Blog Archive

Tuesday, 11 June 2013

Coronation Chocolate Roulade

The coronation celebrations this week reminded me I had a really old copy of the original roulade that was part of the menu for the coronation of Elizabeth II.  This is a typical baked chocolate mousse mixture that should look a little cracked when it is rolled and melt in the mouth.  This is quite sweet but works well with fresh raspberries.  'Does it freeze?' We are always asked, well yes it does, just defrost at room temperature.  This is a fairly easy recipe as only a few ingredients.
Give it a go !

Coronation Chocolate Roulade

200g/7oz plain chocolate
6 large eggs
175g/6oz caster sugar
300ml/10 fl oz double cream
5ml/1 tsp vanilla extract or paste
Icing sugar and cocoa for sprinkling
Chocolate shavings to decorate ( optional)

1.  Base line a non- stick Swiss roll tin measuring approx 28 x 38 cm (11x15in) with baking parchment.
Preheat the oven to 180c/fan160/350f/gas4

2.  Break up the chocolate and place in a small heatproof bowl with 150ml/ 1/4 pt water and place over a pan of simmering water.  Gently melt the chocolate, stir until smooth and set aside.

3.  Separate the eggs.  Place the yolks in a bowl with the caster sugar and beat with an electric whisk until light in colour and very thick.  ( this will take a few minutes)  Beat in the warm chocolate liquid chocolate until thoroughly blended.

4.  In a clean bowl whisk the egg whites until they just hold soft peaks.  Using a large metal spoon mix in a quarter of the egg white mixture.  This will help loosen it and add some air.  Then carefully fold in the remaining egg white a spoonful at a time.  Do not over-fold as this knocks air out.  Pour immediately into the prepared tin

5.  Bake for 25-30 minutes ( the top should feel like a crust ).  Allow the roulade to cool in the tin.  Whip the cream with the vanilla until it holds its shape.

6.  Lightly dust a large sheet of baking parchment with a mixture of icing sugar and cocoa powder.  Carefully turn out the roulade and remove the paper.  Spread the cream over leaving a small border at the top edge.  Using the baking parchment roll up tightly from the long side ( don't worry if it cracks roulades are meant to) 

7.  Using the paper to lift it transfer to a serving dish and sprinkle with cocoa and decorate with chocolate shavings, if using.

Will keep in the fridge for 24 hours but also freezes.  Thaw in a cool room.

No comments:

Post a Comment