Scarlett WChocolate Roulade with Raspberry Cream
January 11th 2007 16:05
Chocolate Roulade with Raspberry Cream
About Roulade
Roulade refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.
This version of a classic rolled chocolate sponge can be transformed into and indulgent dessert when it envelops fresh raspberries and fromage frais.
INGREDIENTS
Makes 6 slices
3 eggs
75 gm caster sugar
50 gm plain white flour
25 gm cocoa powder
1 teaspoon icing sugar
For the filling
125 gm fresh raspberries
200 gm low-fat fromage frais
2 teaspoons caster sugar, or to taste
1. Select a saucepan big enough to hold a large heatproof mixing bowl. Fill it with water to a depth that does not reach the bottom of the bowl and bring it to the boil over a high heat.
2. Preheat the oven to 220 degrees Celsius. Line a 23 X 30 cm / 9 X 12 in swiss roll tin with baking paper.
3. Reduce the heat under the pan to low and place the bowl on top. Put the eggs and sugar in the bowl and, using a hand-held whisk, beat for 12-13 minutes until the mixture is thick and mousse-like and the beaters leave a ribbon-like trail on the surface when lifted out.
4. Remove the bowl from the pan and continue to whisk the mixture for a further 2 minutes.
5. Sift together the flour and cocoa powder and, using a large metal spoon, fold this into the egg mixture with a figure-of-eight motion.
6. Pour the mixture into the prepared swiss roll tin, spreading it gently to cover the whole surface.
7. Bake the sponge for 7-10 minutes until it feels firm yet springy on top.
8. Turn the sponge out immediately onto a sheet of baking paper larger than itself, carefully peel off the lining paper and, using a serrated knife, trim off the crisp edges of the sponge.
9. Roll the sponge up from the short end with the fresh baking paper inside, then leave the roulade on a wire rack for 30 minutes to cool completely.
10. Meanwhile, to make the filling, lightly crush the raspberries in a bowl with a fork. Stir in the fromage frais and add sugar to taste, then cover the mixture and chill until required.
11. Carefully unroll the cooled sponge and remove the paper.
12. Spread the surface with the raspberry filling, leaving it just short of the edges. Roll the sponge up again – do not worry if the surface cracks as you re-roll it; this is part of its attraction.
13. Sift the icing sugar over the roulade and place the cake on a serving plate.
14. To serve, cut into slices with a long, thin serrated knife.
**From “Low Fat No Fat Cookbook” and “Answers.com” **
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Comment by Manjula
Manjula
Comment by Adele
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Comment by Scarlett
I agree it's a great pic, Adele. It looks so yummy and convenient that you can eat it while on the go!
Comment by Anonymous