Summer Berry Chocolate Roulade
Who doesn’t love a bit of berry picking in the summer? It’s a great afternoon out and so good to bring all that luscious fruit home, ready for a recipe, or just for munching. We are very lucky to live in the South East with fruit picking farms across East, West Sussex and Kent a plenty. One of my favourite family pictures is the children sitting on our front door step – couldn’t even get them in to the house without them stopping, sitting down on our front door step and nibbling on the contents of their strawberry and raspberry filled punnets from our local fruit picking farm – big red lips and fingers all round!
Here’s my recipe, which I have adapted from one I have used a lot from the marvel that is Good Housekeeping, all their recipes are just fabulous and used by many chefs as a basis for their own versions.
My version has been used many times in the SK house, always a favourite – well, you can’t go wrong with chocolate, cream and fruit really can you? especially luscious, in season British berries, they’re just delicious.
150g good quality plain chocolate (70%, you can get it from most supermarkets)
4 eggs – separated
130gms light soft brown sugar
2 level tbsp cocoa powder
1 tsp vanilla essence
1 tsp hot instant coffee (1tsp coffee granules/powder 1tbsp hot water)
150ml (1/4 pt) double cream
15 ml (1 level tbsp) icing sugar
150ml (1/4 pt) Greek style yoghurt
1tsp Rose Water (available from good supermarkets)
225g fresh berries (raspberries work best, but I used raspberries, blackberries and blueberries in this one, feel free to use whatever you have!)
Fresh berries, fresh mint
Line with baking parchment a 23 x 33cm (9 x 13”) swiss roll tin or grease and line with greaseproof paper. I have found it’s worth investing in a roll of baking parchment, saves the need to grease everything too. Melt the chocolate, either in a microwave (10 secs or so at a time, stirring well in between to stop the chocolate burning in the middle, or melt your chocolate in a bowl over some simmering water, but make sure your bowl is a snug fit, don’t let the steam get in to the chocolate, water and chocolate don’t mix well). Leave to cool slightly.
Whisk the egg yolks and sugar together in a bowl until very thick and pale. Beat in the chocolate. Whisk the egg whites until stiff, then fold carefully in to the chocolate mixture with the cooca powder, vanilla essence and coffee. Pour the mixture in to your prepared tin and spread evenly.
Bake in the oven at 180º (I did mine at 160º but as I’ve mentioned before, my oven is a bit fierce!), gas mark 4 for about 15 – 20 mins, until well risen, nice and firm to the touch.
Whilst the roulade is baking lay a large piece of baking parchment or greaseproof paper out on your worktop and sprinkle liberally with caster sugar. When the roulade is cooked turn it out upside on to the sprinkled baking parchment and carefully peel off the lining paper. Lay a damp tea towel over the roulade to cool.
To prepare your filling, whip the cream and icing sugar together until it forms soft peaks. Gently fold in your Greek yoghurt and rose water. When the roulade is cool, carefully cut a score with a sharp knife at the left hand narrow end of your roulade so that it will be easier to roll up. Spread your cream filling over the roulade, then sprinkle with the fruit.
Starting from the narrow end that you scored and taking the parchment underneath with your fingers, tightly roll your roulade up with the parchment, using the parchment to help you roll. When it is rolled up, transfer to your serving dish and decorate with more fresh fruit and sprigs of fresh mint. Sprinkle with more icing sugar if you want to. This is just scrumptious! Liz x