M O C H A RO U L A D E Serves 10 Takes 1 hr plus cooling Cost per serve 75p 230g dark chocolate (minimum 70%), 200g broken into pieces, 30g grated 1 tbsp instant coffee granules 5 large eggs, whites and yolks separated 125g light brown sugar 200ml whipping cream 250g lighter mascarpone icing sugar, for dusting For the syrup 6 tbsp Marsala wine 1 tsp instant coffee granules 50g light brown sugar
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a 25 x 30cm roasting tin with nonstick baking paper so it comes about 3cm higher than the sides of the tin. Cut diagonal slits about 4cm into each corner so the paper fits snugly. 2 Heat the chocolate pieces, coffee and 7 tbsp water in a heatproof bowl set over a pan of just-simmering water, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool slightly. 3 Meanwhile, put the egg yolks in a large bowl with the brown sugar and beat with an electric whisk on high for 2-3 mins or until the mixture is thick, pale and leaves a thick ribbon trail when the beaters are lifted. Gently fold in the chocolate mix until combined. 4 Put the egg whites in a large bowl and whisk with clean beaters until stiff. Fold a third of the whites into the chocolate-yolk mix until combined, then gently fold in the remainder. Pour into the prepared tin, shaking gently to level. 5 Bake for 15-20 mins until risen and set in the middle (test with a skewer; it should have a few crumbs on it when pulled out), with a crust on top. Remove and leave to cool in the tin. 6 Gently heat the syrup ingredients in a pan, stirring until the sugar is dissolved. Increase the heat and simmer for 3-4 mins until syrupy. Set aside to cool. Whisk 3 tbsp syrup with the mascarpone and cream until smooth and just holding its shape. Set aside. 7 Put a large piece of nonstick baking paper on your work surface and dust well with icing sugar. Turn the cooled sponge out onto the paper so the
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lining paper is on top, then carefully peel off the lining and discard. 8 Brush the sponge all over with the remaining syrup, reserving 1 tbsp. Spread with three-quarters of the Marsala cream, leaving a 2cm border all the way around. Sprinkle over most of the grated chocolate. Score a line along one of the short sides of the sponge with a knife, 1cm in from the edge. Roll up the sponge tightly, starting from the scored edge, using the paper to lift it as you roll it up. 9 Carefully transfer the roulade onto a serving plate or board with the seam on the bottom. Dollop the remaining Marsala cream along the top and sprinkle with the remaining grated chocolate. Drizzle over the reserved syrup and dust with icing sugar. Each serving contains Energy
1666kJ 400kcal 20%
Fat
Saturates
Sugars
Salt
27g 15g 28g 0.2g 38% 77% 32% 3%
of the reference intake. See page 8. Carbohydrate 30g Protein 10g Fibre 3g
MULLED WHITE WINE CHEESECAKE Serves 12 Takes 45 mins plus 9 hrs chilling Cost per serve £1.26 90g butter, melted, plus extra for greasing 200g pack fig rolls ¼ tsp ground cinnamon 1 gelatine leaf, soaked in water for 5 mins, then drained 100ml double cream 3 x 250g packs full-fat soft cheese 320g jar lemon curd 1 lemon, juiced For the mulled wine jelly 1 large orange, juiced 6 clementines, 3 juiced, 3 peeled and sliced into 0.5cm rounds 50g golden caster sugar 1 cinnamon stick 3 cloves 37.5cl bottle Sémillon dessert wine 3 gelatine leaves, soaked in water for 5 mins, then drained 1 tsp fresh thyme leaves gold edible glitter, to decorate
1 Grease and line the base of a 20cm round loose-bottomed cake tin (at least 7.5cm deep). Blitz the fig rolls to
crumbs in a food processor. Add the melted butter and cinnamon, and blitz until the mix resembles wet sand. Press into the base of the tin, level using the back of a spoon and chill for 1 hr or until firm. 2 Place the drained gelatine leaf in a pan with 3 tbsp of the double cream. Heat gently until smooth and melted, then set aside. 3 In a food processor, mix the soft cheese, remaining cream, the lemon curd and lemon juice until smooth. Add the gelatine cream and mix well to combine. Run a knife around the inside edge of the tin where the fig roll base meets the tin, then spread over the cheese mixture and level the top with the back of a spoon. Wipe any soft cheese off the sides of the tin and chill for at least 4 hrs or until set. 4 Meanwhile, make the topping. Gently heat the orange and clementine juices, sugar, cinnamon and cloves in a pan, stirring until the sugar is dissolved. Boil for 2-3 mins until syrupy. Add the wine, bring to the boil and simmer for 1 min. Remove from the heat and set aside to infuse for at least 1 hr. 5 Once the cheesecake has set, gently reheat the mulled wine until almost simmering (don’t let it boil), then remove from the heat. Squeeze the water from the gelatine leaves, then stir them into the wine until dissolved. Strain and leave to cool to room temperature. 6 Arrange the clementine slices on top of the cheesecake. Gently pour over the jelly mix, then chill in the fridge for at least 4 hrs to set. 7 When ready to serve, run a sharp knife around the inside of the tin. Stand the cake tin on a small upturned bowl, then remove the side of the tin, leaving the cheesecake on the base. Use a thin baking sheet or fish slice to release the biscuit base from the baking paper, then carefully slide onto a serving plate. Scatter with the thyme, then the edible glitter. Each serving contains Energy
1796kJ 431kcal 22%
Fat
Saturates
Sugars
Salt
29g 18g 29g 0.7g 41% 89% 32% 12%
of the reference intake. See page 8. Carbohydrate 35g Protein 7g Fibre 1g