Chocolate Roulade with California Prune & Brandy Cream

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INGREDIENTS

  •  
  • For the Chocolate Roulade
  • 4 large free-range eggs
  • 100g Sugar
  • 75g Plain flour
  • 25g Cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp Icing sugar (for dusting)
  • For the Cream Filling
  • 250ml Double cream
  • 100g California Prunes
  • 50ml Brandy
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DIRECTIONS

  1. Preheat your oven to 180°C (350°F)
  2. Grease a 9×13-inch (23×33 cm) baking sheet or Swiss roll tin and line it with parchment paper, leaving a slight overhang on two sides
  3. In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt
  4. Set aside
  5. In a separate bowl, beat the eggs and granulated sugar together using an electric mixer or a stand mixer until the mixture is pale, thick, and doubled in volume. This should take about 5-7 minutes.
  6. Gently fold the sifted dry ingredients into the egg and sugar mixture in two or three batches, being careful not to deflate the mixture
  7. Stir in the vanilla extract
  8. Pour the batter onto the prepared baking sheet and use a spatula to spread it evenly to the edges
  9. Bake in the preheated oven for 12-15 minutes, or until the cake is springy to the touch
  10. While the cake is baking, lay out a clean kitchen towel and sprinkle it with a thin layer of icing sugar
  11. Cut the clementines in half and place them in a pan with the sugar and water
  12. Bring up to the boil and simmer for 10 minutes, until soft
  13. Use a stick blender to blend the clementines until smooth, then pass through a sieve
  14. As soon as the cake is done baking, carefully turn it out onto the sugared kitchen towel
  15. Gently peel off the parchment paper
  16. Starting from one of the shorter ends, roll the cake up tightly with the towel
  17. This will help it hold its shape when you add the filling
  18. In a mixing bowl, beat the cream until it thickens and soft peaks form
  19. Add the orange puree and stir together
  20. Carefully unroll the chocolate roulade and remove the kitchen towel
  21. Spread the orange cream filling evenly over the surface of the cake
  22. Gently roll the cake back up, starting from the same end as before, without the towel this time
  23. Place the roulade on a serving platter with the seam side down
  24. Chill the roulade in the refrigerator for at least an hour before serving

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.