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For that icing and filling
- 285ml/9½fl oz carton double cream
- 450g fondant chocolate, for example Lindt Lindor
- icing sugar, for dusting
Method
Heat oven to 190C/fan 170C/gas 5. Butter and line the bottom and sides of the 30 x 35cm Swiss roll tin with baking parchment.
Separate the eggs, putting them into two large mixing bowls. Add some sugar and a pair of tablespoons of water towards the egg yolks. Utilizing an electric whisk or tabletop mixer, whisk the sugar and yolks for around 5 mins before the mixture is light in colour and thick enough to depart a trail once the whisk blades are lifted. Sift within the flour and cacao, then fold in gently, while using whisk blades or perhaps a large metal spoon.
Utilizing a clean whisk, beat the egg-whites until they're stiff, then fold in to the cake mixture in three batches, again while using blades to preserve just as much air as you possibly can.
Pour the mix evenly within the prepared tin, then carefully spread towards the edges. Bake for 10-12 mins, or before the cake feels firm to touch. Place a large sheet of baking parchment around the work surface and sprinkle gently with caster sugar. Turn the wedding cake out to the parchment and remove the liner paper. Cover having a clean tea towel, then leave to awesome completely. Trim just a little cake all the perimeters, then score across the fringe of among the lengthy sides from the cake and roll-up after that, while using paper that will help you, moving the paper within the cake.
To help make the icing and filling, bring the cream towards the boil in a tiny pan, remove in the heat, then burglary 400g from the chocolate. Stir until it's melted and smooth. Leave to awesome, then chill until it's spreadable, about 1 hr. Chop the rest of the chocolate, spoon another from the icing right into a bowl, then stir them together to help make the filling.
Carefully unroll the wedding cake, then spread all of the filling to within 2cm from the edges. Roll-up the wedding cake again while using paper that will help you, then focused on a board.
Cut a thick diagonal slice off one finish from the cake. Transfer the bigger easy to some board or flat serving plate. Spread just a little icing over cut side from the small easy and connect it towards the large roll to create a stump (as photo). Spread remaining icing within the cake, then dust with icing sugar for everyone.
Recipe from Live Show magazine, December 2006
Chose to make this for holiday, really was nice, and surprising well. made on holiday eve and it was still nice on boxing day, wasn't dry whatsoever. I made use of a mixture of universe choc, and milk choc and 1 bar of lindt as didnt wish to spend to much, labored very well. I additionally added a skinny layer of chocolate buttercream in the centre, just to really make it alittle more interesting. can make this over and over.
debbiegoss 28th 12 ,, 2012
tasty and simple, managed to get 3 occasions now, with chocolates and milk chocolate. will get simpler every time. I added just a little cherry liquor in to the sponge at Holiday. went lower a goody :o)
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