April 03, 2016 / In food , dessert / Tagged as: coeliac

Chocolate Roulade

Total Cook Time

60 minutes

Ingredients

  • CAKE: 6 eggs separated
  • 150g caster sugar
  • 50g cocoa powder
  • FILLING: 225ml double cream
  • handful of strawberries (sliced on the horizontal)

Method

  1. Whisk egg yolks until they start to thicken, add the sugar and whisk until slightly thicker. Should be lighter in colour and creamier looking when ready.
  2. Sift cocoa powder into egg yolk mixture and whisk together.
  3. Whisk egg whites to soft peaks. Use a clean bowl for this.
  4. Add ONE large spoonful of egg white into the mixture. Fold it in, this helps to breakup the mix.
  5. Add the remaining egg whites into chocolate mixture and mix together.
  6. Pour mix into a lined 30X20X2.5cm tin.
  7. Bake on centre shelf of oven for 20-25mins at 180 degrees C until bouncy. Don’t test bounciness on floor.
  8. Remove and leave to cool. Place parchment over cake whilst cooling. Place light cloth on top of parchment to stop it rolling up as the cake cools. Cooling takes ~ 30 mins.
  9. Make the filling. Lightly whip the double cream and fold in freshly cut slices of strawberries. Cover and chill for an hour.
  10. After cooling, gently spread filling over the cake. Then roll cake away from you using the parchment to make the log shape.