Jocelyn Hancock is Brisbane’s Lady of Baking who has kindly shared her recipe for White and Dark Chocolate Roulade, the perfect dessert to make for your loved one this Valentine’s Day.
White and Dark Chocolate Roulade
Ingredients
175g dark Lindt chocolate
5 egg yolks
175g caster sugar
2 tablespoons brandy
5 egg whites
Filling
110g white Lindt chocolate
200ml cream (whipped)
Method
Line a sponge roll tin (30 x 30 x 2cm) with silicone or ‘Bakewell’ paper. Brush with a small amount of melted butter.
Melt chocolate over a double boiler and allow to cool.
Whisk off yolks and sugar until thick and pale. Add brandy and fold in melted chocolate.
Whisk egg whites till soft peaks form and fold through chocolate mixture.
Spread mixture evenly into the tin. Bake 12-14 mins at 180 deg c.
Remover from oven. Cover with a clean cloth and allow to cool. Dust an extra piece of silicone paper heavily with icing sugar.
Turn out roulade and spread with filling. Roll up and allow to set in fridge for 30 minutes before serving.
Filling
Whip cream till firm peaks appear and set aside.
Melt half the chocolate and fold through the cream and then chop the remaining chocolate and fold through cream.
Slice and enjoy with your loved one.
Where – 296 Montague Road, West End
Phone – (07) 3844 1088
Website – www.cakeandbake.com