Tuesday, 26 April 2011

Oreo and Pecan Roulade

What's this chocolatey treat?

I'll give you a clue.  It's got some of these....



and some of these....

It's an Oreo, pecan, cream cheese roulade.

Oreos are my favourite members of the biscuit family.  It's weird because they taste more chocolaty than any other biscuit, but if you look at the packet, they don't have much of that ingredient in them.  One of life's little wonders...

I wanted to make a roulade with Oreo biscuits; I thought they would make a great filling with cream cheese and some pecans,  In fact, it's almost like a cheesecake mixture with a roulade wrapped around it. 

But, let's not forget the roulade in all of this Oreo worshipping; it's a light, marshmallowy, coffee flavoured sponge but without the flour.

Two warnings: firstly you may not just be able to eat one slice; secondly, and a bit more seriously, if you aren't eating it soon after preparing, freeze it. The roulade is very delicate as well as yummy so treat it with respect.

Ingredients
Roulade adapted from (Good Food magazine)
2 tsp cornflour
2 tsp instant coffee
2 tsp white wine/cider vinegar
5 egg whites
200g caster sugar

Oreo filling
1 1/2 packs Oreo biscuits
1 small pack (approx 100 grams) pecans
1 tsp honey
400 grams cream cheese.

Method:
Preheat the oven to 140 degrees centigrade. or Mix the cornflour, coffee and vinegar and set aside.  Whisk the egg whites until stiff peak (i.e. you can turn the bowl over and it doesn't fall out), then whisk the sugar in small amounts at a time, then mix in the cornflour mixture.
 

Pour into a lined baking tray then cook for 35-40 mins until it feels crisp. 


Leave in the tray for about 10 minutes then lift up with the baking sheet and allow to cool completely. 

Pulse the Oreos and walnuts, then add the cream cheese and honey. 



Invert the roulade so its crispy side down onto another baking sheet, (this is a bit of a mission - put a plate or board on top then flip over and slide off) spread the Oreo mixture on and roll.  The new baking sheet underneath makes this easier - use this to roll the roulade.



Either eat straight away or freeze. 



Update:  The Chocolate Teapot is running a competition for the best chocolate roulade, (link here for the We Should Cocoa post).  Hopefully the intense chocolate hit of the Oreo will shine through, although as I have already mentioned they don't contain much of this ingredient.  They taste sooo good, though, and even better when pulsed with cream cheese! 

10 comments:

  1. This looks epically dangerous. And by that I mean so good I'd smack my mother to get to it. :)

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  2. Thanks, Laura. Love the expression - that's definitely how I feel about anything with chocolate in it:)

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  3. You should submit this to the Roulade Challenge!

    http://thechocolatepot.blogspot.com/2011/05/we-should-cocoa-may-challenge.html

    Such a great sounding recipe :)

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  4. Thanks Maggie. I will definitely do that :)

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  5. This is pure genius. I love it. I love the flavour combination. I really do like oreos as it is cocoa-y without being rich, if you see what I mean.

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  6. Thanks very much - oreos are my favourite and i always eat way too many:)

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  7. Hi Nic, thanks for entering our We Should Cocoa challenge. As a general rule, we don't like to enter posts that have been done previously as it rather goes against the spirit of the challenge. However, as this is your first time and it was fairly close to our challenge setting date, we'll include it this time. It's a great looking roulade and as a reluctant fan of oreos I bet this is delicious.

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  8. Thanks very much Choclette - looking forward to the next challenge:)

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  9. This is simply amazing! Never really thought of making Oreos and Pecan added with cream cheese and strawberries! Ah! Is this heaven?

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