Chocolate Roulade Star Log
Ingredients
Ingredients
For the recipe Chocolate Roulade Star Log
For the Cake:
| 100 g | Caster Sugar |
| about 5 g | Dr. Oetker Madagascan Vanilla Paste (1 tsp) |
| 40 g | Plain Flour |
| 20 | Dr. Oetker Fine Dark Cocoa Powder (20g) |
| 55 g | Ground Almonds |
| 2.5 g | Dr. Oetker Baking Powder (½ tsp) |
| 15 - 30 ml | Valencian Orange Extract or 1-2 tsp Orange Juice |
| 3 | Medium Eggs , Seperated |
For the Filling:
| 200 ml | Double Cream |
| 15 g | Icing Sugar (1 tbsp) |
for the Topping:
| 400 ml | Double Cream |
| 45 | Dr. Oetker Fine Dark Cocoa Powder (45g, Sifted) |
| 30 g | Icing Sugar (2 tbsp) |
| Dr .Oetker Giant Chocolate Stars |
preparation
Preparation
Chocolate Roulade Star Log
Heat the oven to Mark 6/200°C. Whisk together the egg yolks, sugar and vanilla extract until pale. In a separate bowl, whisk the egg whites until stiff.
Mix together the flour, Cocoa, ground almonds and baking powder. Fold in the egg yolk mixture along with the egg whites until combined. Spread into a 21x31cm lined Swill roll tin. Bake for 10 mins.
Cool in the tin for 10-15 mins, then carefully turn out onto fresh baking paper, drizzle with alcohol or orange juice and gently roll using the paper to help you. Leave tolled until ready to fill.
Whip the cream for the filling with the icing sugar, then unroll the sponge, fill and re-roll. Whip the topping ingredients together and spread all over the log. Decorate with the chocolate stars.
To save time use a good quality bought Swiss roll and decorate using step 4.
Nutritional Information for the recipe Chocolate Roulade Star Log
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
4233
kJ
1011 kcal |
1591
kJ
380 kcal |
| Fat | 71.31 g | 26.81 g |
| Carbohydrate | 33.61 g | 12.64 g |
| Protein | 37.03 g | 13.92 g |
