Chocolate Kirsch Roulade - Britannia RANGE COOKERS Instruction Manual

CHOCOLATE KIRSCH ROULADE

Serves: 8
Preparation time: 40 minutes
Cooking time: 25 minutes
6 large eggs
125g (5 oz) caster sugar
50g (2 oz) cocoa powder
50g (2 oz) icing sugar
275 ml (10 fl oz) double cream
30 ml (2 tbsp) Kirsch liqueur
Seasonal soft fruit
Preheat the oven to 160˚C using Quickstart, then select the True Fan function.
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Oil and line the base of a 29 x 18 cm (11½ x 7 inch) shallow baking tray with baking paper.
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Separate the eggs into two large bowls. Whisk the egg yolks until they start to thicken, then add the sugar and whisk
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again until the mixture thickens and the whisk leaves a trail in the mixture.
Sieve the cocoa powder and fold into the egg yolk mixture.
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Wash and dry the whisk and whip the egg whites until they form soft peaks. Fold into the chocolate mixture.
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Pour the mixture into the prepared baking tray. Place in the oven on shelf position 2 from the base and cook for 20 to
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25 minutes until the cake springs back when gently pressed with a finger. Leave in the tray to cool.
When completely cold, turn out onto a piece of greaseproof paper that has been well dusted with icing sugar.
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Whip the cream and kirsch together until the mixture holds its shape. Spread evenly over the chocolate sponge.
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Using the greaseproof paper to support the cake, gently roll into a log shape.
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Lift onto a serving platter and decorate with soft fruit such as strawberries or redcurrants.
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Tip: The cooked sponge can be frozen for up to one month. Thaw, then fill with the kirsch cream on the day required.
QUICKSTART 160˚C
TRUE FAN 160˚C
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