Chocolate Brownie 'Roccher' Roulade -adapted from a recipe book 'Chocolate'
5 eggs, Separated
3/4 Cup Caster Sugar
150g Dark Chocolate
Filling:
300ml Double Cream, Whipped
8 Ferrero Roccher, Crushed
Topping:
50g Belgium White Chocolate
1 Tbsp Icing Sugar
4 Ferrero Roccher, halved
3/4 Cup Caster Sugar
150g Dark Chocolate
Filling:
300ml Double Cream, Whipped
8 Ferrero Roccher, Crushed
Topping:
50g Belgium White Chocolate
1 Tbsp Icing Sugar
4 Ferrero Roccher, halved
4. Whisk the egg yolks in a separate bowl and add the sugar. Continue to whisk until pale and thick.
5. Add the cooled chocolate to the egg yolk mixture and continue to whisk until combined.
6. Using a spatula, gently mix 1/4 of the egg whites into the egg yolks mixture and then fold through the remaining 3/4. Ensure there is no lumps of egg white within the mixture. Once combined, pour this into the prepared swiss roll tin and spread into the corners. Bake in the oven for 25 minutes until springy to the touch.
7. Remove the brownie from the oven and leave to cool before covering with greaseproof paper and a damp tea towel. Leave to cool completely.
8. To make the filling, whisk the double cream to soft peaks and then add the crushed ferrero rocchers. Continue to whisk until well combined.
9. Place a sheet of greaseproof paper onto the work surface and tip out the brownie onto the sheet. Spread the cake with the cream mixture, ensuring the cream is right to the edge and then roll using the paper to help.
10. Once rolled decorate the cake with melted white chocolate drizzled over the top and place the halved ferrero rocchers on top. Finish off with a dusting of icing sugar.
11. Store in the fridge up to the sell by date of the double cream.
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