas mark 4/180 C/ 350 F
A 11.5" x 7" tin and 1" deep, oiled and lined with silicone paper.
First make the filling
Melt the plain chocolate and water either in a bowl over simmering water or in a microwave, remove from heat and beat with wooden spoon till smooth. Beat egg yolks, first on their own then into the chocolate mixture. Let it cool a bit then whisk egg whites till stiff and fold into chocolate mixture. Cover and chill for about an hour.
Next make cake. Place egg yolks in a basin and whisk till they start to thicken then add caster sugar and whisk until mixture thickens slightly (but not too thick) then add cocoa powder. Beat egg whites using clean whisk and bowl to soft peak stage. Then fold egg whites into chocolate mixture and pour into prepared tin.
Bake cake on centre shelf for 20-25 min until springy and puffy. Leave to cool in tin.
When cold turn onto sheet of greaseproof paper dusted with icing sugar. Peel away lining paper then spread chocolate mousse filling over cake. whip up cream softly and spread over chocolate filling. Roll up to make a log shape. During rolling the cake will crack but this is normal and looks attractive. Enjoy!!!
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…
Posted by Helen on 19/12/2005
GF board
This is absolutely delicious and even better there's no flour in it!
6 large eggs, separated
5oz/150g caster sugar
2oz/50g cocoa powder
Filling
8oz/225g plain chocolate
2 tablespoons water
2 large eggs, separated
8 fl oz/225 ml double cream
Pre-heat oven to gas mark 4/180 C/ 350 F
A 11.5" x 7" tin and 1" deep, oiled and lined with silicone paper.
First make the filling
Melt the plain chocolate and water either in a bowl over simmering water or in a microwave, remove from heat and beat with wooden spoon till smooth. Beat egg yolks, first on their own then into the chocolate mixture. Let it cool a bit then whisk egg whites till stiff and fold into chocolate mixture. Cover and chill for about an hour.
Next make cake. Place egg yolks in a basin and whisk till they start to thicken then add caster sugar and whisk until mixture thickens slightly (but not too thick) then add cocoa powder. Beat egg whites using clean whisk and bowl to soft peak stage. Then fold egg whites into chocolate mixture and pour into prepared tin.
Bake cake on centre shelf for 20-25 min until springy and puffy. Leave to cool in tin.
When cold turn onto sheet of greaseproof paper dusted with icing sugar. Peel away lining paper then spread chocolate mousse filling over cake. whip up cream softly and spread over chocolate filling. Roll up to make a log shape. During rolling the cake will crack but this is normal and looks attractive. Enjoy!!!
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