Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Baking With Eric
Kid's Baking
Inspiration
- Truvia Recipes
- Valentines Day
Blog

Home »
Baking Recipes »
»
Chocolate Roulade

Chocolate Roulade

Recipe Submitted By: bakingmad

If you’d like something different from the usual traditional rich fruited Christmas cake, then try these recipes instead. They’re all suitably festive and will make an impressive centrepiece for the Christmas table - and they can all be made at the last minute!

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	8 slices
Skill Level	Easy
Average Rating

Chocolate Roulade Ingredients

6	Free Range Eggs (Happy Eggs) separated
150 grams	Golden Icing Sugar (Billington's)
50 grams	Cocoa Powder

Additional Ingredients

2 tbsp	Brandy
150 grams	Double Cream
1 tbsp	Golden Icing Sugar (Billington's)
240 grams	Chestnut Puree, tin crème de marron (sweetened chestnut purée
	Golden Icing Sugar (Billington's) for dusting

This recipe uses

How to make Chocolate Roulade

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to180ºC/fan 160°C/gas mark 4. Remove from the oven and leave until coldWhisk the egg yolks and sugar until pale and thickened but not stiff. Sift in the cocoa powder and whisk until combined
With clean beaters, whisk the egg whites in a grease free bowl until softly peaking. Add a third to the egg yolk mixture and gently fold in. Carefully fold in the remaining egg whites
Spread the mixture into a 32 x23 cm/13 x 9 inch tin lined with non stick baking paper
Bake for about 20 minutes gas 4/180ºC/350ºF until risen and springy to the touch. Remove from the oven and leave until cold
The cake will sink but this is normal. Beat the crème de marron to loosen the mixture. Whip the rum, cream and Golden Icing sugar until thick.
Turn out the sponge on to a sheet of non stick paper dusted with Golden Icing sugar. . Peel away the lining paper and trim the edges. Spread the chestnut purée evenly over the base, followed by the cream. With the help of the paper, roll up lengthways into a long roll. Don’t worry if it cracks - this is usual
Chill until ready to serve and just before serving sift over the Golden Icing sugar.