"From the Cook's Chocolate Library, this dessert is pretty, rich, and delicious."
5 1/2 ounces
confectioners' sugar, to sprinkle
1 1/4 cups
strawberry, to decorate
chocolate shavings, to decorate
Line a 15x10 inch jelly roll pan with parchment. Preheat oven to 400 degrees F.
Melt the chocolate in the water, then cool slightly.
Place the eggs and sugar in a bowl and whisk until foamy. Whisk in the chocolate in a thin stream. Sift the flour and cocoa together and fold into the mixture. Pour into the pan and level the top.
Bake for 12 minutes.
Dust a sheet of baking parchment with confectioner's sugar, turn out the roulade and peel off the lining parchment. Roll up the roulade with the fresh parchment on the inside. Place on a cooling rack, cover with a damp towel, and let cool completely.
Whisk the cream. Unroll the roulade and spread with the cream. Sprinkle the sliced strawberries in the cream and re-roll.
Place the roulade on a plate and dust with confectioners' sugar. Serve sliced, garnished with the chocolate and strawberries.
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Strawberry Filled Chocolate Roulade (cont.)