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Chocolate Orange Amaretto Roulade

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Recipe

Mmmm

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
3 large egg whites
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1 pinch salt
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cup sugar, superfine
150g
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1 teaspoon vanilla extract
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1 teaspoon cornstarch
cornflour in Britain
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1 teaspoon white wine vinegar
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100 grams amaretti (almond-flavored wafer cookies)
soft amaretti biscuits, broken into coarse crumbs
*
150 grams dark chocolate
60/70% cocoa solids, 2/3 cup
*
1 ⅕ cups double cream
heavy cream, 300ml
1 each oranges
zest
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½ each orange juice
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1 tablespoon powdered sugar
icing sugar, plus extra for dusting
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Ingredients

Amount Measure Ingredient Features
3 large egg whites
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1 pinch salt
* Camera
158 ml sugar, superfine
150g
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5 ml vanilla extract
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5 ml cornstarch
cornflour in Britain
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5 ml white wine vinegar
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1E+2 grams amaretti (almond-flavored wafer cookies)
soft amaretti biscuits, broken into coarse crumbs
*
1.5E+2 grams dark chocolate
60/70% cocoa solids, 2/3 cup
*
284 ml double cream
heavy cream, 300ml
1 each oranges
zest
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0.5 each orange juice
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15 ml powdered sugar
icing sugar, plus extra for dusting
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Directions

Heat oven to 180 cup (350 F).

Line base of 35x25cm swiss roll tin with non stick baking parchment.

Whisk egg whites with salt until they form soft peaks. Gradually add half the sugar, whisking well as you do it, until mixture is stiff.

Gently fold in remaining sugar, vanilla, cornflour and vinegar until everything is well combined.

Try not to remove the air you've beaten in.

Spread the meringue mixture evenly over the parchment, then scatter crumbled amaretti over it.

Put in oven, turn heat down to 150 cup (300 F) and cook for 35 minutes until meringue is set and starting to colour at the edges.

Amaretti crumbs should be golden brown.

Leave to cool for 10 minutes then turn out, amaretti side down, onto baking parchment (leaving lining paper intact).

Leave to cool before carefully peeling off lining.

Put the chocolate in a heat proof bowl and melt over saucepan of water.

Stir until smooth and remove from heat. Leave to cool until still liquid but barely warm.

Divide cream between 2 bowls. Whip the cream in the first bowl until it starts to hold shape, then quickly fold in ⅔ of chocolate.

Take second bowl and add orange zest, juice and 1tbsp icing sugar. Whisk to soft soft peaks.

Spread chocolate cream over meringue, leaving gap of 3cm at each end and 2cm around edges.

Spread orange cream on top. Use spoon to zig-zag half remaining chocolate over top.

Starting at one end, roll the meringue tightly, using the paper to help.

Dust lightly with icing sugar and drizzle lengthways with the rest of the chocolate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 20758% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 34mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 11% Vitamin C 15%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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