Chocolate Brownie Roulade

Ik hou van koken en ook taart maken. Dit recept is één van mijn favorieten. Dit maak ik vaak voor mijzelf. Deze taart is heerlijk en luchtig. Je blijft er van eten .  Ik heb dit recept van SuperCookery : Chocolate & baking. Engelse taal dus, Daarom schrijf ik het in het Engels. Wel heb ik het recept enigszins aangepast.







Chocolate Brownie Roulade
Serves 6-8

Ingredients

150 g / 5 ½ oz dark chocolate, broken into pieces
3 tbsp water
170 g/ 6 oz/ ¾ cup caster (superfine) sugar
5 eggs (L) , separate
Pinch of salt * (i.p.v. zout gebruik ik Cream of Tartar ( ½ tsp. Deze kun je bij de Toko kopen)

250 ml double(heavy) cream, whipped lightly ( slagroom)
2-3 tbsp icing sugar
1 tsp. vanilla
Icing (confectioners/) sugar, for dusting

Chocolate Brownie Roulade : Ingredients

1.Grease a 30x20 cm/12x8 inch swiss roll tin (pan) and line with greased baking parchment. (maar ik gebruik 10x13 inch pan)

2.Melt the chocolate with the water in a small saucepan over a low heat until the chocolate has just melted. Leave to cool.


3. Whisk the half of sugar and egg yolks for 2-3 minutes until thick. Fold in The cooled chocolate.



4. Whip the egg whites until frothy. Sprinkle in cream of tartar and beat until it is white in colour.Add in the rest of sugar 2-3 times (a little at a time). Gradually beat in the rest of sugar until stiff. Fold a quarter of the egg whites into the chocolate mixture, then lightly fold in the rest.
Whip the egg whites until frothy. Sprinkle in cream of tartar and beat until it is white in colour.Add in the rest of sugar 2-3 times (a little at a time). Gradually beat in the rest of sugar until stiff.
Fold a quarter of the egg whites into the chocolate mixture, then lightly fold in the rest.
5.Transfer the mixture to the prepared tin (pan) and bake in a preheated oven, 180ºC/350ºF/ Gas Mark 4, for 23-25 minutes until risen and just firm to the touch. Leave to cool.
Fold a quarter of the egg whites into the chocolate mixture, then lightly fold in the rest.
6.Turn the roulade out on to another piece of baking parchment dusted with icing (confectioners) sugar and remove the lining paper.

7. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.

8.Spread the cream over the roulade. Starting from a short end, roll the sponge away from you using the paper to guide you. Trim the ends of the roulade to make a neat finish and transfer to serving plate. Leave to chill in the refrigerator until ready to serve.


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