Friday, 16 December 2011

chocolate orange roulade for Eric Lanlard


so... in my continuing effort towards world domination (oh god Dom, not that AGAIN...) I have been asked to audition for the second series of Baking Mad with Eric Lanlard ... it's quite exciting as I get to go down to the Big Smoke and meet the gang, charm the pants off them, get on the show, which is showing on one of the main UK channels this time and not some kind of obscure off shoot of BBC Bristol, make them fall in love with me so much that they offer me my own TV show, become a huge star... a few simple steps to world domination which start with this chocolate orange roulade...

... now I realise that I only very recently made a chestnut cream roulade but the team at the TV production company asked me to bring something along that I am proud to have baked and shows off my skills and so I thought of this little beauty... of course I couldn't just rustle up the same old same old so i've given it a little twist by using the wonderful chocolate orange fairtrade chocolate I used recently when I made my honey buns, plus I have used just a little of the wonderful syrup in the whipped cream to add even more of an orange hit... and I have to say I have hit jackpot here, even if I do say so myself!

chocolate orange roulade
I am of course entering this into this months we should cocoa, as my second entry, thank you very much...



For the roulade:
4 eggs - separate yolks and whites
150g good dark chocolate (at least 80% cocoa)
4oz caster sugar

For the filling:
300m tub of double or whipping cream
2 tablespoons of wonderful orange honey syrup
grated orange zest

- In a large bowl, beat the yolks with the sugar until soft and light.

- Melt the chocolate (I do this gently in the microwave but if the idea sends shivers up your spine, then use the classic bowl over simmering water method...) at this stage add 1 and 1/2 tablespoons of hot water to the choc mix, then add it to the egg and sugar mix.

- Next beat the egg whites till stiff and then carefully fold them into the mixture.

- Line a large Swiss roll tin with tin-foil which you should then grease well with butter or margarine.

- Pour the mixture into the tin and bake in the oven at 160C for 20 minutes then a further 10 minutes at 90C.

- Whilst it’s baking, grease another large sheet of foil and place it on a flat surface where it won’t have to be moved for a while.

Now the tricky bit...

- Once baked, take it out of the oven and immediately turn it over onto the greased foil and leave it, with the baking tin still on top for at least 8 hours... so bake in the morning and get on with making the soup, or bake in the evening and leave it overnight.

- Now you're ready to assemble; whip the cream and stir in the syrup and grated zest.

- Take off the baking tin and carefully peel off the foil that lined the tin.

- Spread the cream mixture evenly onto the surface of the roulade and then, using the excess foil, roll the roulade into shape.  It should be able to be slipped neatly onto a plate.

one step nearer world domination... eat and of course, enjoy!

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