chocolate meringue roulade


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Cooking receipe to make chocolate meringue roulade under category Aga Recipes. You may find some video clips related to this receipe below.

chocolate meringue roulade

5 egg whites

175g caster sugar

1 level tsp cornflour

4 level tbsp half fat creme fraiche

125g hocolate spread

50g cooked vacuum packed chestnuts (optional)

icing sugar and cocoa powder to dust

chocolate shavings to decorate

half fat creme fraiche to serve

Use nonstick baking parchment to line a 315 x 215mm swiss roll tin.

With an electric whisk whip the egg whites in a large bowl until frothy then whisk in the sugar.

Stand the bowl over a pan of gently simmering water and whisk at high speed until very thick and shiny about 4 to 5 minutes.

Take off the heat and whisk in the comflour.

Spoon the mixture into the prepared tin and level the surface.

Bake on the grid shelf on the floor of the simmering oven for 3/4 to 1 hour or until just firm on the surface.

Cool uncovered for 1 hour.

Beat the creme fraiche into the chocolate spread.

Roughly chop the chestnuts if using and fold in.

lightly dust a sheet of baking parchment with icing sugar.

Turn the meringue out on to the paper upside down.

Carefully peel oftthe parchment.

Make a shallow cut in the meringue about 25mm from the edge of the nearest short end. Spread the chocolate mixture over the meringue and roll it up as you would a swiss roll starting from the end with the cut.

Dust with a little more icing sugar and cocoa powder and sprinkle over the chocolate shavings.

Serve with half fat creme fraiche.

The cooked meringue mixture will weep a little as its cooling dont worry.

Serves 6

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