13 December 2011

CHOCOLATE SOUFFLE LOG WITH BERRIES

CHRISTMAS CHOCOLATE SOUFFLÉ LOG * 6 eggs * 2 tbsps cornflour * 1/3 cup sugar * Pinch vanilla essence * 2 tbsps cocoa For the icing: * 2 tbsps butter * 2 tbsps cocoa * ½ cup icing sugar * 2 tbsps boiling water For the filling: * 3 tbsps raspberry jam * 300mls whipped cream * 1 punnet each of strawberries and blueberries * 3 tbsps toasted almond slivers

Pre-heat the oven to 175°C. Prepare a 24x36 cm baking tray by lining with baking paper. Separate the egg yolks and sugar into two large bowls. Beat the egg yolks with the sugar and vanilla until light and creamy. Sift the cornflour, cocoa and a pinch of salt together and gently fold into the egg yolk mixture. Beat the egg whites until stiff and fold carefully into the mixture, ensuring you do not lose any of the volume. Pour the mixture into the prepared tin. Bake 15 minutes or until the chocolate soufflé is light and firm to the touch. Turn out while still hot onto a clean tea towel, remove the paper and roll up. To finish, make the icing by melting the butter in a small pan. Remove from the heat and beat in the cocoa and icing sugar. Add just enough boiling water to make a thick but spreadable icing. Unroll the chocolate soufflé, and spread the jam over the surface. Spread the cream evenly on that and roll up, placing on a long serving platter. Spread the hot icing over the roll, and decorate with strawberries and blueberries. Serves 12 with extra berries and icecream.