Chocolate Roulade



All good resolutions are made to be broken occasionally, and I challenge the stoutest hearted of you to resist the following, tempting, and delicious rule breaker.  Valentines is an opportunity to throw caution to the wind, to let our steely resistance disappear, and to give our loved ones a chocolate heaven treat. George adores this recipe, it is one of the many which were created in our Leominster showroom and demonstrated to a group of keen Aga owners, gathered together to learn some beguiling Aga tips.  It is called ‘FERRERO ROCHER ROULADE’ and if you have any lurking in the cupboard, (a present from the Ambassador) here is a chance to use them up and pass on the calories to your loved one.


SERVES 10 (or 2 if you have large appetites and no shame)

6 large eggs, separated

175g caster sugar

50g cocoa powder

16-18 Ferrero Rocher (crushed)

7 tbspns. crème fraiche

50g each white and dark chocolate

50g icing sugar

Lightly oil a Swiss roll tin and line with bake-o-glide.  Put the egg yolks into a large bowl, add the sugar and whisk until thick and light.  Sift in the cocoa and then fold in carefully.

Put the chocolate in a bowl at the back of the Aga to melt.

In a clean dry bowl, whisk the egg whites until stiff and fold into the cocoa mixture.  Spoon into the prepared tin and place on the grid shelf on the floor of the roasting oven with the cold shelf above and cook for about 20 minutes, until firm to the touch.  Sprinkle some caster sugar onto some grease proof paper, and carefully tip the roulade onto it and remove the bake-o-glide.  Leave to cool for about 10 minutes.

To fill – crush the Ferrero Rocher into small pieces and stir into the crème Fraiche and mix together. Spread the filling over the Roulade with a palette knife, keeping the bulk of the mixture in the middle of the roulade, and carefully roll it up.  Place on a pretty plate, and dust with cocoa and icing sugar, and drizzle the melted chocolate over all.  Your loved one will be yours forever