Chocolate Roulade With Chocolate Cream Filling and Chocolate Glaze

Lots of chocolate for the sponge roll....


That's how we like it?  Made it for the morning tea at work.


Recipe adapted from Chocolate Indulgence Magazine.

Sponge:
2 eggs
75g caster sugar
45g cake flour
5g good quality cocoa powder
pinch vanilla salt
25g unsalted butter, melted


Filling:
250ml cream
1 tsp vanilla essense
100g Lindt Dark Chocolate 100% Cocoa
100g Lindt Milk Chocolate Orange Creme
25ml Water


Method:
The Sponge:
Preheat oven to 210C.
Grease and line a 15x30cms rectangular tin.
Beat egg and sugar over bain marie, until all sugar has dissolved and mixture ribbony, light and fluffy.
Sift together flour, cocoa and salt into the egg mixture, fold gently to create a light batter.
Mix a couple of spoons of batter into the melted butter, and then carefully fold the butter mix back into the egg mixture.
Pour the batter in the prepared cake tin, and smooth out.
Bake for 10 minutes or until it's just firm to touch.  Remove from oven when ready.
Sprinkle a bit of caster sugar on a clean tea towel, lift the sponge still in baking paper and turn upside down and place the sheet sponge onto the tea towel, roll up and set side to cool.


The filling:
Whip the cream with vanilla till soft peak and set a side.
Melt the chocolate, and add water to make a smooth mass.
Fold a small amount of cream to the chocolate, and then fold chocolate back to the remaining cream, chill in fridge for 10 minutes.


Assembly:
Unroll the sponge, Evenly spread about half of the filling leaving a bit of gap along the long edge, carefully roll up.

Chill in fridge for 10 minutes.

Apply some of the left over cream fillings on the outside, and as finishing touch, I warm up the rest of the filling a bit to return it to a smoother glaze, let cool and drizzle over the roulade...

Submitting this swiss roll - chocolate roulade to Aspiring Bakers #9 - Swiss Rolling Good Times ....