CHOCOLATE ROULADE WITH VANILLA CREAM-NO FLOUR

choc roulade

Chocolate Roulade ( swiss roll) with vanilla cream and chocolate ganache ****

Ingredients for the cake

6 extra large eggs
1 cup of caster sugar
70 grams of sifted cocoa powder
1 tablespoon of sifted cocoa powder to sift on baking parchment paper

Ingredients for the filling

250 ml / 1 tub of fresh whipping cream
1 tablespoon of vanilla essence
2 tablespoon of icing sugar

Method for cake

Have two bowls ready , separate your yolks from your whites , one bowl for egg yolks and one bowl for the egg whites

Add the caster sugar to the egg yolks and beat with electric beater for 5 minutes . Put one side

With clean whisk attachments you whisk the egg whites till light and fluffy and shiny – about 4-5 minutes

Now fold in your cocoa powder with the egg yolk mixture

Next you take a spoonful of the egg whites and fold this into your egg yolk and cocoa mix , repeat this with another spoonful

Next fold all the egg white mix into the egg yolk mix – folding with a spatula or spoon , ensuring you don’t mix the air out

Take baking paper and place on a Swiss roll sheet pan , no need to grease . Pour cake batter on baking paper and lightly spread the batter out evenly . Bake in a preheated oven at 170 deg C -, for a fan oven 150 deg C . For 20 minutes only . Remove from oven , allow to cool

Now take another long piece of baking paper and dust with cocoa powder , turn the cake, cake side down on this baking paper with cocoa powder on it , now peel off the baking paper from the top of the cake . You will feel now the cake is cold , springy and light

To make the cream filling simply place all the ingredients in a bowl and whisk till stiff peaks form

Next take the vanilla cream and spread out evenly over the cake , lift the parchment paper and gently press the edge of the cake over , now roll the cake till it forms a Swiss roll relying on the baking paper to guide you and keep the roll together – press gently at the end of rolling the cake to ensure it’s a nice round shape

Chocolate Ganache

Warm 100 ml of fresh cream in a saucepan . Take off the heat and add 150 grams of chocolate pieces and allow the hot cream to melt the chocolate …stir and wait about 7-10 minutes before pouring over cake …stirring the ganache before pouring over cake

You may serve immediately or keep covered for later the day . The filling can be caramel cream , strawberries and cream or even Ganache with raspberries.
Source : Fatima Sydow
Photo: Gail Haselsteiner