Chocolate Roulade with Spiced Berry Compote and Cointreau Cream
A real Christmas triumph, this dessert can be made ahead of time and frozen – simply defrost, dust with icing sugar and serve.
Serves 8 Total Time 50 mins
- 175g plain chocolate
- 5 eggs
- 175g caster sugar
- 300ml double cream
- 2 tbsp Cointreau
- 200g mixed berries, such as cranberries and raspberries
- 4 tbsp Bottlegreen Spiced Berry cordial
- Preheat the oven to 180ºC/160ºC Fan/Gas 4. Line a 34 x 24cm baking tray with greased baking paper.
- Break the chocolate into pieces, place in a small bowl set over a pan of simmering water and stir until melted.
- Alternatively heat the chocolate in the microwave for around 1 min, taking care not to overheat.
- Separate the eggs, placing in large bowls. Add the caster sugar to the yolks, beat with an electric whisk until light and creamy.
- Wash the beaters and whisk the egg whites until standing in soft peaks.
- Fold the chocolate into the egg yolk mixture then fold in the egg white. Pour into the tin, level and cook for 15–20 mins.
- Remove from the oven, cover with a damp tea towel. Leave for several hours or overnight.
- To make the compote, place the berries in a saucepan, add the cordial and allow to cook gently for several minutes until softened. Leave to cool.
- Whisk the cream and Cointreau until standing in soft peaks.
- Turn the roulade onto a sheet of baking paper dusted with icing sugar, peel off the paper.
- Spread the cream evenly over the surface then top with the compote and roll up like a Swiss roll (don’t worry if it cracks a little).
- Place on a serving plate and chill until ready to serve.
To create an enviable dinner table spread, take a look at our Christmas dinner recipes.