Prep 30 mins
Cook 3 hrs
It's a quick, classy, absolutely delicious desert to make for Thanksgiving, Christmas or an Autumn/Winter Dinner Party. The recipe was originally published by BBC in 2003. I have made it the last 3 years at Christmas and it flies off the plate. The cream filling is flavored with Baileys Irish Cream-enjoy!!
- 175 g dark chocolate (min 70% cocao)
- 5 eggs (separated)
- 175 g caster sugar
- 284 ml whipping cream
- 2 tablespoons Baileys Irish Cream or 2 tablespoons irish cream
- icing sugar, to dust
- parchment paper
- wax paper
- milk chocolate, for grating
- Preheat oven to 350F/180°C.
- Line a swiss roll tin or baking sheet with non-stick parchment.
- Melt the chocolate either in the microwave or a double boiler.
- Separate the eggs. Put the yolks and the sugar in a bowl over a pan of simmering water. Using a hand mixer, beat the mixture for 5 minutes until the mixture leaves a trail when the blades are lifted. Whisk in the melted chocolate.
- In a large bowl, whisk the egg whites into stiff peaks. Whisk a large spoonful into the chocolate mixture, then fold in the rest.
- Pour the mixture into the tin and gently shake to spread the mixture into the corners. Bake for 20 minutes Remove from oven and cool in the tin, covered loosely with foil for about 2 1/2 hours.
- Once the cake has cooled, whip the cream until it holds it shape, then stir in the liqueur. Put a large sheet of wax paper on the work surface, turn out the roulade and peel off the parchment paper. Spread with the whipped cream.
- Shift the roulade into position in front of you, ready to roll. Make an indent across the top 1" in, then lift the wax paper and use it to roll the roulade.
- It will crack, but don't worry, that only adds to the authenticity!
- Dust with icing sugar and decorate with milk chocolate shavings.