Ingredients:
150g plain chocolate
3 tbsp water
4 large free-range eggs, separated
100g Fruisana Fruit Sugar
[hd]for the filling[/hd]
2 small bramley apples
100g cranberries
50g Fruisana Fruit Sugar
1/2 tbsp ground cinnamon
200ml double cream
chocolate leaves
method:
- Break the chocolate into pieces and place with the water in a saucepan, over a gentle heat to melt. In a bowl whisk together the egg yolks and Fruisana until creamy and thick. Then whisk in the warm melted chocolate.
- In a clean bowl, whisk the egg whites until stiff and then fold into the egg yolk mixture. Pour the mixture into a greased and lined swiss roll tin 20 x 30cm and bake in the oven at 180C/350F/Gas 4 for 25-30 minutes until evenly risen and firm to the touch.
- Remove from the oven and leave to stand in the tin for 10 minutes then cover with a clean tea towel and leave for 4 hours to allow it to set and become pliable.
- Peel and slice the bramley apples and place in a saucepan with the cranberries, cooking until softened. Stir in the sugar and the ground cinnamon and leave to cool.
- Whip the double cream until firm and then stir in the apple mixture. Turn the roulade onto a piece of greaseproof paper lightly sprinkled with fruit sugar. Carefully remove the lining paper.
- Spread the cream mixture evenly over the roulade and roll up like a swiss roll. Store the roulade in the fridge until required.
