deWintons Christmas Chocolate Roulade with Brandy & Cranberries

2013 November 29
by Jacs

Our kitchen team has come up with a novel way of turning a traditional Chocolate roulade into a festive delight simply add some brandy and a couple of spoons of Cranberry relish, just delicious.  Below is the recipe, if you make it now, it freezes really well and is one less thing to panic about at Christmas time, just take it out of the freezer the night before you want to use it and it will be ready to go for lunch the next day,  dust with alittle more icing sugar and a spring of Holly.

 

Christmas Chocolate Roulade with Cranberries & Brandy
Ingredients:  serves 6

5 eggs

170g caster sugar

170g plain chocolate

3 tbsp water
1 tsp instant coffee

Icing sugar

½ pint double cream, whipped
1 tbsp brandy
3 tbsp of wholeberry cranberry sauce (Ocean spray from Waitrose is great)

  • Method: Preheat the oven to 170c.
  • Separate the eggs, placing the yolks in one large bowl and the whites in another.
  • Mix the caster sugar into the egg yolks and beat until creamy.
  • Meanwhile, melt the chocolate, water and coffee together in a basin over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl, or use a bain marie.
  • Once the chocolate has melted mix the egg yolk mixture carefully but thoroughly into the chocolate.
  • Mix the egg whites until stiff and fold into the chocolate mixture, taking care not to knock too much air from the whites as you fold.
  • Pour into a greased rectangular tin lined with baking parchment or buttered greaseproof paper.
  • Bake in the oven for 12 minutes until just cooked, checking using a skewer – if it comes out clean the roulade is cooked.
  • Leave overnight in the tin covered with a damp tea towel.
  • The next day sieve a layer of icing sugar over a piece of clean baking parchment the size of the baking tin and turn the roulade upside down onto this.
  • Remove the baking parchment stuck to the roulade, gently fold the brandy and cranberry sauce into the whipped cream and spread in a single layer to cover the whole cake.
  • Carefully, using the greaseproof parchment, roll the roulade up and onto a flat plate.
  • MAKE THIS NOW, PUT IT IN YOUR FREEZER THEN IT’S READY FOR CHRISTMAS
deWintons Christmas Chocolate Roulade with Brandy & Cranberries.

deWintons Christmas Chocolate Roulade with Brandy & Cranberries.

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