Oh-so-rich, and always a Christmas standout. A decadent Chocolate roulade recipe from Little and Friday.
½ cup caster sugar
1 tsp vanilla
½ cup flour
½ cup good-quality cocoa
½ tsp baking powder
2 cups cream
4 cups chocolate ganache
1 cup fresh cherries, pitted and chopped, plus extra whole cherries, to garnish
2 cups frozen raspberries
½ cup caster sugar
2 tbsp water
1 cup chocolate melts
20 camellia leaves
Makes one 25cm roulade
1. Preheat oven to 160 C and line a 36cm x 25cm sponge roll tin with baking paper.
2. Using an electric mixer, whisk eggs, sugar and vanilla for five minutes until thick and creamy and the mixture forms ribbon trails when you lift the beater.
3. In a separate bowl, sift flour, cocoa and baking powder and mix to combine.
4. Using a large metal spoon, fold dry ingredients through egg mixture until combined. Spread mixture into prepared tin.
5. Bake for 15 minutes or until the top of the sponge springs back when lightly touched.
6. Turn out onto a clean tea towel and cool for two minutes. While sponge is still warm, with long side facing you, roll it up in the tea towel into a log. Leave to cool completely.
7. To make coulis, place berries, sugar an water in a saucepan over medium heat and cook for 6- 8 minutes. Cool.
8. Whisk two cups cream until soft peaks form and fold into two cups chocolate ganache. Gently unroll the sponge and spread with the ganache mixture.(If sponge cracks, repair with extra ganache mixture.) Top with coulis and chopped cherries. Roll up to enclose filling.
9. Place log on a wire rack with a tray underneath. Pour one cup chcolate ganache over, until the log is well covered. Leave to set for two hours, then repeat with remaining ganache. Garnish with chcolate leaves and cherries.
1. Place chocolate melts in a glass bowl over a saucepan of simmering water and gently melt.
2. Using a paintbrush, paint melted chocolate onto camellia leave. Once dry, gently peel leaf off chocolate. Use a palette knife to ease them apart if necessary. Glue any broken Chocolate Leaves together by painting chocolate on the underside of the leaf.