Simple Christmas Chocolate Roulade.

This article appeared in Welsh Border Life this December…I thought I’d share it here too.

Christmas time…mistletoe and wine…

This Christmas I am that person I usually love to hate. That organised, already wrapped my presents in November, cooked ahead and frozen, smug, sanctimonious person we all know. That’s me now! And it feels GOOD!

I’m twiddling my thumbs somewhat though. I was in the showroom the other week on a Friday (my cooking day) when a lovely lady came in asking if I was Elley Westbrook. She didn’t look like a debt collector, inland revenue, police or paparazzi (deluded I am) so I admitted that I was indeed. Well… Ann Money… here is a chocolate roulade just for you. I hope the ladies and gents at the local shop enjoy it and it was an absolute pleasure to meet you! It is vastly gratifying that at least one person reads and likes my recipes and even cuts them out and saves them! This, I imagine is the dizzying heights my fame shall reach and it is that, that has bolstered me up to my new and organised self. My public demand it of me! 😉

I may even be tempted to exercise some self-control and diet… I won’t! Normal service shall resume in 2016.

Merry Christmas and a Happy New Year everyone.BT23333

Christmas Chocolate Roulade

Serves 6+

Ingredients

  • 3 large free range eggs
  • 85g/3oz caster sugar
  • 55g/2oz plain flour
  • 25g/1oz cocoa powder
  • Icing sugar for dredging

 

Filling and Decoration

  • 300ml/ ½ pint double cream, whipped to soft peak
  • 1tbsp brandy
  • 25g/1oz icing sugar
  • 55g/2oz good Fairtrade dark chocolate

 

Method

  • Place the chocolate in a bowl at the back of the Aga to melt
  • Line an Aga swiss roll tin with bake-o-glide
  • Whisk the eggs and sugar together until thick and creamy
  • Carefully fold in the sifted flour and cocoa powder
  • Pour into tin and ease into the corners
  • Place the tin on the grid shelf on the floor of the roasting oven
  • Cook for 7-8 mins
  • Dredge a clean tea towel laid flat with icing sugar and turn the roulade out on to it
  • Score a mark about 2 cm from the long end
  • Roll up the roulade … carefully! Leave to cool
  • Whisk the cream, brandy and icing sugar together
  • When cool, un roll the roulade and spread the cream all over it
  • Re- roll and place on a serving dish, dredge with a little more icing
  • Drizzle the top decoratively with the melted chocolate
  • Dip holly leaves in the remainder of the chocolate and refrigerate to set…these are lovely as decoration but not to eat!
  • Refrigerate 2 hours before serving

 

 

 

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Posted in Aga Tips, Christmas, Recipes

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