With Easter coming up I thought I would share a little treat to grace the Easter table.
Squidgy Chocolate Roulade
Preheat the oven to 180°C
1 tablespoon instant coffee granules
4 ozs good quality plain chocolate
4 large eggs, yolks and whites separated
4 ozs caster sugar
½ pint of double cream
4 ozs chocolate – I use dark, but you can use milk or white if you wish.
Icing sugar to garnish and fresh fruit to decorate.
Grease and line a 28cm x33cm swiss roll tin with non-stick baking paper.
Mix the coffee granules to a smooth paste with 1 tablespoon of hot water.
Break the chocolate in small pieces and melt in a heatproof bowl over hot water and melt gently.
Whisk the egg yolks and sugar together in a bowl until the mixture is thick and pale, then fold in the cooled coffee and melted chocolate.
Whisk the egg whites until stiff, then fold 2 tablespoons into the chocolate mixture to loosen the mixture. Then fold in the remaining egg whites, keeping the mixture as light as possible.
Pour into prepared tin and smooth gently.
Bake for 15 minutes, the top will be crusty but the underneath soft.
Put the tin onto a wire rack to cool and cover with a clean damp tea towel and leave overnight. This will soften the crust.
Sprinkle a large sheet of greaseproof paper with icing sugar. Remove the tea towel from the roulade and turn it out on the sugared paper. Peel off the lining paper then trim away all four crusty edges.
Whip the cream until stiff, fold in the grated chocolate and spread over the roulade.
Roll up, using the paper to help lift it. The roulade may crack, but this is quite usual.
Place on a serving plate and dredge with icing sugar. Decorate with fresh fruit and serve.
Last week Nancy asked for a sugar rush, so here goes….
Chestnut Meringue Cake
Preheat oven to 180ºC
8 egg whites
1lb caster sugar
For the filling
14oz unsweetened chestnut puree
3ozs dark chocolate, melted in 1 tsp water
3ozs dark brown sugar
½ pint cream whipped
Icing sugar to sprinkle
Cover two baking sheets with parchment and mark into 12in rounds – I often use an oval shape.
Whisk the egg whites until stiff and then add the caster sugar one spoon at a time. Continue whisking after each addition. Spoon the mixture onto the prepared trays to fill the circle or oval shapes.
Bake for 20 minutes or until light brown. Cool.
Beat the chestnut purée, melted chocolate and brown sugar in a bowl and, when smooth, fold in the whipped cream. Remove the meringue from the paper and place one layer on a serving plate. Spread with the chestnut filling, then put the other on top. Sprinkle on icing sugar and serve chilled.
Fresh Cranberries are in the shops right now and I love them. All year long I add the dried variety to my breakfast and I also find them much more tempting as an appetiser than peanuts. They are also available from the freezer department of most supermarkets, so there is no excuse not to try today’s recipe.
Baked Cranberry Cheesecake
Preheat the oven to 150°C
- 50g butter
- 150g crushed digestive biscuits*
- 500g cream cheese
- 300g mascarpone
- 150g golden caster sugar
- 3 eggs
- 340g fresh, frozen or dried cranberries**
20cm/8inch deep round loose-bottomed cake tin.
In a small pan, heat butter then add crushed biscuits and stir until combined. Press into the base of the cake tin and leave to cool. In a large bowl, add cream cheese and mascarpone, then beat the sugar. Next, add the eggs and lightly beat in. Stir through the cranberries, then pour the mixture into a cake tin. Put in oven to bake for about 1 hour until golden and set. Turn oven off and leave cake in oven for 1 hour to cool down. Remove from tin and place on serving plate, dust with icing/confectioner’s sugar and serve with whipped cream.
*I sometimes use Nice or Richtea biscuits for the base
**Alternatively you could try cherries or raspberries.
Preheat the oven to 160°C
24ozs Cream Cheese
1 cup Sugar
¾ teaspoon Vanilla Essence
1½ cups Sour Cream (1 pt)
2 tablespoons Sugar
1½ tablespoons Vanilla Essence.
Soften Cheese.Beat eggs and sugar.Add cheese and vanilla and salt.Pour into ovenproof dish 8” x 13”.Bake for 50 minutes.
Combine topping ingredients.Pour topping over cake and bake for 10 more minutes.Allow to cool, when cold cut into squares.Serve from dish.