Desserts Recipes - Chocolate Coconut Roulade Recipe

  
 

Desserts Recipes - Chocolate Coconut Roulade Recipe

Ingredients

Serves 8

  • 175g/6oz dark chocolate (broken into pieces)

  • 5 eggs (separated)

  • 175g/6oz caster sugar (plus extra for dusting)

  • 1 tablespoon water

  • 15g/1/2oz (sifted)

  • 300ml/1/2pt double cream

  • 50g/2oz creamed coconut (finely chopped)

  • 25g/1 oz flaked coconut (toasted)

Method:

  1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with greaseproof paper.

  2. Melt 100g/4oz chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the chocolate to cool.

  3. Whisk the egg yolks with the sugar until pale and fluffy. Add the water, melted chocolate and cocoa and whisk well to combine. Stiffly whisk the egg whites and lightly fold into the mixture.

  4. Turn the mixture into the prepared tin and level the surface. Bake for 20 minutes, until well risen and firm to the touch.

  5. Remove from the oven, leave in the tin and cover with a sheet of greaseproof paper and a damp tea towel. Leave at room temperature overnight, The next day, dust a large sheet of greaseproof paper with caster sugar.

  6. Turn the cake out on to the paper and remove the lining paper. Stiffly whip the cream and fold in the creamed coconut.

  7. Spread half of the cream over the chocolate mixture and roll up, like a Swiss roll. Cover the roll with the remaining coconut cream and arrange the toasted coconut down the centre.

  8. Melt the remaining chocolate and drizzle over the roll. Leave to set before serving.