 |
Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
This is a basic recipe,that is easily changed up by using variations on the filling...I have been known to use my rich chocolate mousse recipe instead of the cream,it was a huge success... Ingredients:
225 g dark chocolate |
1 tablespoon water |
4 eggs, separated |
1/4 cup icing sugar |
3/4 cup caster sugar |
Directions:
1. Preheat oven to 180°C. Line a Swiss roll tin, approximately 20 x 30 cm with non stick baking paper.
2. Gently melt the chocolate with the water – this can be done in a microwave). Whisk the egg yolks with the icing sugar until thickened, then whisk into the melted chocolate.
3. In a separate bowl, with clean beaters, whisk the egg whites until stiff. Slowly beat in the caster sugar until the mixture is stiff, white and glossy. Lightly fold the egg white mixture into the chocolate mixture.
4. Spread into the prepared tin and bake for 25 – 30 minutes until firm. Cool in the tin for 5 minutes then cover with a clean damp tea towel. Cool completely and refrigerate for 6 – 8 hours or overnight.
5. Just before serving, using the baking paper, lift out of the tin. Spread with whipped cream and roll up like a Swiss roll.
6. If desired, serve with a rich chocolate sauce drizzled over.
7. Melt 200 gm dark chocolate with 100 ml cream. Stir until smooth and cool slightly. This sauce will set solid if refrigerated but will be pourable if re-melted.
|
|