Chocolate roulade with berries and nut toffee
( SERVES 6 )
8/12/2010
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Roulade
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| 4 | Eggs, 3x whole, 1x yolk |
| ½ cup | Caster sugar, plus extra 1/4 cup |
| 1 tsp | Vanilla essence/extract |
| ½ cup | Self raising flour |
| 2½ tbsp | Cocoa powder |
| 2 tbsp | Water, hot |
| ¾ cup | Cream, plus extra 1/2 cup |
| 250 g | Berries, assorted, fresh |
| 150 g | Dark chocolate |
Nut Toffee
| ½ cup | Hazelnuts, toasted |
| ½ cup | Pecans |
| 1 cup | Caster sugar |
Directions
- Preheat oven to 180 degC. Butter the individual moulds.
- Sift the flour, salt, sugar, baking powder and cocoa together.
- Stir in the chocolate.
- Warm the milk with the melted butter. Whisk in the egg and vanilla then gently stir into the dry ingredients. Spoon into the moulds.
- Combine the topping ingredients. Spoon over the puddings, then bake for approximately 15-20 minutes or until puffed in the centre. Serve hot.
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