Post by kickingfrog on Jan 30, 2011 15:02:30 GMT
Chocolate Log
Posted by Wendi - Essex on 18/12/2005
I make a chocolate swiss roll - 3 eggs, 2 1/2 oz gf flour 1/2 oz cocoa, 3oz castor sugar. Whisk eggs and sugar until thick, fold in flour/cocoa, bake 8-10 mins 200C. Roll in t towel immediately, unroll when cool
*********************
Re: Swiss roll - flour free
Posted by Helen on 18/12/2006
GF board
This is Delia's recipe for chocolate log - it doesn't have any flour in it - divine!
Ingredients
6 large eggs, separated
5 oz (150 g) caster sugar
2 oz (50 g) cocoa powder
For the filling:
8 oz (225 g) plain chocolate
2 large eggs, separated
8 fl oz (225 ml) double cream
To finish:
icing sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a tin 11½ x 7 inches (29 x 18 cm) and about 1 inch (2.5 cm) deep, oiled and the base lined with silicone paper (baking parchment).
Begin by making the chocolate filling. Break the chocolate in pieces into a basin and add 2 tablespoons of water. Now place the basin over a saucepan of barely simmering water and wait for the chocolate to melt. After that, remove from the heat and beat it with a wooden spoon until smooth. Next beat the egg yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit then whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
Meanwhile you can get on with the cake. First place the egg yolks in a basin and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture thickens slightly – but be careful not to get it too thick. Now mix the cocoa powder into the egg yolk mixture, then, using a clean whisk and bowl, whisk the egg whites to the soft peak stage. Next carefully cut and fold the egg whites into the chocolate mixture – gently and thoroughly – then pour the mixture into the prepared tin.
Bake the cake on the centre shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the cake tin to cool (it will shrink quite a bit as it cools but don't worry, that's normal).
Then when the cake is quite cold, turn it out on to an oblong of silicone paper which has been liberally dusted with icing sugar. Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse filling over the cake. Next whip the cream softly and spread it over the chocolate filling. Finally, gently roll up the cake to make a log shape. This will serve eight people and, although it's unlikely that there will be any left, you can cover any remaining cake with an upturned basin and keep it in the refrigerator. As an alternative, an 11 oz tin of sweetened chestnut purée (crème de marrons) can replace the chocolate mousse.
*********************
Choc fudge frosting (vegetarian)
Posted by Amanda on 18/12/2005
...I use this choc fudge frosting from an NT book. Its great to make comes clean from the side of the saucepan.
60g Butter
25g Cocoa
125g Icing Sugar
45ml hot Milk
A few drops vanilla essence
Melt butter in saucepan, stir in cocoa and cook gently for a few mins. Remove from heat stir in remaining ingredients. Beat well until the mixture is smooth and thick. Spread on cake and allow ro set.
(I would make at least double to cover a log!)
*********************************************
Posted by Wendi - Essex on 18/12/2005
I make a chocolate swiss roll - 3 eggs, 2 1/2 oz gf flour 1/2 oz cocoa, 3oz castor sugar. Whisk eggs and sugar until thick, fold in flour/cocoa, bake 8-10 mins 200C. Roll in t towel immediately, unroll when cool
*********************
Re: Swiss roll - flour free
Posted by Helen on 18/12/2006
GF board
This is Delia's recipe for chocolate log - it doesn't have any flour in it - divine!
Ingredients
6 large eggs, separated
5 oz (150 g) caster sugar
2 oz (50 g) cocoa powder
For the filling:
8 oz (225 g) plain chocolate
2 large eggs, separated
8 fl oz (225 ml) double cream
To finish:
icing sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a tin 11½ x 7 inches (29 x 18 cm) and about 1 inch (2.5 cm) deep, oiled and the base lined with silicone paper (baking parchment).
Begin by making the chocolate filling. Break the chocolate in pieces into a basin and add 2 tablespoons of water. Now place the basin over a saucepan of barely simmering water and wait for the chocolate to melt. After that, remove from the heat and beat it with a wooden spoon until smooth. Next beat the egg yolks, first on their own, then into the warm chocolate mixture. Let it cool a bit then whisk the egg whites till stiff and fold them into the chocolate mixture. Cover the bowl and chill in the refrigerator for about an hour.
Meanwhile you can get on with the cake. First place the egg yolks in a basin and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture thickens slightly – but be careful not to get it too thick. Now mix the cocoa powder into the egg yolk mixture, then, using a clean whisk and bowl, whisk the egg whites to the soft peak stage. Next carefully cut and fold the egg whites into the chocolate mixture – gently and thoroughly – then pour the mixture into the prepared tin.
Bake the cake on the centre shelf for 20-25 minutes until springy and puffy. When the cake is cooked, remove it from the oven but leave it in the cake tin to cool (it will shrink quite a bit as it cools but don't worry, that's normal).
Then when the cake is quite cold, turn it out on to an oblong of silicone paper which has been liberally dusted with icing sugar. Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards), then spread the chocolate mousse filling over the cake. Next whip the cream softly and spread it over the chocolate filling. Finally, gently roll up the cake to make a log shape. This will serve eight people and, although it's unlikely that there will be any left, you can cover any remaining cake with an upturned basin and keep it in the refrigerator. As an alternative, an 11 oz tin of sweetened chestnut purée (crème de marrons) can replace the chocolate mousse.
*********************
Choc fudge frosting (vegetarian)
Posted by Amanda on 18/12/2005
...I use this choc fudge frosting from an NT book. Its great to make comes clean from the side of the saucepan.
60g Butter
25g Cocoa
125g Icing Sugar
45ml hot Milk
A few drops vanilla essence
Melt butter in saucepan, stir in cocoa and cook gently for a few mins. Remove from heat stir in remaining ingredients. Beat well until the mixture is smooth and thick. Spread on cake and allow ro set.
(I would make at least double to cover a log!)
*********************************************