simple making recipe Chocolate Roulade with 8 ingredients and 9 stages of easy cooking, which is tasty delicious.
Without fail making ultimate Chocolate Roulade easy, yummy, practical.
Good Evening all, now you get prepare recipe Chocolate Roulade with 8 ingredients and 9 steps. Next this is how to prepare, please read carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 9 stages of easy cooking Chocolate Roulade.
Ingredients all Chocolate Roulade
Prepare 6 : Egg whites and yolks separated.
Needed 175 g : caster sugar.
Needed 2 tbsp : cocoa powder.
Needed 175 g : dark chocolate.
Needed 250 ml : double cream.
Prepare 100 g : desiccated cocount.
Prepare 100 g : seedless raspberry jam.
Needed 1 tsp : icing sugar.
If all composition Chocolate Roulade it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Step by Step Cooking Chocolate Roulade
Preheat oven to 160 degrees and line baking tray with parchment paper..
Melt chocolate in bowl over boiling water but ensure bowl isn't touching water. Set aside to cool when melted..
Separate the eggs and whisk the whites until they are soft peaks that don't drop out of bowl when turned upside down..
Then whisk yolks and sugar until they are creamy and fall like a ribbon from the whisk. Then fold in melted chocolate..
Gently fold in half the egg whites. Then fold in remaining egg whites and sifted cocoa powder. Ensure all folded in but don't overmix..
Pour mix on tray and spread evenly. Put in oven for 20 minutes then set aside to cool for 20-30 minutes..
Whip double cream with 1-2 tbsp sugar..
Put parchment paper on the bench and sprinkle with coconut. Turn the roulade upside down onto the paper and remove baking tray then peel back paper you used to bake it. Spread jam all over roulade base and do same with double cream leaving a small gap near the edges..
Starting with side furthest away from you, fold the roulade towards you then using the parchment paper continue to fold and pull towards you to the end. Don't worry about cracks. Sprinkle with sieved icing sugar. Place on a serving plate with sealed side down, slice and enjoy..
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