Chocolate Roulade With Ganache Filling
Submitted by sandra Alicante on April 09, 2011 at 11:03 am

DESCRIPTION
Rich, chocolate and easy - what could be better?

SUMMARY
Yield 8 servings File under cakes, chocolate, desserts

INGREDIENTS
3 large eggs
3 ounces sugar
2 ounces plain flour
1 ounce cocoa powder
4 ounces dark chocolate, broken into small bits
2 fl oz whole milk
4 fl oz double cream, (nata por cocinar)
couple dash peppermint oil

INSTRUCTIONS
Pre heat fan oven to 180c.

Line a swiss roll tin with greased greaseproof paper.

Whisk eggs and sugar together until VERY thick and pale, your whisk should leave a trail. Fold in sieved mix of cocoa and flour, don't stir as you will knock air out. Carefully pour into lined tin and bake for about 10- 15 min until JUST firm when pressed in the middle with a finger. Do lot leave unattended (I found to my cost) as it goes from raw to cooked rather fast!

Rmove from oven and turn out onto a fresh sheet of sugar sprinkled greaseproof, remove ling paper and cover with clea damp tea towel. Allow to cool.

While cooling, make ganache.

Heat milk just to a boil, add peppermint oil if using. Pour quickly onto chocolate and stir to melt. If not quite melted, microwave on LOW for a few seconds but don't overdo it or it will go grainy.

In clean bowl, lightly whip cream to soft peak, better to under whip than over do it, it just needs a little air in it, not to be stiff at all.
Fold into chocolate mix until just combined. Cover and put in fridge until just stiff enough to spread, anything from 15 min to an hour, depending on how hot it was and room temperature.

Spread on cooled cake and roll up from long edge. Enjoy!

Store in fridge, covered with clingfilm (if it gets that far!)