Prep 30 mins
Cook 12 hrs 15 mins
If you're looking for a wonderfully rich chocolate dessert, look no further. This recipe comes from Cordon Bleu Minibooks Souffle Recipes Booklet published way back in 1970. Cooking time includes refrigeration time.
- 6 ounces chocolate
- 5 eggs
- 8 ounces caster sugar
- 3 -4 tablespoons water
- 1 cup double cream or 1 cup whipping cream
- 3 drops vanilla essence (this is an estimate, add to taste) or 3 drops rum extract (should say essence and not extract, this is an estimate, add to taste) or 3 drops brandy, essence (this is an estimate, add to taste)
- icing sugar, for dusting
- Line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
- Preheat oven to 350°F.
- Separate the eggs.
- Beat yolks and add sugar gradually until mixture is lemon coloured.
- Melt chocolate in the water using a double boiler.
- When the chocolate is a thick cream, remove from heat.
- Whip the egg whites until they form a firm snow.
- Add chocolate to egg yolk mixture.
- Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
- Bake in preheated oven for 10 to 15 minutes or until firm when touched.
- Wet a clean cloth in cold water and wring out.
- Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
- Leave in a cool place for 12 hours or in a fridge overnight.
- Whip the cream and flavour to taste with the essence.
- Lay a piece of greaseproof paper on a flat surface.
- Dust well with icing sugar.
- Remove cloth and turn roulade upside down on the prepared paper.
- Carefully remove paper from roulade.
- Spread with the whipped cream.
- Roll up like a swiss roll.
- Place on a serving dish and dust well with icing sugar.
- How to make a roulade case:.
- Use thick greaseproof paper or nonstick kitchen paper.
- It should be 1 1/2 inches longer and wider than the pan you are using.
- Fold a 1 1/2 inch border on all 4 sides.
- Cut a slit at each corner and fold one cut piece over the other to miter the corners.
- Use paperclips to secure the corners.
- Slide the case onto a baking sheet.
- Lightly brush with oil, melted butter or melted shortening before use.