Harts Kitchen
Chocolate roulade with
strawberries SERVES: 6
Ingredients
Sunflower oil for greasing
175g/6oz dark chocolate, broken into pieces
6 Eggs, separated
175g/6oz Caster sugar
Icing sugar for dusting
Filling:
300g punnet of fresh strawberries
with the stalks removed cut into quarters
300 ml/½ pt Double cream, whipped until thick
Method
Lightly grease the tin with sunflower oil and line
with baking parchment.
Put the chocolate into a small heatproof bowl
over a pan of hot water and heat gently, stirring
occasionally, to melt the chocolate. Leave to
cool.
Combine the egg yolks and sugar in a large bowl
and whisk together until light and creamy. Add
the cooled chocolate and stir to blend evenly.
In a separate bowl, whisk the egg whites until
stiff but not dry. Carefully fold into the chocolate
mixture.
Turn the chocolate mixture into the tin, tilting
it so that the mixture spreads evenly into the
corners. Bake in a preheated oven at 180ºC for
20 minutes or until firm to the touch.
Remove from the oven. Place a clean, dry tea
towel on top of the cake and on top of this lay
another tea towel that has been soaked in cold
water and well wrung out. Leave in a cool place.
Remove the tea towels from the sponge, and
turn it out onto a piece of baking parchment that
has been liberally sprinkled with sifted icing
sugar. Peel the lining paper from the cake.
Spread the whipped cream evenly on top. Then
sprinkle on the quartered strawberries.
Roll up the cake from a long edge, using the
sugared paper to help lift the cake and roll it
forward.
Make it With
James Martin Bakers Dozen
Bakeware Swiss Roll Tin
RRP: £14.00
Harts Price: £10.50
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