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Chocolate roulade with cointreau strawberries
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulgent chocolate sponge with creamy filling, ready in your fridge.
Ingredients:
  • Melted butter, to grease
  • 6 eggs, separated
  • 100g (1/2 cup) caster sugar
  • 30g (1/4 cup) Cocoa Powder
  • 40.00 ml plain flour
  • 100g 70% Cocoa dark chocolate, melted, cooled
  • 41.20 gm milk
  • 300ml ctn thickened cream
  • Cocoa powder, to dust
  • 500g strawberries, washed, hulled, halved
  • 60ml (1/4 cup) Cointreau liqueur
  • 40.00 gm caster sugar
Instructions:
  • Combine fresh, juicy strawberries with fragrant Cointreau and a touch of sugar in a bowl, allowing the flavors to meld and intensify for 3 hours as they macerate.
  • Preheat oven to 180°C. Grease a 30 x 24cm Swiss roll pan with melted butter and line the base and 2 short sides with non-stick baking paper, leaving about 5cm overhang on the sides.
  • In a large bowl, use an electric beater to combine egg yolks and sugar until thick and pale. Sift in cocoa powder and flour, then mix in chocolate and milk until well combined.
  • Beat the egg whites in a bowl with a clean electric beater until soft peaks form. Gently fold one-quarter of the egg white into the chocolate mixture, then fold in the rest of the egg white until just combined.
  • Transfer the mixture to the lined pan, ensuring the surface is smooth. Bake for 10-12 minutes until the cake is firm and springs back when tapped lightly. Invert the cake onto a sheet of non-stick baking paper and let it cool for 3-5 minutes. Trim 2cm from one short side. Starting from the side closest to you, roll up the cake gently using the paper as a guide. Allow it to cool for 5 minutes before carefully unrolling.
  • With an electric beater, whip the cream in a bowl until firm peaks form. Spread it over the cake, leaving a 4cm border at the short side furthest from you. Roll up the cake using the paper as a guide, then dust it with cocoa powder. Enjoy with the Cointreau strawberries.

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