Chocolate Roulade

Enough with all this savoury shenanigans. It’s time to get down and dirty with a good chocolate fix. Chocolate Roulade is actually good for you because it has no flour in it. That’s official. It might even contain negative calories although that is debatable. Whatever your family will love this dessert!

This recipe is based on the BBC’s Great British Bake Off. In that show they all cocked it up. However here I didn’t put a foot wrong. I think that was because I decided to make it whilst drinking a glass of this…

Disaronno…calms cooking nerves

Ingredients

  • 6oz dark chocolate
  • 6 eggs, separated
  • 6oz caster sugar
  • 2 tbsp cocoa
  • 10fl oz double cream
  • icing sugar

Method

Heat up the oven to 180 degrees (ie not too hot). Grease a baking tray and cover it with greaseproof paper. Then get busy.

Melt the chocolate in a bowl set over a pan of barely simmering water, then cool.

Place the egg whites in a bowl and whisk until they form peaks (don’t overdo it though).

 Put the egg yolks in another bowl with the sugar and whisk until thickened. Pour in the cooled chocolate and gently fold together.

Gently stir two spoonfuls of the egg whites into the chocolate mixture to get it moving around, then fold in the remaining egg whites using a large metal spoon. Do it slowly so you don’t push all the air out.

Sift the cocoa over the top and fold it in. Pour the mixture into the tin and move the tin around until the mixture is level.

 

Bake for about 20 minutes until the top feels slightly crisp. Remove from the oven, leave in the tin and set aside until cold – you can put a damp cloth over it to stop it drying out. If you’re drying out have a glass of wine. If you have another Disaronno you might not get to the end of this recipe.

 

Whip the cream until it thickens. Lay a piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then peel off the paper. Spread the cream over, leaving a border.

Make a cut along one of the short edges with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue rolling.

Camberwell Carrot anyone?

And you are done. You can add blueberries and raspberries and all sorts to the cream to make it even more healthy, but basically this is one seriously gooey, chocolately, creamy no-no. Good luck!

4 thoughts on “Chocolate Roulade

  1. Our house had a lovely chocolatey aroma today – if my husband drinks another glass of Disaronno I might be allowed to try the taste sensation…

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