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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Fortified Wines
were judged with Chocolate Roulade with Chocolate Mousse and Cream

 

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As presented by Celebrity Chef MICHAEL MANNERS

8 Serves

Ingredients -

Sponge

175g dark chocolate

6 eggs separated

175g caster sugar

2tbsp cocoa powder

Mousse

2 eggs - separated

100g dark chocolate

65g butter

40g icing sugar


To Serve

Hazelnut Praline

icing sugar

 

Method

Sponge

1. Preheat oven 175C

2. Line a flat tray with baking paper (30cm x 40cm)

3. Mix sugar and egg yolks.

4. Whip egg whites until they form firm peaks.

5. Melt the chocolate.

6. Allow to chocolate to cool a little and then add to the sugar/egg yolks mixture.

7. Fold in the cocoa and then the whipped egg whites. 

8. Spread the mixture out on the prepared tray and bake for 12-15 minutes.

9. Remove from the oven and allow to cool slightly.

 

Chocolate Mousse

1. Melt the chocolate.

2. Add the butter to the melted chocolate and mix. Whisk in the egg yolks.

3. Whip egg whites until they form firm peaks.

4. Allow to chocolate mixture to cool and then fold in the whipped egg whites with the addition of the icing sugar. 

 

Assembly

1. Spread mousse evenly over the chocolate base.

2. Whip 250ml cream and spread over the mousse and then roll the cake as in a swiss roll.    

 

To serve

1. Create a Hazelnut Praline using roasted Hazelnuts, sugar and water.

2. Dust roulade with icing sugar and sprinkle with praline to serve.

Click to review previous Chefs’ food recipes for this Category of Wines.



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