The most delectable Tigerrrr chocolate roulade
Roll up roll up, for this dish, full of panache. You’re bound to love this delicious delight, covered with semi-sweet chocolate ganache, that melts in your mouth, it’s so airy and light. With lots of whipped cream, not just a dash, in a meringue roulade, rolled up nice and tight. It’s bound to entice you, it tastes just right.
Once the rolling is complete you repeat the technique. You cover it all over with more whipped cream, and drizzle dark chocolate for a chocaholic dream. It’s most important that you have fun with the design, you don’t have to do the same pattern as mine. You can create your own style, along your own lines. This delectable log is such fun to make, it’s almost as good as eating the cake.
It’s an easy desert to prepare, and makes people smile, everywhere. It certainly didn’t last very long, everyone kept on going until it was gone. It’s the kind of cake where you start with the belief, that I couldn’t possibly eat a big piece, it really is too creamy and sweet, for me to have a lot to eat. So, when you first begin, you decide on a sliver that’s wafer thin, but it’s amazing how many slivers you can fit in. And although no one is really famished, before you know it the whole thing has vanished.
So if you are going to make this cake its so nice, I suggest you take a substantial slice, and that’s where you draw the line, because if you eat it one sliver at a time, if you’re like me you’ll demolish it solo, as you shave it oh so slowly in slow mo. Or invite a bunch of good friends to save you from temptation, it might be your only hope for salvation. So that’s the end of my story, ladies and gents, down below you’ll find the ingredients. And, of course, you’ve got the method too, (don’t let it be said I’m not good to you)
· 5 egg whites room temperature
· 225g caster sugar
· ½ tsp white wine vinegar
· 1 teaspoon cornflour
· 1 teaspoon vanilla extract
· Whipped Cream
· 600mls pure cream or thickened cream
· 3 tablespoons Icing sugar soft mixture, sifted (not pure icing sugar)
· Chocolate Ganache
· 200g semi dark chocolate chips
· 100mls cream
Preheat oven to 180C, line a 25 cm x 35 cm a shallow baking tray or a swiss roll tin with baking paper, allow baking paper to go over the sides of the tin. Using a basting rush, grease the baking paper with a little bit of oil, this will guarantee that the meringue will not stick to baking paper.
In a clean and dry bowl of a stand mixer or a handheld electric mixer, whisk the egg whites on medium speed until soft peaks have begun to form, this should take 4 to 5 minutes. Start to add the sugar a tablespoon at a time. Increase the speed to medium - high and continue to whisk for 3 more minutes until firm peaks have begun to form. Increase the speed to high and continue to whisk for another 3-4 minutes until the mixture forms firm and glossy peaks.
Turn the mixer off. Using a large metal spoon, gently fold in the vinegar, corn flour and vanilla extract keeping the mixture well aerated.
Transfer the mixture into the tin lined with baking paper. Level meringue using a knife or a palette knife.
bake in the centre of the oven for 15 minutes
Remove from the oven and let it cool to room temp. The meringue will have formed a crust on top and puffed while baking, however, as it cools, it will deflate and flatten out.
Cut a sheet of baking paper big enough to fit the baked meringue. Dust the baking paper with icing sugar mixture. Gently tip the meringue onto dusted baking paper and carefully peel away the lining paper.
For whipped cream
Whip cream on high speed adding the sifted soft icing sugar mixture.
Whip until firm peaks form, place in the fridge.
For chocolate Ganache
Place chocolate in a heat proof bowl.
Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a boil– that’s too hot!) Pour over chocolate, then let it sit for 1 minute.
Using metal spoon or small rubber spatula, slowly stir until completely combined and smooth. Allow to cool to room temp.
Spread 3/4 of the ganache over the meringue. Spread a little more than half of the whipped on top of chocolate ganache leaving a border around the edge. Use the baking paper to help roll the meringue along the long edge and roll into a log and roll the roulade onto a serving dish. I literally roll the roulade onto my rectangular shallow serving dish.
Cover the roulade with remaining cream, drizzle with remaining ganache and place in the fridge until ready to serve.
If you find ganache is too firm to drizzle just add cream until you get a runny consistency. Only add a teaspoon at a time until you get the desired consistency.