|
Chocolate Rulle a? la Black Forest
Nationality: British
Type: Christmas Table
Added by: Eva King
Comment:
This is a pudding which I always have to make for the Christmas table. It is
an adaptation of Delia's recipe for Black Forest gateau, using a filling of
Angel Delight instead of "raw" eggs, as I do not want anyone catching Salmonella
at our Christmas Party...
Ingredients:
BASE:
- 6 large eggs (separated)
- 150g caster sugar
- 50g cocoa powder
FILLING:
- 225 ml double cream (whipped)
- 2 packets of Chocolate Angel Delight or similar, made up with milk as per instruction on pack(not too runny)
- 300g dark chocolate
- 2 tins of Morello cherries a 425g (drained) and soaked in 2TBS of Cherry Brandy
- Morello cherry jam
- cocoa powder
- icing sugar
Instructions:
Separate eggs, and whip egg whites until stiff. Whip egg yolks with caster sugar until stiff
(but not too hard). Mix in sifted cocoa powder and carefully fold into the egg whites. Cook
in a swiss roll tin on parchment paper in 180 C for 20 minutes or until it is springy in the
centre. Do not overcook. It will sink down, so do not worry Leave to cool. Drain the cherries.
Use all but 1 TBS of the liqueur to sprinkle the cake base. Use a cheese slicer and draw
"curls" from the blocks of chocholate, enough to decorate the cake with. The remaining
chocolate is chopped roughly and is mixed in with the Angel Delight. Spread the Angel Delight
over the cake base. Cover with the whipping cream and spread the cherries on top of cream.
Roll the base to form a thick swiss roll. It will crack but that is part of the "charm".
Melt some (a couple of Tbsps) of the jam with the remaining liqueur and brush over the cake.
Sprinkle the chocolate curls on top. Finally sieve some cocoa powder and icing sugar over
the cake for decoration. Enjoy!
|
|