Chocolate roulade
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I've just made a delicious chocolate roulade from Merry Berry's GBBO recipe.
I tastes amazing, but I had a bit of a problem rolling it up. It just didnt seem flexile enough; the sponge cracked through rather than rolling.
Did i let it cool for too long? The recipe just says to cool it in the tin, it doesn't say whether you have to let it go completely cold or not before attempting the roll up.
Anyone got any ideas?
I tastes amazing, but I had a bit of a problem rolling it up. It just didnt seem flexile enough; the sponge cracked through rather than rolling.
Did i let it cool for too long? The recipe just says to cool it in the tin, it doesn't say whether you have to let it go completely cold or not before attempting the roll up.
Anyone got any ideas?
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Already done that, hubbie had two slices! We will never eat the whole thing between us (it was a trial run for friends coming to lunch next weekend), so I gave away a couple of slices to our neighbours. I told him that with no flour or butter in it, it's practically a health food!
Would still like to be able to roll a proper round one though!
I think you can let it cool too much and also you can try rolling to fast. It needs to be coaxed.
It's rare I can get a Swiss Roll to roll without cracking. I just put whipped cream over the cracks and adorn with fruit - rasps or strawbs. I'd do the same with a chocolate roulade.
It cracked so much it is more square than round! I don't mind small cracks, but it almost broke in to two when I tried to get it to roll. Actually when you cut it into slices it looks OK.
I think I rolled too fast, I was so nervous, LOL
Cream is a good idea, or I could sprinkle on extra icing sugar. My stuff always looks homemade, but tastes delicious!
Ah right, maybe I did cook it for a minute too long. But it was the perfect consistency, just melted in the mouth . So it couldn't have been that overcooked.
Practice makes perfect!
When it has cooled you can un-roll it, take off the lining paper, fill it and re roll. You will still get small cracks but it shouldn't completely break.
You are right when you say practice! Good luck.
Oh that sounds like a great tip, thank you. Is this with a flour-less and fat-less roulade?
Might try that on Sunday when our friends come over.
Do you blend your cocoa with hot water or use it straight from the tin? I find you get a more chocolatey taste if you blend it first and leave it to cool.
The recipe uses melted plain chocolate, eggs, sugar nd a couple of spoons of cooa mixed in at the end.
I've found a recipe for lemon roulade with lemon curd, cream and raspberries in the middle