JHB West - April 22

Chocolate roulade
By Capsicum Culinary Studio’s Samantha Davis
You’ll need: 3 large eggs, separated; 175g caster sugar; 1
tsp cornflour; finely grated zest of 1 large orange; 200g
unsweetened chestnut purée; 15g cocoa powder, sifted; 2
pinches cream of tartar
For the filling - 2 level tablespoons cocoa powder, sifted; 5 level
tablespoons icing sugar, sifted; pinch ground cardamom; 300ml
double cream, lightly whipped; 75g extra bitter chocolate, melted
How to:
Preheat oven to 200ºC and line a 30cm x 23cm Swiss roll tin with
baking paper then brush with melted butter.
Place egg yolks in a food mixer with 125g of the caster sugar and
orange zest and whisk until thick and pale. Whisk in chestnut
purée and fold in cocoa powder and cornflour. In another bowl,
whisk the egg whites and cream of tartar until soft peaks form.
Add 50g of caster sugar and whisk lightly so the meringue is soft,
not stiff.
Fold the two mixtures together and spoon into the Swiss roll
tray. Bake in the oven for 12 – 15 minutes, or until springy to the
touch. Turn out onto a wire rack to cool completely, then turn
out onto baking paper sprinkled with caster sugar and peel off
the lining paper.
In a bowl, add the cream and fold in the melted chocolate. Add
the cocoa powder, icing sugar and ground cardamom and mix.
Spread the cream mixture evenly onto the cake and then start to
roll up the cake starting with one of the
short edges and rolling tightly using the
paper to help. Leave in the fridge for an
hour. Drizzle with melted chocolate,
sprinkle over icing sugar and
decorate with cherries.
Pop over to our
website, getitmagazine.
co.za/joburg-west for a
decadent double chocolate
brownie with smoked
paprika and
salt recipe.
A healthier alternative to
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flavours and the dark chocolate
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How to store chocolate ...
by Kate Waller, The Chocolate Tier
“Chocolate should always be stored in a
slightly cool, dry, dark place such as a pantry
or cupboard less than 21 degrees Celsius
to ensure the quality isn’t compromised.
Now, most of you will start shouting now
and ask me when any part of South Africa is
consistently below 21 degrees? Even in Winter.
In fact, a lot of you tell me how you prefer to
keep it in the freezer. However… we do know
that the fridge ruins chocolate, even in
a heatwave it is best not to keep your
chocolate in a fridge. If the chocolate is
uncovered, you will find it draws in all the
smells and flavours from the other foods
kept in the fridge. If you keep it in a sealed
container, you may find condensation takes
place and as any chocolate lover knows, water
and chocolate are NOT the best of friends. In
my opinion, there are only two places where
chocolate should be stored. In your mouth.
In your tummy.”
16 Get It Magazine April 2022
GIWR0408_016_1036820877.indd 16 2022/03/17 14:19:49