Our lovely scrumptious foodie friends at deWintons have been kind enough to let us post this delectable Christmas Chocolate Roulade recipe: Allowing those of us that like to plan and be prepared, a sneaky advantage of making one (of the many) Crimbo puds this early on in December…. and then store it in the freezer until the feasty festivities ensue.

Here’s hoping we can resist the temptation of eating it until then…

Maybe we should make for now and one for the Christmas..?

Maybe we should make for now and one for the Christmas..?

Christmas Chocolate Roulade with Cranberries & Brandy

Ingredients:  serves 6

5 eggs
170g caster sugar
170g plain chocolate
3 tbsp water
1 tsp instant coffee
Icing sugar
½ pint double cream, whipped
1 tbsp brandy
3 tbsp of wholeberry cranberry sauce (Ocean spray from Waitrose is great)

Method: Preheat the oven to 170c.
Separate the eggs, placing the yolks in one large bowl and the whites in another.
Mix the caster sugar into the egg yolks and beat until creamy.
Meanwhile, melt the chocolate, water and coffee together in a basin over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl, or use a bain marie.

Once the chocolate has melted mix the egg yolk mixture carefully but thoroughly into the chocolate.
Mix the egg whites until stiff and fold into the chocolate mixture, taking care not to knock too much air from the whites as you fold.
Pour into a greased rectangular tin lined with baking parchment or buttered greaseproof paper.
Bake in the oven for 12 minutes until just cooked, checking using a skewer – if it comes out clean the roulade is cooked.
Leave overnight in the tin covered with a damp tea towel.

The next day sieve a layer of icing sugar over a piece of clean baking parchment the size of the baking tin and turn the roulade upside down onto this.

Remove the baking parchment stuck to the roulade, gently fold the brandy and cranberry sauce into the whipped cream and spread in a single layer to cover the whole cake.
Carefully, using the greaseproof parchment, roll the roulade up and onto a flat plate.


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