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Chocolate roulade with cointreau strawberries

  • 0:30 Prep
  • 0:15 Cook
  • 6 Servings

Ingredients

  • Melted butter, to grease
  • 6 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 30g (1/4 cup) NESTLÉ BAKERS' CHOICE Cocoa
  • 2 tablespoons plain flour
  • 100g 70% cocoa dark chocolate, melted, cooled
  • 2 tablespoons milk
  • 300ml ctn thickened cream
  • Cocoa powder, to dust

Cointreau strawberries

  • 500g strawberries, washed, hulled, halved
  • 60ml (1/4 cup) Cointreau liqueur
  • 2 tablespoons caster sugar

Method

  • 1
    To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
  • 2
    Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
  • 3
    Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
  • 4
    Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
  • 5
    Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
  • 6
    Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.

Source: taste.com.au

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