The ultimate chocolate roulade. It can be rippled with any flavour that takes your fancy, see the bottom of the page for all my options.
This can be made up to two weeks ahead and frozen in a tupperware container simply defrost overnight in the fridge. I tempered some white chocolate to make a couple of chocolate trees.
250g Caster Sugar
200g Dark Chocolate
500ml Double Cream
1/2 -1 tbsp of vanilla bean paste
1 tbsp Freeze Dried Raspberry pieces
2 Tbsp Raspberry Jam
Preheat the oven 180˚c
Start by melting the chocolate and putting to one side to cool. Separate the eggs, whisk together the yolks and the caster sugar until pale and at least trebled in volume, now whisk the egg whites until you have a medium peak.
Fold the cooled chocolate into the yolks using a metal spoon to completely combine the two. Spoon a third of the whites into the chocolate and yolk mix and use the metal spoon to fold in completely. Now repeat with the remaining whites, being careful not to overwork the mixture.
Spoon into the prepared tin and bake for 18-20 mins in a preheated oven.
Turn the sponge out of the tin onto a wire rack lined with parchment. Cover with a clean piece of parchment. Leave to cool completely.
Whisk the cream and vanilla extract to medium peak stage, spoon one third of the whipped cream into a separate bowl. Fold the jam into the large amount so you have a rippled effect. Spread over the cold sponge, sprinkle the freeze dried raspberry pieces over the top (reserving a few for decoration) next add your raspberries (keeping a few back to decorate)
Now using the parchment to help you, roll the roulade. Place the roulade onto a serving plate and cover the top and sides with the remaining whipped cream to create a snowy effect. Then decorate as desired.
Strawberry 250g sliced Strawberries, 2 tbsp jam, 1 tbsp freeze dried strawberry pieces
Orange and Ginger 2 segmented oranges, 2 tbsp orange jam, 1 tbsp chopped crystallised ginger
Baileys cream 100g toasted chopped hazelnuts, 2 tbsp baileys, 1 tbsp grated chocolate
Yule Log *Chocolate buttercream, icing sugar to dust
Mix together 250g softened butter, 350g icing sugar, 1 tsp vanilla extract and 50g cocoa until light and fluffy, about 8 minutes in a stand-mixer, 10 minutes by hand.