Chocolate & Apricot Roulade

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

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

Asia
Japan
Cake

Method

First, make the roulade sponge:

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. Alterna