This week I made chocolate swiss roll. This is not the first time I’ve made swiss roll. I tried to make it a couple of weeks ago but I think I over cooked the sponge as when I came to roll it, it crumbled all over the place.
This week was much better.
I used Merry Berrys recipe which does not contain any flour, and I think it makes the cake a lot lighter.
The key ingredients were eggs, coco power, baking powder, chocolate and sugar.
To help make the cake as light as it was I needed to separate the egg whites and whisk them until they formed peaks. This is then folded into a melted chocolate and egg yolk mix, which forms a kind of mousse.
I then baked it and whilst waiting for it to cook I whisked up the cream for the centre of the swiss roll.
Once the sponge was cooked I let it cool this is to help it stay in shape when rolling it out.
When the sponge had cooled i laid it on a sheet of baking paper covered with icing sugar, this so that when I finished rolling the swiss roll it would have icing sugar on the outside.
Before rolling I spread the cream over the sponge and I then started to roll the sponge with the help of the baking paper.
This was a fun bake especially after making such a flop of the first attempt.
This week I made Millionaire’s shortbread and it was a fun bake but it didn’t challenge me like some of my bakes do.
Millionaire’s shortbread is a layer of shortbread with a toffee middle and topped off with chocolate.
When I bake shortbread I find that the recipes with semolina in them are the best because it gives the shortbread a nicer crunchier taste and is not as floury as some shortbreads.
The toffee sauce took a long time to thicken and you can’t stop stirring the mixture as the sugar will burn. My arm now aches.
Did you know:- the reason millionaires shortbread has the word million is because of the caramel and the chocolate which was very expensive to buy & make in the Elizabethan times when it was thought to have originated.
Shortbread is a scottish biscuit and candied orange peel and almonds were added for special occasions in the 19th century. At the same time baking chocolate and sweetened, condensed milk were also added which created the millionaire shortbread.
This week I’m going to make up some little Christmas hampers, I’ve got a few ideas of what I’m going to put in them but I need to work out if I have time to do everything. Pop back next Tuesday to see what I put into my hamper.
Phew – a busy bake this week but hampers now done. Lots of chocolates which were great fun to make (especially as Sharon let me lose in her kitchen), Homemade sweet and savoury biscuits, butter, cheese and cranberry sauce. I’m off now to hang my stocking up for Father Christmas and to think about next weeks bake. Have a lovely Christmas (Nadolig Llawen) – x
The topping on my eclairs was dull so I started to find out why and read about tempering and blooming chocolate!!! So while it’s all technical stuff I thought I would concentrate on getting my chocolate right and it is a good excuse to be able to have chocolate and bake (well it is Christmas in four weeks so I need to start practising my chocolate eating skills) so this week I am going to make a chocolate Christmas House.
I will see you next week with my house if I haven’t eaten some or all of it.
Bye for now
I made my Chocolate Christmas house on Sunday which I thought left me time lots of time to photograph it for tonights blog but that plan went wrong when the heat from the kitchen softened my chocolate and part of the house collapsed. I’ve managed to repair it a bit but it’s not as good as when I first finished it. As for my tempering that went very well and I learnt that different chocolates require different heat.