Cordon Bleu Chocolate Roulade

Total Time: 12 hrs 45 mins Preparation Time: 30 mins Cook Time: 12 hrs 15 mins

Ingredients

• Servings: 4
• 6 ounces chocolate
• 5 eggs
• 8 ounces caster sugar
• 3 -4 tablespoons water
• 1 cup double cream or 1 cup whipping cream
• 3 drops vanilla essence (this is an estimate, add to taste) or 3 drops rum extract (should say essence and not extract, this is an estimate, add to taste) or 3 drops brandy, essence (this is an estimate, add to taste)
• icing sugar, for dusting

Recipe

• line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
• preheat oven to 350°f.
• separate the eggs.
• beat yolks and add sugar gradually until mixture is lemon coloured.
• melt chocolate in the water using a double boiler.
• when the chocolate is a thick cream, remove from heat.
• whip the egg whites until they form a firm snow.
• add chocolate to egg yolk mixture.
• gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
• bake in preheated oven for 10 to 15 minutes or until firm when touched.
• wet a clean cloth in cold water and wring out.
• remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
• leave in a cool place for 12 hours or in a fridge overnight.
• whip the cream and flavour to taste with the essence.
• lay a piece of greaseproof paper on a flat surface.
• dust well with icing sugar.
• remove cloth and turn roulade upside down on the prepared paper.
• carefully remove paper from roulade.
• spread with the whipped cream.
• roll up like a swiss roll.
• place on a serving dish and dust well with icing sugar.
• how to make a roulade case:.
• use thick greaseproof paper or nonstick kitchen paper.
• it should be 1 1/2 inches longer and wider than the pan you are using.
• fold a 1 1/2 inch border on all 4 sides.
• cut a slit at each corner and fold one cut piece over the other to miter the corners.
• use paperclips to secure the corners.
• slide the case onto a baking sheet.
• lightly brush with oil, melted butter or melted shortening before use.