5 INGREDIENT CHOCOLATE ROULADE
INGREDIENTS
175g plain chocolate
175g caster sugar
6 large eggs, separated
2 tbsp cocoa powder, sifted
300ml double cream
EQUIPMENT
1 x Sheet Tray
1 x Greaseproof Paper
1 x Large Bowl x 2
1 x Mixing Spoon
1 x Electric Whisk
1 x Sieve
wHAT YOU WILL NEED
Recipe
- Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a Swiss-roll tin and line it with non-stick baking paper, pushing it into the corners
- Break the chocolate into pieces over a bowl and stand the bowl over a pan of hot water. Make sure the bowl does not touch the water, or it may burn the chocolate.
- Place the pan over low heat until the chocolate has melted.
- Measure the sugar and egg yolks into a large bowl and whisk until creamy.
- Add the cooled chocolate and stir with the mixture until everything is blended.
6.In a separate bowl, whisk the egg whites until stiff but not overly dry; they should leave a slight trail when lifted.
7.Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites.
8.Add the sieved cocoa powder to the mixture and mix gently.
9.Spread evenly in the prepared tin.
10.Bake in the preheated oven for about 20 minutes until firm.
11.Remove the cake from the oven, leave it in the tin, and cover with a tea towel until cold.
12.Whip the cream until it just holds its shape, and dust a large piece of greaseproof paper with sifted icing sugar.
13.Turn out the roulade, peel off the paper, and spread with cream.
14.Roll up tightly like a Swiss roll, using the paper to help. Don’t worry when the roulade cracks; a good roulade should crack.
15.Dust with more sifted icing sugar to serve
