Recipe - Anthea Turners Chocolate And Rum Roulade

FOR THE ROULADE
4 Freerange eggs
175 g Caster sugar
50 g Cocoa powder
3 Freerange egg whites
Icing sugar for dusting
50 g Plain chocolate; melted

FOR THE CHOCOLATE FILLING
50 g Golden syrup
25 g Butter or margarine
75 ml Double cream
200 g Plain chocolate; grated
60 ml Rum
300 ml Double cream; whipped

1. Preheat the oven to 190øC/175øF/Gas Mark 5. Line a 13 x 9 inch
swissroll tin with silicone nonstick paper.

2. Separate two of the eggs and put the whites on one side with the
three separate egg whites, Whisk two whole eggs and two yolks in a
large bowl with the caster sugar, over a pan of simmering water until
the mixture becomes thick and creamy.

3. Remove the bowl from the pan, and allow to cool. Using a large
metal spoon, fold in the cocoa powder.

4. Whisk the five egg whites in a clean bowl until stiff. Fold into
the chocolate mixture, making sure no traces of egg white can be seen.

5. Pour the roulade mixture into the prepared tin. Spread evenly over
the base, cook in the preheated oven for 2025 minutes.

6. Meanwhile make the chocolate filling. In a heavy based saucepan,
simmer the golden syrup, butter/margarine and 75ml / 5tbsp double
cream. Cool for 2 minutes, stirring continuously.

7. Remove the pan from the heat and stir in the grated chocolate,
beat with a wooden spoon until smooth and shiny. Allow to cool for 5
minutes before adding the rum. Chill the chocolate sauce for 30
minutes in the fridge.

8. Spread a damp tea towel on a work top, and lay a sheet of silicone
paper on top of the towel. Sprinkle the paper with icing sugar. Turn
the cooked roulade out onto the silicone paper. Remove tin, then
sprinkle the lining paper with cold water. Carefully peel off the
silicone paper, then trim off any ragged edges with a sharp knife.

9. Make a groove 1.5cm / 1 inch from one of the narrow ends to help
when rolling the sponge. Starting from the bottom groove, roll up the
roulade with the baking paper inside. Put the rolled up roulade on a
wire cooling rack for 5 minutes,

10. Unroll the roulade and spread the chilled chocolate sauce over the
surface of the roulade to within 1.5cm / One half inch of the edge. Spread
300ml / One half pint whipped double cream over the chocolate sauce.
Carefully reroll the roulade, discarding the lining paper. Place the
roulade on a serving plate and dredge with sieved icing sugar and
decorate with drizzled chocolate. Chill before serving.

This superrich dessert roulade should probably carry a government
health warning!

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