Recipe: Chocolate Roulade

This gorgeous chocolate roulade is made without flour so it’s light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert 

INGREDIENTS 

175g/6oz good-quality dark chocolate, finely chopped 

6 free-range eggs, yolk and white separated 

175g/6oz caster sugar 

2 tbsp cocoa powder 

300ml/10fl oz double creamIcing sugar, to dust 

Strawberries, to serve 

METHOD

1 . Preheat the oven to 180°C/160°C Fan/Gas 4. Lightly grease a 13in x 9in Swiss roll tin and line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Next, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool. 

2. Place the egg whites in a large bowl and whisk until stiff but not dry and you can turn the bowl upside down without it falling out. Place the egg yolks in a separate bowl, whisk in the sugar on high speed or 2-3 minutes until thick and creamy. Pour in the chocolate and gently fold together until well combined. 

3. Stir a spoonful or two of egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (be careful not to squash the air out that you’ve just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and level. Bake for 20-25 minutes or until risen and the top feels firm then remove from the oven and allow to cool. 

4. Then whisk the cream until it forms soft peaks. Next lay a large piece of greaseproof paper on a clean work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper and so carefully peel off the greaseproof paper. Spread the roulade with the whipped cream, leaving a border of about 2cm around all edges. 

5. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about halfway through the sponge to tighten the centre of the spiral. Now roll this cut edge over tightly and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm. 

6. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula. Dust with icing sugar and serve with strawberries.