Enjoy a complimentary 38cm Classic Oak Chopping Board when you buy the Signature Book Oak Knife Block Set – £250. Combined saving of £178.
SET CONSISTS OF:
Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
Christmas is coming
This Christmas Robert Welch share an exclusive recipe with you from Cygnet Kitchen.
With Christmas approaching we are delighted to be able to share this exclusive recipe from Louise at Cygnet Kitchen. At this time of year we see tradition playing such a source of inspiration to the meals we create and the recipes we enjoy. For many the Yule log makes a welcome return on the pudding menu and this indulgent Chocolate and Salted Caramel Roulade is no exception. Enjoy!
INGREDIENTS: 225g of good quality dark chocolate, chopped
1 teaspoon of strong instant coffee granules
5 eggs, separated
140g caster sugar
For the filling
85g of unsalted butter
150g of caster sugar
250ml of double cream
1/2 teaspoon of vanilla extract
1 teaspoon Malden sea salt flakes
200ml of double cream
3 tablespoons of unsweetened chestnut puree
COOKING TIME: 20 MINUTES
- Pre-heat the oven to 200C/180C fan/gas 6
- Line a 33cm x 23cm swiss roll baking tray with a double layer of non stick baking paper, slightly bigger than the tray.
- Place the chocolate, coffee granules and 85ml of water in a heavy based saucepan. Place the pan over a very low heat, stirring from time to time until the chocolate has melted.
- Meanwhile, whisk the egg yolks and caster sugar together until thick and pale. Whisk in the melted chocolate.
- In a clean bowl whisk the egg whites until stiff but not dry. Using a metal spoon add a third of the egg white to the chocolate mixture to loosen it. Gently fold in the rest of the egg white.
- Pour the mixture into the prepared baking tray, spreading it evenly across the tin.
- Place in the oven and bake for 12 minutes, or until the sponge is firm to touch.
- Slide the cake out of the tray, using the baking paper, onto a wire rack. Leave to cool completely.
- While the cake is cooling make the filling. Place a large heavy saucepan over a medium heat and add the butter.
- When the butter has melted, add the sugar and stir frequently until the mixture is a deep golden brown caramel.
- Remove from the heat and immediately whisk in half of the double cream (the mixture will bubble up furiously and may splatter so be sure to wear an oven mitt).
- Stir in the rest of the cream, vanilla extract and salt and mix until the caramel is smooth. Set aside to cool.
- Whip the double cream until thick and fold in the chestnut puree.
- When the cake is completely cool, assemble the roulade. Put the second sheet of baking paper on a work surface and turn out the roulade onto the paper. Carefully remove the baking paper lining the cake and spread the cream filling evenly over the surface. Drizzle over a couple of tablespoons of the salted caramel (any leftover caramel can be stored in an airtight container in the fridge for a week and used to drizzle over ice cream)
- Using the bottom piece of paper to help you, roll the cake up firmly and rest the cake on its seam. Do not worry if the cake has some cracks in it, it will look like a log when dusted with icing sugar.
- Dust with icing sugar and decorate with a sprig of holly just before serving. The roulade will keep for up to 2 days in the fridge.