White Chocolate Roll Cake
All rolled into one delicious dessert to make this great
Material
How to make
Material
- Oil for greasing
- 50 g self raising flour + a little for garnish
- 5 eggs, separate the yolk and white
- 200 g caster sugar
- 150 g white chocolate
- 300 ml heavy cream, whipped
- 100 g dark cooking chocolate, shaved
- Sprinkled with powdered sugar for
- Fresh mint leaves for garnish
- 50 g black cook
- 2 tablespoons golden syrup
- 15 g caster sugar
- 1 teaspoon brandy
How to make
- Preheat oven to 200 C. Cover pan with baking paper roll. Basting oil and sprinkle with flour.
- Beat the egg yolks and sugar. Melt chocolate with 75 ml of water. Stir in egg batter
- Beat the egg whites until stiff but not dry, stir in chocolate mixture. Stir in the flour, stirring.
- Pour batter into pan, bake 12 minutes until browned and firm to the touch. Turn onto baking paper. After several minutes, peel off baking paper, cover cake with a clean tea towel and leave overnight.
- Spread whipped cream Boli surface, sprinkle with shaved chocolate and rolls. Sift powdered sugar one layer above the surface rolade.
- For sauce, heat the chopped chocolate and with 150 ml of water, syrup and sugar until melted. Simmer 30 minutes then add the brandy. Pour the sauce around the slices rolade, decorate and serve
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Published: 2011-03-17T20:00:00-07:00
White Chocolate Roll Cake
Categories:
Dessert
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