Name: Chocolate & Apricot Roulade
Yield: Makes 12-14 slices
Cuisine: Japanese
Ingredients: 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 25 ml (scant 1 fl oz) lemon juice; 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 7 g (1 generous tsp) leaf gelatine; Chocolate decorations and edible gold leaf, to finish; 500 g (1 lb 2 oz) ready-made apricot purée (OR see Blackcurrant Purée); 210 g (7½ oz) apricot purée (see Blackcurrant Purée); 100 g (3½ oz/scant ½ cup) caster (superfine) sugar; 30 g (1 oz/¼ cup) cocoa powder, sifted; 210 g (7½ oz) egg yolks (about 10½ eggs); 175 g (6 oz/¾ cup) caster (superfine) sugar; 175 g (6 oz) egg whites (about 5½ eggs); 150 g (5½ oz/1 cup) plain (all-purpose) flour, sifted; 300 ml (½ pint/1¼ cups) whipping (pouring) cream (30% butter fat)

Preparation info

Makes
12-14
slices

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Although a traditional dish here, these are known as roll cakes in Japan, where they are becoming innovative and incredibly popular.

Ingredients

Chocolate decorations and edible gold leaf, to finish

Method

First, make the roulade sponge:

1 Preheat the oven to 180°C (350°F/ Gas 4). In a mixing bowl, slowly whisk the egg whites, gradually adding the sugar and increasing the speed. Continue to whisk to a soft peak meringue. Alternatively, whisk the egg

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

First, make the roulade sponge:

Part of