AuthorCarol RidehalghDifficultyIntermediateI love that you can make something so delicious with so few ingredients. A perfect dessert for chocoholics, including those who are gluten-free. Serving a slice with seasonal red fruits cuts through the richness of the roulade. Otherwise, you could serve with a raspberry coulis/sauce made from frozen raspberries.
Once you have mastered rolling a roulade, this recipe is really easy. Just remember that there is no fat in the recipe either, so peeling the paper away from the roulade must be done with care.
Preheat the oven to moderate, 170°C / 155°C Fan / Gas mark 3 / 325°F
Take a Swiss roll tin (approx 33cm x 23cm), brush over a lightly with sunflower oil and line it with parchment paper.
Weigh out the chocolate into a heatproof bowl that sits neatly over a pan — (Bain Marie) and break it up into squares. Put some boiling water into the pan about a 1/3rd full. Put the bowl over the pan, the bowl should not touch the water. Leave the chocolate to melt gently over low heat. Do not stir.
Put the egg whites into a squeaky clean bowl. If you have a stand mixer then use that bowl with the whisk attachment. Otherwise use a handheld electric whisk. Whisk the egg whites on medium speed until they form soft peaks. Add the caster sugar, 1 tbsp at a time, whisking in between each addition. Continue to whisk until the egg whites are holding their shape. Do not over-whip.
Remove the chocolate from the heat, stir gently with a silicone spatula. Add 1 tbsp of the whisked egg whites and fold in to 'loosen' the mix. Now fold the rest of the egg whites into the chocolate. All the white should just be incorporated, but don't over-mix or you will knock out the air.
Scrape the mix into the prepared Swiss roll tin and spread evenly. Pop into the oven and set the timer for 15 minutes. The roulade should be just set, if not cook a further 5 minutes or until it is.
Remove from the oven, slide the parchment paper with the roulade onto a cooling rack and cover with a damp tea towel until the roulade is cold. Keep the tea towel damp until filling and rolling.
When the roulade is completely cold remove the tea towel. Whip the cream until it is holding its shape. Do not over-whip. Spread the cream evenly over the cake leaving a 2cm border around the edge.
Put a serving dish/chopping board to hold the roulade in front of you. Start at the edge furthest away from you and very gently ease the chocolate away from the paper with the help of a palette knife. Roll the roulade towards you using the parchment paper to gently encourage it to roll up. Roll it right onto the serving dish/chopping board — you should now just have the parchment paper in your hands. The roulade should have a cracked appearance as in the photo.
Leave for 1 hour in a cool place (optional), dust with icing sugar and serve with Strawberries, Raspberries or a raspberry coulis/sauce.
Ingredients
Directions
Preheat the oven to moderate, 170°C / 155°C Fan / Gas mark 3 / 325°F
Take a Swiss roll tin (approx 33cm x 23cm), brush over a lightly with sunflower oil and line it with parchment paper.
Weigh out the chocolate into a heatproof bowl that sits neatly over a pan — (Bain Marie) and break it up into squares. Put some boiling water into the pan about a 1/3rd full. Put the bowl over the pan, the bowl should not touch the water. Leave the chocolate to melt gently over low heat. Do not stir.
Put the egg whites into a squeaky clean bowl. If you have a stand mixer then use that bowl with the whisk attachment. Otherwise use a handheld electric whisk. Whisk the egg whites on medium speed until they form soft peaks. Add the caster sugar, 1 tbsp at a time, whisking in between each addition. Continue to whisk until the egg whites are holding their shape. Do not over-whip.
Remove the chocolate from the heat, stir gently with a silicone spatula. Add 1 tbsp of the whisked egg whites and fold in to 'loosen' the mix. Now fold the rest of the egg whites into the chocolate. All the white should just be incorporated, but don't over-mix or you will knock out the air.
Scrape the mix into the prepared Swiss roll tin and spread evenly. Pop into the oven and set the timer for 15 minutes. The roulade should be just set, if not cook a further 5 minutes or until it is.
Remove from the oven, slide the parchment paper with the roulade onto a cooling rack and cover with a damp tea towel until the roulade is cold. Keep the tea towel damp until filling and rolling.
When the roulade is completely cold remove the tea towel. Whip the cream until it is holding its shape. Do not over-whip. Spread the cream evenly over the cake leaving a 2cm border around the edge.
Put a serving dish/chopping board to hold the roulade in front of you. Start at the edge furthest away from you and very gently ease the chocolate away from the paper with the help of a palette knife. Roll the roulade towards you using the parchment paper to gently encourage it to roll up. Roll it right onto the serving dish/chopping board — you should now just have the parchment paper in your hands. The roulade should have a cracked appearance as in the photo.
Leave for 1 hour in a cool place (optional), dust with icing sugar and serve with Strawberries, Raspberries or a raspberry coulis/sauce.