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Chocolate Roulade

Chocolate Roulade

A rich, flourless chocolate sponge filled with whipped double cream and rolled into a classic vegetarian dessert.

Vegetarian Dessert Gluten Free Chocolate Cakes

Estimated Nutrition

Calories

548.4

kcal / serving

3290.4 kcal total

Carbs

41.7g

per serving

250.2 g total

Fat

38.8g

per serving

232.8 g total

Protein

8.1g

per serving

48.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

170

Plain Chocolate

70% cocoa solids

225

Sugar

Dairy

knob

Butter

for greasing

piece

Egg

free-range, separated

284

Double Cream

Method

Melt the chocolate in a glass bowl over a saucepan of boiling water.

Beat the egg yolks into the sugar.

Pour the cooled, melted chocolate into the egg and sugar mixture.

Roll up the roulade using the greaseproof paper for support.

Whisk the egg whites to stiff peaks and fold them into the chocolate mix.

Pour the batter into the tin and bake for 15-20 minutes until firm.

Preheat the oven to 180°C.

Grease a Swiss roll tin with butter and line it with greaseproof paper.

Wring out a damp cold tea towel.

Cover the roulade with the tea towel for ten minutes, then refrigerate overnight.

Dust a fresh sheet of greaseproof paper with icing sugar.

Turn the cake onto the paper and remove the original lining.

Whip the double cream and spread it over the cake.

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