BeebRecipes.co.uk
Archive of BBC Food Recipes

Chocolate roulade with praline cream

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 6
Dietary Vegetarian
From Saturday Kitchen Best Bites

Method


  1. For the roulade, preheat the oven to 180C/465F/Gas 4.

  2. Lightly grease a 23cm x 33cm/9in x 13in Swiss roll tin with a little sunflower oil and line with baking parchment.

  3. Place the egg yolks and sugar into a large bowl and whisk until light and pale.

  4. Sift the cocoa powder into the egg yolk mixture and whisk until completely combined.

  5. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed.

  6. Add half of the whisked egg whites to the cocoa mixture and mix together well, then gently fold in the remaining whisked egg whites until just combined.

  7. Pour the mixture into the Swiss roll tin, moving the tin so that the mixture spreads evenly into the corners.

  8. Transfer to the oven to bake for 20 minutes, or until firm to the touch, then remove from the oven. Place a clean, dry tea towel on top of the roulade and on top of this place another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place for an hour.

  9. For the filling, heat a dry frying pan until hot and add the almonds and hazelnuts and toast until golden-brown all over.

  10. Remove the nuts from the pan, allow to cool slightly, then roughly chop.

  11. Add the sugar to the same pan and return to the heat. Cook until the sugar has melted and caramelised to a golden-brown colour.

  12. Add the chopped nuts to the caramel and swirl to combine and coat the nuts in caramel.

  13. Pour the caramel and nut mixture into a well-greased, lined baking tray and leave to cool and set. Once set, remove the mixture and break up into small pieces.

  14. Whisk the cream until soft peaks are formed when the whisk is removed, then fold the caramel nut pieces into the cream.

  15. To serve, remove the tea towels from the sponge, and turn out onto a piece of baking parchment that has been dusted with sifted cocoa powder.

  16. Peel the lining paper from the sponge and spread the whipped cream mixture evenly over the top.

  17. Starting from a long end, roll up the sponge, using the cocoa-dusted paper to help lift the cake as you roll it forward.

  18. Once rolled up, dust the roulade with more sifted cocoa powder and sprinkle the grated chocolate over the top.

Ingredients

For the roulade

  • sunflour oil, for greasing
  • 6 free-range eggs, separated
  • 175g/6oz caster sugar
  • 50g/2oz cocoa powder, sifted

For the filling

  • 25g/1oz shelled almonds
  • 25g/1oz shelled hazelnuts
  • 110g/4oz caster sugar
  • 300ml/10½fl oz double cream

To serve

  • 50g/2oz cocoa powder, sifted
  • 75g/3oz dark chocolate, grated

Shopping List

Chocolate roulade with praline cream

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!