Chocolate Roulade with Spiced Berry Compote and Cointreau Cream
Dark and indulgent, this chocolate roulade oozing with its spiced berry filling is perfect for Christmas entertaining or for a special occasion. It can be made ahead of time and frozen, simply defrost, dust with icing sugar and serve.
Preparation time: 30 minutes
Cooking time: Approx 20 minutes
- 175g plain chocolate
- 5 eggs
- 175g caster sugar
- 300ml double cream
- 2tbsps Cointreau
- 200g mixed berries, such as cranberries, raspberries, redcurrants
- 4tbsps Bottlegreen Spiced Berry Cordial
- Preheat oven to 180c, 350f, gas mark 4. Line a 34 x 24cm baking tray with greased baking paper.
- Break the chocolate into pieces, place in a small bowl, set over a pan of simmering water, stir until melted. Alternatively heat in a microwave for approx 1 minute, taking care not to overheat.
- Separate the eggs, placing in large bowls. Add the caster sugar to the yolks, beat with an electric whisk until light and creamy. Wash the beaters and whisk the egg whites until standing in soft peaks.
- Fold the chocolate into the egg yolk mixture then fold in the egg white. Pour into the tin, level and cook for 15-20 minutes. Remove from the oven, cover with a damp tea towel. Leave for several hours or overnight.
- To make the compote, place the berries in a saucepan, add the cordial and allow to cook gently for several minutes until softened. Cool.
- Whisk the cream and Cointreau until standing in soft peaks.
- Turn the roulade onto a sheet of baking paper dusted with icing sugar, peel off the paper. Spread the cream evenly over the surface then top with the compote, roll up like a swiss roll, don’t worry if it cracks a little. Place on a serving plate and chill until ready to serve.