Chocolate Roulade Recipe

• Serves: 2
• Preparation Time: 10 mins
• Cooking Time: 40 mins

Ingredients:

• 175g/6oz dark choc
• 6 large free range eggs
• 175g/6oz caster sugar
• 300ml double cream
• Icing sugar to dust
• 200g pkt chestnut puree
• 71g butter
• 127g dark choc
• 71g icing sugar
• 1 tablespoon orange juice
• 1 tbsp Cointreau

Instructions:

1. Preheat oven to 180C or 160 fan

2. Line a baking tray (13inchx9inch) with parchment.

3. Melt chocolate in a bowl over hot water, making sure the base of the bowl does not
   touch the water.

4. Separate the eggs into 2 mixing bowls. Whisk the egg whites first till they are firm. Next
   whisk together the yolks and sugar until creamy, gradually pour in the melted chocolate
   and then fold in the egg whites.

5. Pour the mixture into the tin so it is even then pop in the oven for 20-25 mins till risen
   and slightly crisp. Whip the cream till firm.

6. Turn the roulade onto the spare piece of parchment paper which has been coated in
   icing sugar, peel back the paper. Spread the cream all over, leaving a border of 2cm all
   the way round the edges.

7. With the short end facing you make a cut at the edge,halfway through then start rolling.
   Wrap tightly, and cool.

8. Mix butter and sugar together, add melted chocolate and chestnut puree, spread over
   the chocolate roulade in a log shape. Pattern with a fork. Decorate with dark chocolate
   stars.