Christmas Card 2019 EN

Happy Holidays Chocolate roulade Ingredients 4 eggs 140g caster sugar 100g flour 11 g active dry yeast 250g chocolate 200g butter for decoration: Christmas characters, made from marzipan or icing sugar Method Separate the egg whites from the yolks. Whisk the yolks with the sugar and 3 tablespoons of warm water untill thick and pale. Add the flour and yeast slowly and gradually. Beat the egg whites until smooth and gently add to the mixture. Spread the mixture into a long flat dish (drip pan type) covered with a baking paper. Preheat the oven to 180°C (gas mark 6). Bake for 10 to 15 minutes until lightly browned. After removing the sponge cake from the oven, gently take it out of the dish and place it flat on a clean, wet paper towel. Roll the sponge cake and leave to cool down. Break the chocolate and melt it in a bain-marie. When melted, add the soft butter and mix together. Unroll the cake and spread the ⅔ of the chocolate. Then roll it again. Cover the cake with the remaining chocolate and, with a fork, streak the top. Place in the refrigerator. Shared by Sylvie Roué France