Keep On Rolling

I was very excited about my next bake. Years ago my mumma had a baking recipe book that I loved. As a youngster I attempted many of the recipes and this was a family favourite. But it is probably twenty years since I attempted it.

This my friends is what a Chocolate Brownie Roulade is supposed to look like!

However, my attempt turned into a slight baking disaster. I’ll talk you through my rocky journey to rolling my roulade!

These are the ingredients I used:

• 150gr dark chocolate
• 3tbsp water
• 175gr caster sugar
• 5 eggs (separated)
• 25gr chopped raisins
• 25gr chopped pecan nuts
• pinch of salt
• 300ml double cream (whipped lightly)
• icing sugar (for dusting)

Before I start work with the ingredients I switched the oven on to 180°C. I then greased a baking tin (30x20cm) and then lined it with baking parchment and greased the parchment.

Then it is time to start work. What better way to start than with the chocolate?

The recipe said the put the 150gr of broken up dark chocolate into a saucepan with the 3 tablespoons of water and to melt gently over a low heat. Once it has just melted, I removed it from the heat and left it to cool down.

Then it was time to turn to my attention to the egg yolks. Using my electric hand whisk I beat together the 5 egg yolks and the 175gr of caster sugar until they were thick and pale. Then I added the cooled chocolate, the chopped raisins and pecan nuts and folded them in together.

In a separate bowl I whisked the egg whites and the salt until white stiff peaks formed. I obeyed the recipe which said to gently fold in a quarter of the egg whites into the chocolate mixture. Then I folded in the rest of the egg whites lightly and quickly.

Next, I transferred the chocolate mix into the greased and lined baking tin and baked it for 25 minutes.

I followed the tip in the recipe to leave it to cool for a while and then cover it with another piece of baking parchment and placing a damp clean tea towel over the top. (I don’t know why…I just obeyed.)

When it was completely cold I turned the chocolate sponge out onto another piece of baking parchment which was dusted with icing sugar, and removed all of the other baking parchment.

Then after I had lightly whipped the double cream and spread it over the chocolate sponge.

Now it comes to the crunch. Rolling! Aaaaaagh! It didn’t roll as well as I hoped. It ended up more of a chocolate and cream sandwich than a roulade. Slight baking disaster!

The good news is that a chocolate brownie and cream sandwich tastes just as awesome as a chocolate brownie roulade.

I just need to practice my rolling!

Rolling…rolling…rolling like a river. Wait for it….you know it’s worth waiting for!!!