For dessert week of the second series of The Great British Bake Off, the technical challenge was to bake a Chocolate Roulade. One of the hardest things about this technical challenge was to trying to make the roulade look presentable because as you roll up the roulade it starts to crack a lot.
I will try and start to post more of The Great British Bake Off technical challenges. I have been busy with university the past few weeks. They will mostly likely not be in order, but I will try to keep them in order if I can. I think the next challenge I am going to do is the Bloomer Bread from Series 2, Episode 3.
6 x Eggs
175g Dark Chocolate (I like to use Cadbury’s Bournvile)
175g Caster Sugar
2 Tbsp Cocoa Powder
300ml Double Cream
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line a 33cmx23cm Swiss roll tin with greaseproof paper.
2. Melt the chocolate using a double boiler. While the chocolate is melting, separate the eggs into egg whites and egg yolks and place into bowls.
3. Place the egg whites into a large mixing bowl and whisk the egg whites until the egg whites form still peaks.
4. In another large bowl place the egg yolks and caster sugar and mix until the mixture becomes paler and thicker. The mixture should flow in a ribbon like trail.
5. Once the chocolate cooled, pour the chocolate into the yolk-sugar mixture and mix until everything is incorporated.
6. Next add two tablespoons of the egg whites into the chocolate mixture. This is done to slacked down the mixture. Once incorporated, fold in the rest of the egg whites into the chocolate mixture suing a rubber spatula. Using a figure of eight motion to fully incorporate the egg whites into the chocolate mixture.
7. When there are no specs of egg white in the chocolate mixture, carefully pour the mixture into the Swiss roll tin and move the tin around to make sure the mixture is level.
8. Bake for 20-25 minutes, until risen and the top is crisp. Then remove from the oven and allow cooling for 45 minutes.
9. Place a large sheet of baking parchment onto a work surface and dust with icing sugar. Next whipped the double cream until the cream reaches stiff peaks.
10. Turn the cooled roulade into the parchment paper and spread the cream evenly over the roulade.
11. With the shortest edge facing you, make cut in the roulade going half way down the sponge. Using the parchment paper as help roll the roulade tightly.
12. Then place onto a serving plate and dust with icing sugar.