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| Chocolate roulade with strawberry filling |
Chocolate roulade with strawberry filling:
Ingredients
Eggs 6
Caster sugar 6 ounces
Flour 4 ounces
Coco powder 2 ounces
Warm water 2 tbsp
Warm water 2 tbsp
Ingredients for strawberry filling
Strawberry puree ½ cup
Sugar 2 tbsp
Corn flour 1 tbsp
Strawberry puree ½ cup
Sugar 2 tbsp
Corn flour 1 tbsp
Ingredients for chocolate glaze
Cream 4 tbsp
Icing sugar 1 cup
Coco powder 1 tbsp
Chocolate grated ½ cup
Cream 4 tbsp
Icing sugar 1 cup
Coco powder 1 tbsp
Chocolate grated ½ cup
Method for glaze
In a saucepan add Cream 4 tbsp, Icing sugar 1 cup, Coco powder 1 tbsp, Chocolate grated ½ cup and cook for 2 to 3 minutes.
In a saucepan add Cream 4 tbsp, Icing sugar 1 cup, Coco powder 1 tbsp, Chocolate grated ½ cup and cook for 2 to 3 minutes.
Method for strawberry filling
In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste, cool.
In as sauce pan add strawberry, sugar cook for 5 minutes, thicken with corn flour paste, cool.
Method for cake
Beat egg till fluffy, gradually add in caster sugar, beat till light and double in volume, fold in flour and coco mixture with warm water, spread mixture in a well greased and paper lined Swiss roll tray, bake in a pre hated oven 190 degree for 10 minutes. Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool. When the cake is cool spread cake with whipped fresh cream, top with strawberry filling, re-roll roulade, make chocolate glaze, pour on top of roulade, cover to coat well, chill and transfer the roulade to a serving platter.
Beat egg till fluffy, gradually add in caster sugar, beat till light and double in volume, fold in flour and coco mixture with warm water, spread mixture in a well greased and paper lined Swiss roll tray, bake in a pre hated oven 190 degree for 10 minutes. Remove on a clean towel, previously dusted with icing sugar, roll the cake and let it cool. When the cake is cool spread cake with whipped fresh cream, top with strawberry filling, re-roll roulade, make chocolate glaze, pour on top of roulade, cover to coat well, chill and transfer the roulade to a serving platter.
