Ingredients:
1 Chocolate Swiss Roll Cake
30 mls Grand Marnier
25 dark chocolate pencils or 100 gms dark chocolate to make band around cake
300 gms dark chocolate (70% Cocoa)
125 grams Butter
6 egg whites
6 egg yolks
375 mls double cream whipped till stiff
3 Table spoons icing sugar
10 Medium Strawberries to decorate
Method:
(If making a chocolate band for the sides rather than using chocolate pencils, you will need to melt 100gms of chocolate. Using a strip of silicone, coat the silicone with chocolate and allow to set then wrap around the inside of the cake tin)
1. Spray inside a medium sized spring form cake tin with oil and make a cartouche to line the bottom of the tin
2. Cut the chocolate swiss roll cake into 1cm slices and line the bottom of the tin, if available, sprinkle with some Halen Mon Vanilla Salt
3. Beat the egg whites until soft peaks form then gradually add icing sugar and continue to beat until disolved then set aside
4. In a bowl over boiling water melt the dark chocolate with the butter and heat until slightly warm then whisk in the egg yolks and Grand Marnier and let cool
5. Gently fold in the cream followed by the egg whites and when smooth and completely mixed, pour the mixture into the cake tin.
6. If you have not used a silicone band to make the chocolate band around the cake, slide the chocolate pencils down the sides of the cake against the tin so that they are touching this will form the layer around the cake
7. Place in the refridgerator for 3 hours to set then decorate with sliced strawberries and if you have any chocolate pencils left over break them up and sprinkle over the top of the cake.
1 Chocolate Swiss Roll Cake
30 mls Grand Marnier
25 dark chocolate pencils or 100 gms dark chocolate to make band around cake
300 gms dark chocolate (70% Cocoa)
125 grams Butter
6 egg whites
6 egg yolks
375 mls double cream whipped till stiff
3 Table spoons icing sugar
10 Medium Strawberries to decorate
Method:
(If making a chocolate band for the sides rather than using chocolate pencils, you will need to melt 100gms of chocolate. Using a strip of silicone, coat the silicone with chocolate and allow to set then wrap around the inside of the cake tin)
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1. Spray inside a medium sized spring form cake tin with oil and make a cartouche to line the bottom of the tin
2. Cut the chocolate swiss roll cake into 1cm slices and line the bottom of the tin, if available, sprinkle with some Halen Mon Vanilla Salt
3. Beat the egg whites until soft peaks form then gradually add icing sugar and continue to beat until disolved then set aside
4. In a bowl over boiling water melt the dark chocolate with the butter and heat until slightly warm then whisk in the egg yolks and Grand Marnier and let cool
5. Gently fold in the cream followed by the egg whites and when smooth and completely mixed, pour the mixture into the cake tin.
6. If you have not used a silicone band to make the chocolate band around the cake, slide the chocolate pencils down the sides of the cake against the tin so that they are touching this will form the layer around the cake
7. Place in the refridgerator for 3 hours to set then decorate with sliced strawberries and if you have any chocolate pencils left over break them up and sprinkle over the top of the cake.
