Liskeard Mess – We Should Cocoa 9
After waiting for Blogger to fulfil its promise of restoring all posts and comments lost on Thursday, I’ve decided to move on and just hope they manage it at some point. So apologies to any of you who had left comments which have now disappeared. Hopefully, that was a temporary blip that won’t be repeated.
Oh my, oh my. There is no use trying to hide it, this was meant to be a roulade – a chocolate and lime curd roulade! My attempt at rolling the sponge was an unmitigated disaster. It was my turn for a sinking heart when I found out what Chele had chosen for this month’s We Should Cocoa challenge – to make a Swiss roll type cake. These are not my forte by any means. Out of the three roulades I’ve made, I have been slowly improving, but I seem to have regressed with this one: this is the worst I’ve done yet and just when I wanted to impress most too. There were a number of factors that contributed to the mess, chief amongst them being my limited patience. However, I think I undercooked the sponge a little and I just didn’t make enough of the mixture to fill the tin properly. I was trying to make a sponge that wasn’t too thick and therefore easier to roll – ha!
Luckily, where this has failed on the all important visual factor, it succeeded hugely on the even more important one of taste. Forget this as cake, it was a delicious and decadent dessert which CT and I mmmmd and ahhhd our way through with silly expressions of pleasure on our faces.
You may not want to emulate me here, but this is how I did it.
- Melted 50g 70% dark chocolate over a bowl of hot water with 1 tbsp of lime juice.
- Removed from the heat and left to cool.
- Beat 2 duck egg yolks with 60g caster sugar until the mixture was pale, thick and custard like.
- Sifted in 1/2 tsp ground ginger and stirred carefully.
- Stirred in the melted chocolate – also carefully.
- Whisked the 2 duck egg whites with a pinch of salt until stiff.
- Folded in 1/3 at a time.
- Spread onto a 20cm x 29cm Swiss roll tin lined with baking paper and baked for 10 mins at 180C (2 minutes more would have given a firmer sponge I reckon).
- Removed from oven and immediately turned onto a sheet of baking paper dusted with caster sugar.
- Rolled this up whilst hot and left to cool (the theory being this would form it into some sort of roll shape that would lesson the cracking when rolled later).
- Mixed 125g of mascarpone with 2 tbsp of lime & ginger curd.
- Unrolled baking paper to find my sponge was in bits – oh b*****.
- Too disheartened to make the attempt again, I had a quick change of plan.
- Divided the bits up into 4 and layered them with the mascarpone filling to form a vague likeness to a roulade.
Next time I make a flourless sponge to fit this tin, I will use 3 eggs, 75g of chocolate and 80-90g sugar.
The cake was rich and squidgy and tasted divine. The creaminess of the mascarpone filling and the tartness of the lime were like yin and yang – creating a heavenly harmony and the ginger formed a subtle backdrop to the main event.
This creation was so delicious, I’ve decided to name it after my home town, Liskeard. Eton Mess is certainly yummy but why shouldn’t a modest market town in Cornwall have its very own culinary delight? Next time I’ll serve it in a glass – it might look better that way. After an unpromising start, I feel I’ve snatched a worthy victory from the jaws of disaster.