E L L E Y WE S T B ROOK INDULGENT CHOCOLATE ROULADE
Elley Westbrook has been cooking on Aga Cookers for as long as she can remember.
In relaxed and informal demonstrations she offers practical advice, hints and tips on all aspects of living with and cooking on AGA cookers.
Elley is the demonstrator for Westbrook Cookers and frequently demonstrates in customers’ own homes to give one to one tuition or small group demonstrations.
To arrange a demonstration call 01544 350382 or email Elley on
elleymariewestbrook@yahoo.co.uk
Nothing says Easter treats more than chocolate but there’s no reason to stick with just eggs, why not spoil the family (or just yourself ) with this delicious chocolate roulade.
SERVES: 6+
INGREDIENTS 3 large free-range eggs 85g/3oz caster sugar 55g/2oz plain flour 25g/1oz cocoa powder Icing sugar for dredging
FOR THE FILLING AND DECORATION:- 55g/2oz good Fairtrade dark chocolate 300ml/½ pint double cream, whipped to soft peak 1 tbsp brandy 25g/1oz icing sugar
METHOD
1: Place the chocolate in a bowl at the back of the Aga to melt or place over a saucepan of boiling water to simmer with the chocolate broken into pieces (do not let the bowl touch the water)
2: Line an Aga swiss-roll tin with Bake-O-Glide or baking parchment.
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3: Whisk the eggs and sugar together until thick and creamy.
4: Carefully fold in the sifted flour and cocoa powder. 5: Pour into the tin and ease into corners.
6: Place the tin on the grid shelf on the floor of the roasting oven and cook for 7-8 minutes. If you are cooking in a conventional oven, cook for 7-8 minutes at 180 degrees on the middle shelf but keep testing it to see if it is cooked.
7: Dredge a clean tea towel laid flat with icing sugar and turn the roulade out of the tin onto it.
8: Score a mark about 2cm from the long end, and then roll up the roulade… carefully! Use the tea towel to do this. Leave to cool.
9: Whisk the cream, brandy and icing sugar together.
10: When cool, unroll the roulade and spread the cream all over it.
11: Re-roll and place on a serving dish; dust with a little more icing sugar.
12: Drizzle the top decoratively with the melted chocolate.
13: Refrigerate for 2 hours before serving. Cut into equal portions and Enjoy!
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WINING & DINING RECIPE S TO TRY AT HOME
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