CHOCOLATE ROLL WITH COINTREAU

Recipe from "Le Petit Larousse du Chocolat"
(Edition November 2008)
www.larousse.fr

Ingredients

Serves 12

For the chocolate finger biscuit:
. 3 egg yolks
. 75g (2.6oz) caster sugar
. 3 egg whites
. 70g (2.5oz) fine flour
. 15g (0.5oz) cocoa powder, unsweetened and sifte.

For the Cointreau cream:
. 1 strip gelatine
. 330ml (11.6 fl oz) milk
. 3 egg yolks
. 70g (2.5oz) caster sugar
. 20g (0.7oz) flour
. 20g (0.7oz) corn starch
. 20ml (0.7 fl oz) Cointreau
. 150ml (5.2 fl oz) liquid cream

For the syrup:
. 150ml (5.2 fl oz) water
. 70g (2.5oz) caster sugar
. 20ml (0.7 fl oz) Cointreau

For the chocolate-flavoured whipped cream:
. 80g (2.8 oz) dark chocolate
. 300ml (10.5 fl oz) liquid cream

Dressing:
Raspberry jam

Preparation

Pre-heat your oven to 200°C (390°F). Cover a bakingtray of 30 x 38cm (11 inches x 15 inches) with grease-proof paper.

Prepare the chocolate finger biscuit:
1- Beat the egg yolks with half of the sugar until white and frothy.
2- Whip the egg whites with the remaining sugar until nicely firm then gently add the eggyolk and sugar mixture.
3- Then add the sifted flour and cocoa. Pour onto the tray, spread evenly with a spatula and bake for 8 minutes.

Prepare the Cointreau cream:
1- Soak the strip of gelatine in cold water and put to one side.
2- Boil the milk in a pan then remove.
3- Beat the eggyolks with the sugar then add the flour and starch.
4- Pour a little of the hot milk into this mixture then pour the whole mixture back into the saucepan and heat gently, stirring all the time until the cream thickens. Leave to boil for one minute, still stirring, then remove from the heat.
5- Squeeze the strip of gelatine to remove as much water as possible, then add to the cream. Pour into a bowl and cover the surface of the cream with catering grade plastic film and leave to cool.
6- Pour in the Cointreau as soon as the cream is cold. Whip the liquid cream and add to the mixture.

Prepare the syrup:
Bring the water and sugar to the boil. Leave to cool before adding the Cointreau.

Prepare the chocolate-flavoured whipped cream:
1- Chop up the chocolate and melt in a bain-marie. Whip the cream until nicely firm. Pour the chocolate on top while whipping hard.
2- Soak the biscuit with syrup, cover with raspberry jam and spread a layer of Cointreau cream all over.
3- Roll the biscuit with the help of the greaseproof paper, which should be lifted off gradually as the biscuit forms a roll. Even up the ends with a knife and refrigerate for 20 minutes.
4- Then put the chocolate whipped cream into a pouch, fitted with an even nozzle and coat the whole roll.