Sunday, August 05, 2007

Pavlova Roulade with Chocolate Hazelnut Cream

Add chocolate, whipped cream and toasted chopped hazelnuts and you will get a heavenly chocolate cream.Add beaten egg white and it is shere indulgence.
I tried a new recipe today and I didn't quite follow the last bit of instructions otherwise I'd have lovely golden pavlova roulades to photograph. I did the reverse so my roulade was sticky on the outside and crunchy on the inside. Overall, it was well received by all who sampled it at tea today.I'll give it a whirl again now that I am wiser.
5 egg whites
¾ cup sugar
2 tsp vinegar
2 tsp cornflour
Icing sugar for dusting

Chocolate cream
200 g dark, unsweetened chocolate
1 cup whipping cream
1/2 cup hazelnut

1. Preheat oven to 1700 C
2. Lightly grease baking tray (30x24x2cm) and line with baking paper, overhanging all sides by 3 cm
3. Toast hazelnuts and allow to cool. Chop finely and set aside
4. In a mixing bowl, whisk egg whites until stiff. Gradually beat in sugar until whites are thick and glossy. Drizzle vinegar and sift cornflour over the meringue. Fold gently to mix
5. Spread meringue on prepared baking tray. Bake for 20 to 30 minutes, until cake tester comes out clean. Allow meringue to cool on tray fro a few minutes.
6. To make the chocolate cream, melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water. Remove the bowl from heat and allow to cool
7. Whip cream till soft peaks. Fold melted chocolate and hazelnut into whipped cream
8. Place a sheet of baking paper on a work surface. Dust with icing sugar. Carefully invert meringue onto baking sheet. Carefully peel away the baking sheet on top of the meringue
9. Spread a few spoons of chocolate cream even over meringue – do no add too much chocolate cream or it will ooze out when the meringue is rolled

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