Wednesday, 1 January 2014

Treat for my Mother after a Awkward New Year...Chocolate Brownie 'Roccher' Roulade


Chocolate Brownie 'Roccher' Roulade -adapted from a recipe book 'Chocolate'

5 eggs, Separated
3/4 Cup Caster Sugar
150g Dark Chocolate

300ml Double Cream, Whipped
8 Ferrero Roccher, Crushed

50g Belgium White Chocolate
1 Tbsp Icing Sugar
4 Ferrero Roccher, halved


1. Preheat the oven to 180'C. Line a swiss roll tin with greaseproof paper, ensuring that there is excess over the edge of the tin. Set aside.

2. Place the egg whites into a big bowl with a pinch of salt. Whisk until stiff peaks form.

3. Melt the dark chocolate in 3 Tbsp of water and then leave to cool.

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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