Chocolate Roulade

Описание: Too delicious to resist, my chocolate roulade is unmissable. I was taught this recipe by my sister in-law Vithiya’s Grandma who is the original roulade queen. I hope I have done you proud Grandma, your recipe rocks! Its also gluten free which is a bonus!

Recipe: serves 6

6 large eggs
150g caster sugar
60g cocoa powder
350ml double cream
1 ½ tbsp icing sugar

Method:

1. Lightly grease and line a 22x32cm swiss roll tin with non-stick baking paper
2. Pre-heat oven to 180°C
3. Separate egg whites and egg yolks
4. In large bowl, whisk egg yolks until pale and fluffy, leave to one side
5. In a separate bowl, whisk egg whites until stiff peaks, leave to one side
6. Whisk caster sugar into the egg yolks
7. Sift in the cocoa powder and give the mixture one whisk to combine, it will become a little stiff
8. Using a wooden spoon or spatula, add in a dollop of the egg whites to loosen mixture
9. Add more egg white and mix in (keeping the air in, its important not to lose the air), add the egg white in 2-3 stages and combine well by mixing and lifting creating as much air as possible
10. Pour mixture into the baking tin and bake for 20 minutes
11. Leave the sponge to cool once out of the oven (10-20 minutes)
12. Before turning sponge out, knife the edges of sponge to loosen and turn out onto a sheet of greaseproof paper, peel off the paper from underneath the sponge
13. Leave to completely cool (should take another 10-15 minutes)
14. Whisk double cream with 1 ¼ tablespoons of icing sugar until cream has got to stiff peaks
15. Once sponge is completely cool, spread on whipped cream until evenly spread over the sponge
16. Carefully with the help of the greaseproof paper, start to roll up the chocolate roulade (wipe away any excess cream that bulges out)
17. Roll a piece of foil around the greaseproof paper covered roulade and refrigerate for 30 minutes (or keep for the next day)
18. Open up roulade, remove foil, remove greaseproof paper and then trim both sides of the roulade to make it look lovely and pretty
19. Put the roulade into a presentation plate/tray, sprinkle with ¼ tablespoon of icing sugar using a small strainer
20. Serve and indulge into sheer deliciousness

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