I turned 40 last weekend.
While the children stayed with their grandparents and aunt in London, I travelled up to the countryside in England with my dearest friend, Mary, who flew over from India, and my other dear friend, Anna, who followed from Israel. We caught the train to Carlisle and stayed with another dear friend, Lulu, who lives on a beautiful farm outside Brampton.
I celebrated in the quiet, nature, and company of three extraordinary women: many moments, blessings, and sweetness were shared.
Lulu had made this delicious chocolate roulade on the morning of my birthday. The original recipe comes from ‘The Avoca Cafe Cookbook’. The roulade itself has a very rustic, homemade look to it, which adds to its charm!
chocolate roulade
serves 8- 10
ingredients
5 eggs, separated
175g caster sugar
175g dark chocolate (55 – 70 % milk solids)
75mL water
300mL pint double cream
icing sugar or berries to decorate
preparation
- Preheat oven to 180C/350F. Line a 28 x 35cm Swiss roulade tray with foil and lightly grease.
- Put the chocolate and water in a bowl set over a pan of simmering water. Leave until the chocolate has melted, stirring occasionally until smooth. Leave to cool slightly.
- Using an electric beater with the whisk attachment, whisk the egg yolks and caster sugar together until the mixture is pale and mousse-like. Hold a figure of eight trails from the whisk.
- Fold the melted chocolate mixture into the egg yolk mixture.
- Whisk the egg whites until they form stiff peaks, then fold into the chocolate mixture.
- Pour into the tin and bake in the oven for 12-15 minutes or until firm to the touch in the centre. Remove, cover with a damp cloth, and leave to cool.
- Turn the roulade onto a baking parchment sheet and peel off the foil.
- Whip the cream and spread it evenly on top, then roll up, using the baking parchment to help—dust with icing sugar and garnish with raspberries or strawberries.
Goodness given to Stacey
