there are certain foods in life that have a special place in our hearts, perhaps they remind us of better times, taking us back to a special event, or simply a day in the sun… be it the classic roast that brings the family together… grandmas special fruitcake you always had when you went to visit… Auntie Jeannie’s Pernod risotto, the one she made for you at her home in France… or those funny fizzy sweets you bought from the corner shop when you were a kid…
… as you know my mum is a great food influence in my life and a lot of our eating took place at social gatherings… Friday night dinners… BBQ’s… Sunday lunch… and mum would always be asked to provide her classic dishes such as chopped liver, strawberry pavlova or perhaps a quiche… but the number one favourite that many people always squeal with delight when it appears on the table is her chocolate roulade with a chestnut cream…
… it is, quite simply, the dogs bollocks…!
UNFORTUNATELY I simply cannot get any bloody chestnut cream anywhere here in Lincolnshire and i’ve kind of got myself into a spiral of not ordering it on-line, which I should have done weeks ago, thinking i’d pick some up at some stage and here I am weeks and weeks later, far too late in fact to enter this into the May we should cocoa challenge, hosted brilliantly each month alternatively by Chele at Chocolate Teapot and Choclette at Chocolate Log Blog… and then I had a brainwave… this month the we should cocoa challenge ingredient is strawberries… you can see where i’m going with this can’t you…?
Chocolate Roulade with Chestnut Cream or Cream and Strawberries
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
1 x 250g tin of Clement Faugier sweet chestnut spread (google it… it’s widely available in the UK and can be bought on Amazon in the US)
or 1 x punnet of freshly picked strawberries – chopped into small pieces
In a large bowl, beat the yolks with the sugar until soft and light.
Melt the chocolate (mum does this 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 Min’s then a further 10 Min’s at 90C.
Whilst its baking, grease another large sheet of foil and place it on a flat surface where it wont have to be moved for a while.
Now the tricky bit…
Once baked, take it out of the oven and 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 go to work, or bake in the evening and leave it overnight.
Now you’re ready to assemble; whip the cream and, if using, stir in the chestnut spread.
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 (i’ve chopped the strawberries nice and small and mixed them into the cream) and then, using the excess foil, roll the roulade into shape. It should be able to be slipped neatly onto a plate.
it has the texture of light fluffy foam… I promise you will not regret making this roulade…
eat and of course, enjoy!