Preheat oven to 180. Separate 6 large eggs and beat yolks and 175g caster sugar until very thick and pale. Sift in 50g coca powder and stir.
Beat egg whites until stiff but not dry. Stir in a tb into the egg yolk mixture, then fold in the rest.
Pour into a 33x23cm swiss roll tin (oiled and lined with baking paper). Bake 15-18 mins until top is springy to touch.
Remove from oven and cover with large sheet baking paper, then invert it on to a board. Remove lining paper and roll up with the help of the large sheet, keeping paper inside the roll. Allow to cool completely (30mins).
Crush 12 ferreros and stir in 7tb of creme fraiche or whipped cream and mix well. Unroll the roulade and spread the filling. Roll up, rolling away from you.
Dust liberally with cocoa. Halve ferreros and place on top of roulade in a straight line. Drizzle melted milk (50g) and white (50g) chocolate using a fork or teaspoon and dush lightly with cocoa. This will keep in the fridge for 24 hours.
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