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Recipe Name: Anthea Turner's Chocolate And Rum Roulade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Free-range eggs
175 Gram(s) Caster sugar
50 Gram(s) Cocoa Powder
3 Free-range egg whites
Icing sugar for dusting
50 Gram(s) Plain chocolate, melted
50 Gram(s) Golden syrup
25 Gram(s) Butter or margarine
75 Double cream
200 Gram(s) Plain chocolate, grated
60 Rum
300 Double cream, whipped
Pre-heat the oven to 190øC/175øF/Gas Mark 5. Line a 13 x 9 inch
swiss-roll tin with silicone non-stick paper. Separate two of the eggs
and put the whites on one side with the three separate egg whites,
Whisk two whole eggs and two yolks in a large bowl with the caster
sugar, over a pan of simmering water until the mixture becomes thick
and creamy. Remove the bowl from the pan, and allow to cool. Using a
large metal spoon, fold in the cocoa powder. Whisk the five egg whites
in a clean bowl until stiff. Fold into the chocolate mixture, making
sure no traces of egg white can be seen. Pour the roulade mixture into
the prepared tin. Spread evenly over the base, cook in the pre-heated
oven for 20-25 minutes. Meanwhile make the chocolate filling. In a
heavy based saucepan, simmer the golden syrup, butter/margarine and
75ml / 5tbsp double cream. Cool for 2 minutes, stirring continuously.
Remove the pan from the heat and stir in the grated chocolate, beat
with a wooden spoon until smooth and shiny. Allow to cool for 5
minutes before adding the rum. Chill the chocolate sauce for 30
minutes in the fridge. Spread a damp tea towel on a work top, and lay
a sheet of silicone paper on top of the towel. Sprinkle the paper with
icing sugar. Turn the cooked roulade out onto the silicone paper.
Remove tin, then sprinkle the lining paper with cold water. Carefully
peel off the silicone paper, then trim off any ragged edges with a
sharp knife. Make a groove 1.5cm / 1 inch from one of the narrow ends
to help when rolling the sponge. Starting from the bottom groove, roll
up the roulade with the baking paper inside. Put the rolled up roulade
on a wire cooling rack for 5 minutes, Unroll the roulade and spread
the chilled chocolate sauce over the surface of the roulade to within
1.5cm / 1/2 inch of the edge. Spread 300ml / 1/2 pint whipped double
cream over the chocolate sauce. Carefully re-roll the roulade,
discarding the lining paper. Place the roulade on a serving plate and
dredge with sieved icing sugar and decorate with drizzled chocolate.
Chill before serving. This super-rich dessert roulade should probably
carry a government health warning! Converted by MC_Buster. Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1523
Calories From Fat: 710
Total Fat: 79.8g
Cholesterol: 38mg
Sodium: 321.3mg
Potassium: 1420mg
Carbohydrates: 207.1g
Fiber: 23.6g
Sugar: 160.1g
Protein: 20.7g

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