Chocolate Roulade

This delicious dessert is made with only three ingredients plus cream for the filling. It contains neither butter nor flour and is very easy to make!

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For the roulade you will need:

175g of dark chocolate, the darker the better

4 large free range eggs, separated

100g of caster sugar

For the filling you will need:

250ml of fresh cream, whipped

chocolate flakes or grated chocolate for decoration

Method:

  • line a swiss roll type tin (approx. 30cm x 23cm) with baking parchment
  • break the chocolate into pieces and melt it in a microwave for 3 x 30 second bursts
  • mix the chocolate until smooth then leave it aside to cool
  • separate the eggs
  • measure the caster sugar into a large bowl and put the egg yolks in with the sugar
  • put the egg whites into a separate, very clean, grease-free bowl. If there is any trace of grease, including even tiny wisps of egg yolk, the egg whites will not whisk up properly, so it’s worth taking a bit of care at this stage
  • whisk the egg whites until they are stiff and hold their shape
  • whisk the sugar and egg yolks together until they are pale, thick and creamy – this should take about 3 – 4 minutes if using an electric beater

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  • gently fold the cooled chocolate, a little at a time, into the egg yolk and sugar mixture
  • when the chocolate is all mixed in, then fold the egg whites into this mixture a little at a time, using a spatula. Be gentle with this folding so as to keep as much air as possible in the mixture
  • spread the mixture into the prepared tin and bake it for about 15 minutes, or until it is well risen and firm

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  • turn the cooked roulade out onto a sheet of baking parchment that has been sprinkled with a little caster sugar. Gently peel off the lining paper and then cover the roulade with a clean tea towel. Leave it to cool completely
  • when the roulade has cooled, trim the edges of it with a very sharp knife. This will make it easier to roll up
  • to finish, whip the cream until it is stiff. Keep some of it back to decorate the top of the finished roulade, then spread the rest over the cake
  • gently roll the cake from the narrow end, using the parchment paper to roll it away from you. Don’t worry about the odd crack in the surface – the cream will cover it up!

 

Decorate the finished roulade however you choose – we like lots of cream and chocolate flakes!

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