Festive Chocolate Roulade is a decadent chocolate delight, perfect to share with friends and family on the Christmas table.
Ingredients
- 150g Llaeth Y Llan Natural Greek Style Yogurt
- 150g Plain Chocolate
- 400g Dark Chocolate
- 100g Caster Sugar
- 8 x Large Eggs (separate whites and yolks)
- 2 tbsp Icing Sugar
- 1 tsp Vanilla Essence or Bean Past
Instructions
- Preheat oven to 180C/160C Fan/Gas Mark 4. Line a swiss roll tin with baking parchment.
- Melt the plain chocolate in a bowl over a pan of barely simmering water. Stirring occasionally.
- Whisk 4 egg yolks with the sugar for 10 mins, until the mixture is pale and creamy. In a separate bowl, whisk 4 egg whites until you have soft peaks. Stir the plain chocolate mixture into the egg yolk mixture and when combined, gently fold in one spoonful of the egg white mixture to loosen the mix, followed by the rest.
- Spoon the mixture into the prepared swiss roll tin and smooth over evenly. Bake for 20 mins until risen and firm to the touch. Leave to cool for 5 minutes. Sprinkle a clean sheet of baking paper with icing sugar and turn the roulade out onto it. Cover with a clean tea towel.
- For the filling, melt the dark chocolate over a bowl of simmering water and cool. Whisk the remaining 4 egg whites until stiff peaks. Gently fold the egg whites into the cooled chocolate until combined.
- In a separate bowl, mix the LYL natural Greek-style yogurt with the icing sugar and vanilla essence or bean paste.
- When the roulade is cooled, spread over a layer of chocolate filling, followed by a layer of yogurt filling.
- Using baking paper, roll up the roulade. It doesn’t matter if it cracks. Transfer to a serving plate with the join side facing down. Dust with icing sugar. Chill until ready to serve.
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