Chocolate Roulade

Chocolate Roulade

Ingredients

Chocolate Sponge Cake:

6 large eggs, separated

4 ounces (120 grams) semisweet chocolate, chopped

1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Whipped Cream Filling:

1 cup (240 ml) cold heavy whipping cream (double cream) (40% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Ganache:

100 ml cooking cream

100 gms dark chocolate

Chocolate Sponge Cake: Preheat oven to 140 degrees C and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 15 by 12 inch sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 10 - 12 minutes (do not overbake, the cake bakes quickly). Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Whipped Cream Filling: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

For the Ganache: melt chocolate in the microwave for 10 seconds. Pour warm cream and mix gently. Spread ganache over the rolled cake.

Can be covered and stored in the refrigerator for up to five days. 

Tarka Dal

Tarka Dal

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear

3 tbsp vegetable oil

1 tbsp cumin seeds

1 small onion, chopped

3-4 whole green chillies, pricked with a knife

2cm/¾in piece fresh ginger, peeled and cut into thin strips

3 garlic cloves, peeled and left whole

3 tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

salt and freshly ground black pepper

handful chopped fresh coriander leaves

Directions

Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Vanilla Melting Moments

Vanilla Melting Moments

(from Home Cooking by Rachel Allen)

Ingredients

125 gms unsalted butter, softened, plus extra for greasing

50 gms icing sugar

50 gms corn flour

100 gms plain flour

about 2 tbsp or more Chocolate Hazelnut spread (Nutella) for filling

Directions

Preheat the oven to 180c/350f/gas mark 4. Lightly grease or line a baking sheet with parchment paper. Cream the butter in a large bowl and add the icing sugar, beating until light and fluffy. Sift in the corn flour and flour and mix until the dough comes together. Shape the dough into a sausage shape and slice into 24 equal pieces. Roll into balls, place slightly apart on the baking sheet and then flatten each biscuit a little using the back of a fork. The biscuits don't spread much so bear this in mind when flattening them. Bake in the oven for 10-12 minutes until slightly firm. Remove from the oven and leave the biscuits on the baking sheet for 5 minutes before transferring to a wire rack. Once they have completely cooled, sandwich the biscuits together with a generous layer of Nutella.

Makes 24 biscuits, 12 when sandwiched together