Friday Bake Day...Christmas Chocolate Roulade!!

Hi Guys and Welcome to Day 10 of the Christmas Blog, I hope you are all having a great day. I've decided that i'm going to go Shopping tomorrow for Christmas Gifts, so i'll be blogging about that in next weeks blogs. For today's blog I'm going to be sharing with you another Friday Bake Day Blog, this time it's a Christmas Chocolate Roulade. Below I'll be leaving a step by step guide on how to make it along with what ingredients and utensils you will need.

INGREDIENTS

175g/6oz Plain Chocolate, broken into pieces

175g/6oz Caster Sugar

6 Eggs, separated

2 level tbsp Cocoa, sieved

300ml/10fl oz Double Cream (for the Filling)

2 Oranges, zest only, finely grated (optional)

UTENSILS 

1 Large Bowl

1 Small Bowl

Swiss Roll Tin

Grease proof Paper

Sieve 

Electric Whisk

Spoon/Spatula 

Before you start Preheat the oven to 180C/350F/Gas 4 

Step 1 Lightly grease your tin and line with grease proof paper, make sure to push the paper towards the edges. 

Step 2 Next melt the chocolate slowly in a bowl over a pot of hot water. Allow to cool slightly. 

Step 3 Separate your eggs.

Step 4 Place the Caster Sugar and Egg Yolks in a bowl and whisk with your electric whisk until light and creamy.

Step 5 Next add the cooled chocolate and stir until evenly blended

Step 6 Whisk the Egg Whites in a large bowl until stiff but not dry.

Step 7 Next stir a large spoonful of the Egg Whites into the chocolate mixture, mix and then fold in the remaining Egg Whites, then add the cocoa.

Step 8 Pour your mixture into your prepared tin and bake in a preheated oven for 20 minutes until firm.

Step 9 Remove the roulade from the oven, leave in the tin to cool. Then turn it over on to a cooling rack and then peel off the grease proof paper.(in my case i have a towel over my cooling rack as I felt it would be easier when it comes to rolling it)

Step 10 While letting the roulade cool, then whisk your cream until it holds its shape.

Step 11 Then use a spatula to spread the filling over the top.

Step 12 Next it's time to roll it up like a Swiss Roll, start with one of the edges, roll tightly to start with using the towel to help. 

And there you have it my Christmas Chocolate Roulade. For decoration I just dusted some Icing Sugar over the top and I also placed a "Merry Christmas" decoration on top. 

I hope you all enjoyed Day 10 of the Christmas Blog, don't forget to leave me a comment below or tweet me @fabulous_and. I hope you all have a great weekend, talk to you all again on Monday.

Stay Stylish and Fabulous x