We Made - Chocolate Roulade

gr33n3y3z wrote: At school today for lunch tomorrow
Man what a time consuming dessert that is
here is a pic of what it looks like not the one we made tho it took about 2 1/2 hours to do and 280 eggs sepperated I told the boss this is the last time for this LOL

luvbug00 replied: YUMMMYY!!!!!!

luvmykids replied: I love to eat it, never tried to make it

CantWait replied: 280 eggs, holy crap. You're pretty dedicated Lisa. How nice. All our kids had for their Christmas dinner dessert today were cookies (1 at that)

gr33n3y3z replied: We make everything fresh rolls to desserts
Tomorrows lunch will be
Salisbury Steak
Mashed Potatoes (Real ones)
Fresh roll and butter
peas
Chocolate Roulade


Christmas lunch will be Fillet Mignon

akbutterfly83 replied: Mmmmmm looks so good.... makes me wanna go get something sweet... lol...

kimberley replied: holy cow! hope you don't have to do that twice lol. looks good tho

CantWait replied:
Robbie had his Christmas lunch at school today.

Turkey, mashed potatoes and gravy, carrots and peas, rolls, stuffing, chocolate milk and a cookie.

I'm thankful that everyday is healthy selections, and full course meals.

Fillet Mignon, I don't even think I've ever had that

gr33n3y3z replied:
One of the teachers asked if we can make another for her on Thursday before we go on break I told him I'm calling out LOL

I told him I want a cut of the money if I come in LOL

redchief replied: The kids have no idea what the chef and Lisa do for them... When they get to high school; that's when they figure out how good they had it.

Kaitlin'smom replied: that looks YUMMY, can I come have lunch tomorrow?

gr33n3y3z replied:
just come to my house I have some in the fridge

Kaitlin'smom replied:
alright, I will have to try and bet Ed home them

How much did you make that it took that many eggs?

gr33n3y3z replied:
we made 5 of them but they were full sheet pan sizes so that would be 5 rolls
I would say about 59 inches in length each one

Edited to add there is no flour in this so its more like a huge egg omlet

CantWait replied:
No flour = No carbs........ sounds good.

What's in it?

gr33n3y3z replied:
well we sepperated about 180 eggs the yolks went into the mixer with some melted choc. with a few other ingrediants sugar and something else then we mixed that and poured the choc. mixture in a huge bowl

washed out the mixing bowl and added the clear mixture of eggs and whipped them until fluffy then added half the choc. mixture into the white and folded it then added the reast in then baked those off in the oven and thats how it became that then you sprinkle coco powder in sheets of paper then dump the baked sheet goods on to that let it cool then you

Then we used heavey cream and a little sugar and thats how we got the whipped cream spred that on to the choc. and roll it up lol

Sorry not good with directions with food LOL I just go into cook mode and we dont really measure stuff let me see if I can find it on the net the way we made it.
Ok this is pretty close to how we did it
Minus the orange zest

Preparation time overnight

Cooking time 10 to 30 mins







Ingredients
175g/6oz plain chocolate, broken into pieces
175g/6oz caster sugar
6 eggs, separated
2 level tbsp cocoa, sieved
For the filling
300ml/10fl oz double cream
2 oranges, zest only, finely grated
To serve
orange segments or slices, steeped in Grand Marnier
icing sugar
Equipment
33cm x 23cm (13in x 9in) Swiss roll tin



Method
1. Lightly grease Swiss roll tin and line with non-stick baking parchment, pushing it into the corners.
2. Preheat the oven to 180C/350F/Gas 4.
3. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly.
4. Place the sugar and egg yolks in a bowl and whisk with an electric whisk on a high speed until light and creamy.
5. Add the cooled chocolate and stir until evenly blended.
6. Whisk the egg whites in a large mixing bowl until stiff but not dry.
7. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites, then the cocoa.
8. Pour into the prepared tin and gently level the surface.
9. Bake in the preheated oven for about 20 minutes until firm to the touch.
10. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake.
11. Place a clean damp tea towel on top of the rack, and leave for several hours or overnight in a cool place - don't worry, it will sink slightly. (If the tea towel dries out, simply re-dampen it.)
12. Whip the cream until it just holds its shape, and stir in the orange zest.
13. Dust a large piece of non-stick baking parchment with icing sugar.
14. Turn the roulade out onto the paper and peel off the lining paper.
15. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!).
16. Spread with the whipped cream and roll up like a Swiss roll: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks - that is quite normal and part of its charm!
17. Serve slices with orange segments and Grand Marnier.

mom2my2cuties replied: Holy WOW!

These kids have it good! I want someone to cook for me like that.