Roulade Bicolore

Name: Roulade Bicolore
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: French
Ingredients: 30 g dark chocolate (70 per cent cocoa), grated; 30 g white chocolate, grated; 250 ml double cream; 150 g self-raising flour; 2 tbsp milk; 1 tbsp Kahlua liqueur; 2 eggs; 150 g unrefined light muscovado sugar; 50 g butter; 60 g dark chocolate (70 per cent cocoa); ½ tsp vanilla extract; 125 g white chocolate, grated

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This two-tone cake combines two kinds of chocolate for a melting contrast of flavours. Topped with chocolate curls, it makes a spectacular Yule log or celebration cake.

Ingredients

For the roulade

60 g dark chocolate (70 per cent cocoa)
50 g butter
150

Europe
France
Cake
Vegetarian
Mediterranean

Method

Heat the oven to 180°C/gas 4.

Line a 36cm x 25cm tin with baking parchment. First make the roulade. Break the chocolate into pieces and melt in a bain-marie (that is, in a heatproof bowl over a pan of simmering water).

Place the butter and sugar in a bowl and whisk until c