Woman's Weekly's Cookery Editor, Sue McMahon, adds a splash of Irish cream to liven up this decadent chocolate roulade. Follow along with her in our simple step-by-step video
For the roulade
2 Tablespoon (Leveled)
Plain chocolate bar
200 Gram, melted
Irish cream liqueur
4 Tablespoon (Leveled), divided
1. Set the oven to 180°C/gas mark 4. Prepare a 13 x 9 inch Swiss roll tin, lined with baking parchment.
2. In a table-top food mixer, whisk together the egg yolks and caster sugar until the mixture is very thick and frothy.
3. Sift the cocoa over the top of the whisked eggs and fold it into the mixture, along with the melted chocolate.
4. Pour the mixture into the lined tin and level the surface. Bake the roulade in the centre of the oven at 180°C for about 20 minutes.
5. Remove the roulade from the oven and then turn it out onto a sheet of baking parchment which has been dusted with icing sugar. Leave the lining paper on the roulade, and cover it with a clean and damp tea-towel to cool.
6. In a bowl, using a hand whisk, lightly whisk the double cream until it forms soft peaks, and fold in the Irish Cream Liqueur and 3 tablespoons of icing sugar. Mix with a spatula until incorporated.
7. Remove the tea-towel and then the lining paper from the roulade and trim away any crusty edges from the roulade.
8. Spread the filling over the roulade, and then roll it up, using the bottom sheet of baking parchment to help roll it.
9. Slide the roulade onto a serving plate and dust over a little extra icing sugar.
10. Serve the Chocolate and Irish Cream Roulade with coffee.
Adding a dash of the famous Irish cream can actually do wonders as far as a regular chocolate roulade goes. Don't believe us? Then watch Sue McMohan as she bakes what can only be described as a little piece of heaven! Did you say yummy? That would be an understatement!