Caster Sugar
The fine crystal of Chelsea...
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Desserts
Chocolate Roulade with Chantilly Cream
20 mins
25 mins
Easy
12
Don't worry if it cracks when you roll it. Just slather on more chantilly cream!
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- Ingredients
- Method
Ingredients
- 225g dark chocolate
- 1 Tbsp water
- 4 eggs, separated
- ¼ cup Chelsea Icing Sugar
- ¾ cup Chelsea Caster Sugar
Chantilly Cream
- 300 ml cream
- 1 tbsp Chelsea Icing Sugar
- 1 tsp vanilla essence
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
7
What did you think of this recipe?
Unknown
even i havent made it i think it would work
5
Unknown
Any tips on how to succeed with this recipe? I didn't do so well. Yes the water seizes the chocolate so I redid it without the water.
3
1481500973
This is delicous! I left it sitting on the counter and in two days, it was all gone!My kids adored it!
5
Elmo
Delicious
5
ruth magpantay
ByDshR, we cannot add flour at this recipe? Chocolate Roulade with Chantilly Cream i cant see the mixture of flourCHELSEA: Thanks for the feedback. Baking without flour makes this roulade as light as a feather. Enjoy!
4
1445933201
Doesn't water make melted chocolate seize?
2
Unknown
um mine looks wierd...like a merangue??
3
Method
Preheat oven to 180°C. Line a Swiss roll tin, approximately 20x30cm with baking paper.
Gently melt the chocolate with the water (this can be done in a microwave). Whisk the egg yolks with the Chelsea Icing Sugar until thickened, then whisk into the melted chocolate.
In a separate bowl, with clean beaters, whisk the egg whites until stiff. Slowly beat in the Chelsea Caster Sugar until the mixture is stiff, white and glossy. Lightly fold the egg white mixture into the chocolate mixture.
Spread into the prepared tin and bake for 25-30 minutes until firm. Cool in the tin for 5 minutes then cover with a clean damp tea towel. Cool completely and refrigerate for 6-8 hours or overnight.
Just before serving, using the baking paper, lift out of the tin. Spread with Chantilly cream and roll up like a Swiss roll. If desired, serve with a chocolate sauce drizzled over.
Chantilly Cream: : Whip the cream with the Chelsea Icing Sugar and vanilla essence until soft peaks form in the cream.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
7
What did you think of this recipe?
Unknown
even i havent made it i think it would work
5
Unknown
Any tips on how to succeed with this recipe? I didn't do so well. Yes the water seizes the chocolate so I redid it without the water.
3
1481500973
This is delicous! I left it sitting on the counter and in two days, it was all gone!My kids adored it!
5
Elmo
Delicious
5
ruth magpantay
ByDshR, we cannot add flour at this recipe? Chocolate Roulade with Chantilly Cream i cant see the mixture of flourCHELSEA: Thanks for the feedback. Baking without flour makes this roulade as light as a feather. Enjoy!
4
1445933201
Doesn't water make melted chocolate seize?
2
Unknown
um mine looks wierd...like a merangue??
3
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 2 Tbsp hot Meadow Fresh Milk
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
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- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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