the Ingredients
For the Roulade:
Special Equipment
- Any Weber barbecue (charcoal, gas, pellet)
- Large Weber Vegetable Basket or foil tray
- Greaseproof paper
- Mixing bowls & whisk
- Spatula
Instructions
A festive chocolate roulade baked on any Weber barbecue — filled with cream, cherries, and cheer
- Prepare the BBQ: Set up your Weber barbecue for indirect heat at 180 °C: Charcoal: Use a Weber Rapidfire Chimney Starter and bank coals to the sides. Gas: Light outer burners only. Pellet/SEAR WOOD: Set temp to 180 °C.
- Line a Tray or Basket: Line a large Weber Vegetable Basket (or shallow foil tray) with greaseproof paper, leaving a little overhang for easy lifting.
- Make the Roulade Batter: Whisk egg yolks and sugar until thick and pale. In another bowl, beat egg whites to stiff peaks. Gently melt chocolate and water together in a pan over low heat, stirring until smooth. Stir the melted chocolate into the yolk mixture. Carefully fold in the egg whites in three stages, keeping it light and airy.
- Bake the Sponge: Pour batter into the lined tray or basket. Place over indirect heat and bake for 20–25 minutes, or until just set and springy. Remove from BBQ and cover immediately with a damp clean tea towel to cool and retain moisture.
- Prepare the Filling: Whisk the cream to soft peaks. Fold in the cherries and Amaretto, if using.
- Assemble the Yule Log: Turn the sponge onto a clean sheet of greaseproof paper. Peel off the baking paper. Spread the cherry cream evenly, leaving a 2 cm border on all sides. Roll up gently from the long edge, using the paper to help keep it tight.
- Transfer to a serving platter.
- Dust with icing sugar for a snowy effect.
- Decorate with extra cherries, sprigs of holly, or grated chocolate.
- Chill until ready to serve or enjoy slightly warm with cream.
FINISH & PRESENTATION:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
