Grand Marnier Roulade
Ingredients:
eggs
sugar
Chocolate
grand marnier
Egg whites
pinch of salt
Icing sugar
cream
additional grand marnier (optional)
Method:
Line a 9 x 6 cm sponge sandwich tin with non-stick baking paper. Allow for high sides, the cooked sponge will rise.
Preheat the oven to 180 deg C.
Separate the eggs. Beat the yolks, gradually adding the sugar. Beat until the mix is thick and forms a ribbon.
Melt the chocolate and grand marnier over a bain marie (hot water bath). When melted, set aside, over the water bath for warmth.
Whip the egg whites, with a pinch of salt, until the whites golf firm peaks.
Combine the chocolate/grand marnier mix with the thick sugar/egg yolk mix. Beat until combined.
Then, gently fold through the egg white.
Pour into the prepared lined sandwich tin. Even the surface.
Bake, 180 deg C, 10-15 minutes, until the centre is firm to the touch.
Remove from the oven, cool.
Prepare a sheet of tin foil that is topped with a sheet of baking paper. Liberally sprinkle the baking paper with icing sugar.
Invert the sponge tin onto the icing sugared paper, releasing the sponge. Remove the baking paper from the sponges base.
Whip the cream. Spread it on half of the roulade leaving a space at the edge of the roulade that has no cream. Roll up the roulade in a rolling motion, away from yourself.
Make sure the roll is tight and even by screwing up either end of the roulade, using the tin foil, thus creating an evenly shaped roulade.
Refrigerate (best refrigerated overnight), or for at least a few hours.
Remove from the refrigerator. Gently unwrap. Slice portions and plate.
Eat and enjoy!
Note: After unwrapping the roulade, and before cutting it into portions, you may like to sprinkle it with more grand marnier.
