Anthea Turners Chocolate And Rum Roulade

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Cuisine: American

Main Ingredient: Chocolate

Category: Dessert

Difficulty: 1/10

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Anthea Turners Chocolate And Rum Roulade

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50 gPlain chocolate; melted; melted
4Free-range eggs
50 gCocoa powder
3Free-range egg whites
Icing sugar for dusting
175 gCaster sugar


1MMMMM-----------------FOR THE CHOCOLATE FILLING---------------------- 50 g Golden syrup 25 g Butter or margarine 75 ml Double cream 200 g Plain chocolate; grated 60 ml Rum 300 ml Double cream; whipped 1. Pre-heat the oven to 190?C/175F/Gas Mark 5. Line a 13 x 9 inch swiss-roll tin with silicone non-stick paper. 2. Separate two of the eggs and put the whites on one side with the three separate egg whites, Whisk two whole eggs and two yolks in a large bowl with the caster sugar, over a pan of simmering water until the mixture becomes thick and creamy. 3. Remove the bowl from the pan, and allow to cool. Using a large metal spoon, fold in the cocoa powder. 4. Whisk the five egg whites in a clean bowl until stiff. Fold into the chocolate mixture, making sure no traces of egg white can be seen. 5. Pour the roulade mixture into the prepared tin. Spread evenly over the base, cook in the pre-heated oven for 20-25 minutes. 6. Meanwhile make the chocolate filling. In a heavy based saucepan, simmer the golden syrup, butter/margarine and 75ml / 5tbsp double cream. Cool for 2 minutes, stirring continuously. 7. Remove the pan from the heat and stir in the grated chocolate, beat with a wooden spoon until smooth and shiny. Allow to cool for 5 minutes before adding the rum. Chill the chocolate sauce for 30 minutes in the fridge. 8. Spread a damp tea towel on a work top, and lay a sheet of silicone paper on top of the towel. Sprinkle the paper with icing sugar. Turn the cooked roulade out onto the silicone paper. Remove tin, then sprinkle the lining paper with cold water. Carefully peel off the silicone paper, then trim off any ragged edges with a sharp knife. 9. Make a groove 1.5cm / 1 inch from one of the narrow ends to help when rolling the sponge. Starting from the bottom groove, roll up the roulade with the baking paper inside. Put the rolled up roulade on a wire cooling rack for 5 minutes, 10. Unroll the roulade and spread the chilled chocolate sauce over the surface of the roulade to within 1.5cm / 1/2 inch of the edge. Spread 300ml / 1/2 pint whipped double cream over the chocolate sauce. Carefully re-roll the roulade, discarding the lining paper. Place the roulade on a serving plate and dredge with sieved icing sugar and decorate with drizzled chocolate. Chill before serving. This super-rich dessert roulade should probably carry a government health warning!
  • Anthea Turners Chocolate And Rum Roulade

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