Chocolate roulade with vanilla buttercream

I like to try new bakes from time to time and Boxing Day is usually one of those times… it’s nice to have a go at making something new and interesting for my family to enjoy over board games.  This year is no different and this year, I have decided that I want to make a chocolate roulade (or swiss roll).

So I have never made one before but I thought, hey ho, I have seen loads of people make them on the Great British Bake Off and recently saw Eric Lanlard make one on the 12 Chefs of Christmas.  This stupidly led me to believe that I knew what I was doing, you just bake it and as long as you roll it whilst it’s hot don’t you?  I had no idea what I was doing.  The first attempt I had was hilarious.  Nothing went right; the sugar and egg yolks didn’t mix properly (because I put the cocoa powder in too early), the mix got lumpy after I’d added the melted chocolate and so it went on… I rolled it whilst it was hot and finally when I unrolled it, only for it to fall apart!  Hilarious.

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What was the problem?  I over-looked the desperate need I had for a damp tea towel.  Yes you read me right… the all out game-changer was actually a damp tea towel.  Who’d have thought it?

I used Paul Hollywood’s recipe because it used less eggs than Mary Berry’s recipe but I found her instructions easier to follow.

Ingredients

For the butter cream

  • 250g Butter or stork
  • 500g Icing sugar
  • 1-2 tsp Vanilla extract

Method

1) Preheat the oven at 180 degrees

2) Butter the swiss roll tin and line with grease proof paper

3) Great three clean glass bowls and divide the ingredients as follows:

Bowl 1: Dark chocolate, broken up into pieces

Bowl 2: Caster sugar and egg yolks

Bowl 3: Egg whites

4) Put some water into a saucepan and simmer on the hob, put bowl 1 over the pan to melt the chocolate (ensuring the water doesn’t touch the bottom of the bowl)

5) Take your handheld mixer and whisk the egg whites until they form stiff peaks but not dry (I usually whisk until they form firm trails from the mixer in the egg whites)

6) Immediately take the whisk and beat the sugar and egg yolks on high until the mixture has lightened in colour and is a smooth moussey texture, grown in volume

7) Add the slightly cooled melted chocolate to the sugar and egg yolks and fold in gently

8) Add 2 tbsp of egg whites to the chocolate mixture and fold in gently to loosen the mixture, then add the rest of the egg whites and fold in

9) Gently pour the mixture into the swiss roll tin and spread to the corners

10) Bake for 18 minutes, checking after 15 minutes

11) Once baked, cool on a cooling rack with another cooling rack on top of it with a damp tea towel on top of that

12) When the cake has cooled, turn out onto a sheet of grease proof paper dusted with icing sugar

13) Spread over the buttercream and roll up gently using the grease proof paper as a guide

And finally you’re done!  Woohoo!

Lovely sponge… I’m going to try and make this chocolate-mint for Boxing Day!  Wish me luck!dsc_0018

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