Chocolate and Brandy Roulade

Serves 8

Ingredients

For the roulade:

4 free range eggs
175g/6oz caster sugar
50g/2oz cocoa powder, sieved
3 egg whites
icing sugar for dusting
50g/2oz plain chocolate, melted

For the chocolate filling:

50g/2oz golden syrup
25g/1oz butter or margarine
75ml/5tbsp double cream
200g/7oz plain chocolate, grated
60ml/4tbsp brandy
300ml/½pint double cream, whipped

Method

1. Pre-heat the oven to 190°C/375°F/ Gas 5. Line a 33cm/13"x23cm/9" swiss-roll tin with silicone non-stick paper, snip down into each corner, so the paper fits neatly into the tin.

2. Separate 2 of the eggs and put the whites on one side with the three separate egg whites. Whisk 2 whole eggs and 2 yolks in a large bowl with the caster sugar, over a pan of simmering water, until the mixture becomes thick and creamy.

3. Remove the bowl from the pan, and allow to cool briefly. Using a large metal spoon, gently fold in the cocoa powder until completely combined.

4. Whisk the 5 egg whites in a clean bowl until stiff. Fold into the chocolate mixture, using a metal spoon, making sure no traces of egg white can be seen.

5. Pour the roulade mixture into the prepared tin. Spread evenly over the base, cook in the pre-heated oven for 20-25 minutes until it springs back when lightly pressed.

6. Meanwhile make the chocolate filling. In a heavy based saucepan, boil the golden syrup, butter/margarine and 75ml/5tbsp double cream and cook for 2 minutes, stirring continuously.

7. Remove the pan from the heat and stir in the grated chocolate, beat with a wooden spoon until smooth and shiny. Allow to cool for 5 minutes before adding the brandy. Chill the chocolate sauce for 30 minutes in the fridge.

8. Spread a damp tea towel on a work top, and lay a sheet of silicone paper on top of the towel. Sprinkle the paper with icing sugar. When the roulade is cooked, remove from the oven and turn out onto the silicone paper. Remove tin, then sprinkle the lining paper with cold water. Carefully peel off the silicone paper, then trim off any ragged edges with a sharp knife.

9. Make a groove 1.5cm/½" from one of the narrow ends to help when rolling the sponge. Starting from the bottom groove, roll up the roulade with the baking paper inside. Put the rolled up roulade on a wire cooling rack for 5 minutes.

10. Unroll the roulade and spread the chilled chocolate sauce over the surface of the roulade to within 1.5cm/½" of the edge. Spread 300ml/½pint whipped double cream over the chocolate sauce. Carefully re-roll the roulade, discarding the lining paper. Place the roulade on a serving plate and dredge with sieved icing sugar and decorate with drizzled chocolate. Chill before serving.

© Copyright The Vegetarian Society 1996