Recipes

Chosen from Britain's Best Dish (DK £20), this recipe is for a mouth-watering dark chocolate roulade using local eggs with a dash of brandy.

   



   
    200g dark chocolate (at least 70%)
    5 free-range organic eggs, separated
    175g golden caster sugar
    1 tbsp brandy
    About 1 tbsp icing sugar
    300ml fresh organic double cream, softly whipped
    4-6 passion fruits
    Chilled organic pouring single cream, to serve

Method

Preheat the oven to 170C/325F. Line a Swiss roll tin with baking parchment. Melt the chocolate in a bowl set over a pan of simmering water. Leave to cool slightly.

Meanwhile, beat together the egg yolks and sugar until thick, pale and creamy. Mix in the brandy.  Whisk the egg whites until stiff and forming soft peaks.

Combine the melted chocolate with the egg and sugar mixture. Add 2 tbsp of the egg whites to the chocolate mixture to slackedn it slightly, then carefully fold in the rest of the egg whites.

Pour the mixture into the prepared tin and bake in the centre of the oven for 12-18 minutes. Allow to cool in the tin on a wire rack for 1 hour, then cover with baking parchment and a damp cloth.

When ready to fill, turn the chocolate sponge out onto clean baking parchment covered with a light sprinkling of icing sugar. Spread with softly whipped cream and drizzle most of the passion fruit over the top. Roll and serve with extra passion fruit and the chilled pouring cream.