Day 10 – Chocolate Meringue Roulade

DSC04007Last years Toffee Pecan Roulade went down an absolute storm so I thought this year I’d share a chocolate version.  They’re so brilliant because they’re freezable!  Make it now and stash it in the freezer for a Christmas dessert.

Ingredients:

Roulade

5 egg whites, large

2 tsp cornflour

225g caster sugar

2 tbsps cocoa powder

Chocolate Caramel Filling

1 x 315g tin of condensed milk

90g soft brown sugar

90g butter

3 tbsps cocoa powder

Cream

300ml double cream

3 tbsps icing sugar

50g chocolate curls

Popping candy (optional)

Cocoa powder to dust

Meringue roulade first.  Grease and line a 36 x 26cm shallow sided baking tray with non-stick baking paper. Preheat the oven to 130c(fan)/150c/Gas Mark 2

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Whisk the egg whites with the cornflour until the mixture is foamy.

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Continue to whisk and add the caster sugar 1 spoonful at a time until is has all been added and the mixture is thick and glossy.

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Whisk in the cocoa powder.

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Transfer the mixture to the prepared tin and roughly level, pushing it into the corners of the tin.

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Bake in the oven for approx 45 minutes to 1 hour.  Keep an eye on it, you want the top to crust but the underneath to still be nice and mallowy so it’s flexible enough to roll.

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Take it from the oven and allow to cool in the tin completely.

When it’s cooled you need to prep the meringue for assembly and the chocolate caramel.

Lay out a sheet of baking paper on your worksurface and sprinkle it lightly with icing sugar.  Turn out the meringue onto it and gently release and peel away the paper.

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Warm the condensed milk, butter, soft brown sugar and cocoa powder in a pan over a gentle heat, stirring frequently until the butter has melted.

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Increase the heat a little and bring the mixture to the boil.  Simmer it for 1 minute before taking it off the heat.

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Pour it over the meringue and spread it out evenly.  Allow it to cool – roughly 30 minutes.  It’s important for it to be completely cool before adding the cream otherwise it will melt and you will end up with soup!

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Once the chocolate caramel is fully cooled softly whip together the double cream with the icing sugar and spread over the roulade.

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Top with the chocolate curls and a sprinkling of popping candy!

Cut through one end of the roulade – about 1.5cm in and flip it over onto itself – this starts off the swirl of the roulade.

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Grasp the end of the baking paper that the roulade is sitting on and use it to roll the roulade up on itself.

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When you get to the end wrap the roulade in the baking paper as a log and chill it in the fridge for 1 hour before taking out, unwrapping and dusting with a little cocoa powder and a few extra chocolate curls.

Serve!

Once rolled and wrapped this dessert can be easily frozen for producing in a ta-dah! type motion at a later Christmas date!  Simply defrost on a serving plate, sprinkle with cocoa powder and chocolate curls and serve at your leisure.

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Chocolate Meringue Roulade

Ruth Clemens, Baker Extraordinaire

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