Wednesday, Aug 16th 2017

Pistachio and chocolate roulade

The most beautiful slivered green pistachios can be found online at ottolenghi.co.uk and some Middle-Eastern shops.

 

50 minutes + cooling Serves 12 A LITTLE EFFORT

  • self-raising flour 135g
  • good quality cocoa powder 40g
  • eggs 6
  • golden caster sugar 175g, plus more for dusting
  • butter 50g, melted
  • double cream 300ml, whipped
  • 72% dark chocolate 100g, chopped
  • slivered pistachios to decorate

Pistachio filling

  • white chocolate 150g, finely chopped
  • pistachio paste 100g (or same weight of finely ground peeled pistachios)
  • double cream 100ml

Heat the oven to 200C/fan 180C/gas 6. Line a 29 x 40cm Swiss roll tin or similar with baking paper. Sift the flour and cocoa together. Whisk the eggs and sugar until they are light and fluffy, this can take about 5 minutes, so keep going until they are really fluffy. Fold in the flour and cocoa then carefully fold in the butter. Spoon the mix into the tin, level the surface and bake for 15-20 minutes until cooked and springy in the middle.
n Leave to cool a little then turn out onto another sheet of baking paper dusted with sugar. Roll up like a Swiss roll, keeping the paper sandwiched between the cake layers, and cool completely.

To make the filling, put the chocolate and pistachio in a bowl, heat the cream to boiling, pour this over and stir until smooth. Leave to cool completely and thicken in the fridge.

When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a Swiss roll again, this time without the paper in between. Put on a platter or board, seam-side down. Melt the dark chocolate and pour it backwards and forwards over the roll. Sprinkle on the slivered pistachios. PER SERVING 504 kcals, protein 8.6g, carbs 34.6g, fat 36.2g, sat fat 19.3g, fibre 2.8g, salt 0.4g

roulade

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