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Chocolate and Irish Cream Roulade
Chocolate and Irish Cream Roulade is a modern Northern Irish recipe for a classic dessert or cake of a chocolate and egg roulade with a cream and Irish Cream liqueur filling that makes an excellent treat for a New Year's eve party. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Chocolate and Irish Cream Roulade.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
Here is a modern Northern Irish recipe that always goes down a treat at New Year's eve parties.
Chocolate and Irish Cream Roulade: A Northern Irish recipe for a dessert or cake of a chocolate and egg roulade with a cream and Irish Cream liqueur filling that makes an excellent treat for a New Year's eve party,
Ingredients:
For the Roulade:
5 large eggs, separated
175g caster sugar
175g dark chocolate, melted
chocolate shavings, to garnish
icing sugar, for dusting
For the Filling:
300ml double cream
2 tbsp icing sugar
6 tbsp Irish cream liqueur (eg Baileys)
Method:
Add the egg whites to a bowl and whisk until stiff and glossy (but do not over-beat, you do not want the whites to be dry). Add the egg yolks and sugar in another bowl and whisk them together until the mixture leaves a trail when the whisk is lifted.
Fold the melted chocolate into the egg yolk mixture then carefully fold in the beaten egg whites (take care not to beat the air out of the egg whites). Pour the resultant mixture into a Swiss (jelly) roll tin lined with baking parchment (about 33 x 23cm is ideal). Use a palette knife to spread the mixture evenly in the tin, ensuring that it reaches to all the edges.
Transfer to an oven pre-heated to 180°C and bake for about 20 to 25 minutes, or until the mixture has only just set in the centre. Remove the tin from the oven and cover with a clean, just damp, tea towel, setting it aside for at least 4 hours (preferably over night) to cool.
For the filling, whip the cream until it forms soft peaks then fold in the icing sugar, followed by the Irish cream.
Dust a sheet of baking parchment with icing sugar then carefully turn the roulade out onto it. Peel away the backing baking parchment from the roulade then spread the cream mix all over the surface. Using the baking parchment underneath the roulade to help you, roll the roulade up.
Set it on a serving dish with the seam side downmost and chill in the refrigerator until you are ready to serve.
Just before serving, dust with icing sugar and garnish with the chocolate shavings (or chocolate curls). This roulade will keep fresh for up to two days.
Find more Hogmanay/New Year Recipes Here
