Dessert Recipes - Chocolate Roulade Recipe

Ingredients

• 175 g/6 oz/1 1/2 cups plain (semi-sweet) chocolate

• 4 eggs, separated

• 150 g/5 oz/2/3 cup caster (superfine) sugar, plus extra for sprinkling

• 15 ml/1 tbsp hot water

• 150 ml/2/3 cup double (heavy) or whipping cream, whipped

• Icing (confectioners') sugar, for dusting

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Method:

1. Line an 18 x 28 cm/7 x 11 in Swiss roll tin (jelly roll pan) with non-stick baking parchment so the paper stands about 2.5 cm/1 in above the tin all round.

2. Melt the chocolate in a bowl over a pan of hot water or in the microwave. Whisk together the yolks and caster sugar until thick and pale.

3. Stir in the melted chocolate and the hot water. Whisk the egg whites until stiff and fold into the chocolate mixture with a metal spoon. Turn into the prepared tin and spread out evenly.

4. Bake towards the top of a preheated oven at 180°C/350°F/gas mark 4 for about 15-18 minutes until firm to the touch.

5. Put a clean tea towel (dish cloth) on the work surface and cover with a sheet or baking parchment. Sprinkle with raster sugar.

6. Turn the chocolate roulade out on to the paper and carefully loosen the cooking paper but leave in place. Cover with another clean tea towel and leave until cold.

7. Remove the cooking paper. Trim the edges, if liked, then spread with the whipped cream. Carefully roll up from one short edge, using the paper underneath to help.

8. Wrap in the paper and chill until ready to  serve. Unwrap on to a serving plate, dust with sifted icing sugar and serve cut into slices.