Slab Bakery

Deeply indulgent chocolate roulade


Of all the desserts I make this is definitely one of the most popular, and guaranteed to impress. its the one dessert friends always ask me to make if they are coming over. Its one I’ve been making for years. Its a proper roulade, not a swiss roll. The difference: a roulade should be naturally gluten free, so not made with flour.

I prefer not to bake with refined sugar, but this has a couple of ingredients that cant be substituted, that that’s use sugar and eggs. If you cant eat diary, then substitute the double cream for a non dairy equivalent which is just as good. I serve it with fresh raspberries. You can add these on the side, or fold them in to the double cream, that yo stuff the roulade with . Both taste amazing.

One other question I am asked frequently , is how to stop sponge cracking when its being rolled up. I go with the simplest way, and that’s a damp tea towel on top whilst it cools, and roll it up when filling is spread on . As it’s flour free, this cake prefers not to be ‘pre-rolled’ when cooling down, as some recipes suggest.

What you’ll need:
  • 175 g 70% dark chocolate
  • 5 eggs, separated
  • 175g sugar
  • 2tbsp warm water
  • 300ml tub of double cream
  • (100g raspberries  optional)

yes, that’s all!

  • Oven at 175C , fan oven at 160 C
  • Line a swiss roll/ tray bake  tin with baking paper. I use a 22cm x 23cm tin
  • Put egg yolks and sugar in a  mixer, and beat thoroughly until pale.
  • Melt the chocolate in a bowl, over a pan of hot water so it doesn’t get scorched
  • When its melted, add the hot water and mix in .
  • Add the chocolate to the egg yolk mixture and beat until well blended.
  • Whisk the eggs whites until really stiff, they should increase 3x in volume.
  • Gently fold the egg whites into chocolate mixture.
  • Pour into the tin, and smooth it out, reaching all of the corners.
  • Pop into the oven for  15-20 minutes, until it’s firm to the touch.
  • Remove from the oven.

The magic bit!
  • Put some grease proof paper on top, and then a damp tea towel on top of that. Leave it to go cold. This will help it roll well.
  • Make the filling by whisking the cream until think and will just stand in peaks. Crush the raspberries, if using, and gently fold into the cream.
  • Turn the roulade over, with the tea towel underneath , and remove from the tin. Remove the grease proof paper lining, then spread the cream mixture all over to within 2 cm of the (short) edge.   
  • Lift the teatowel, and greasproof paper at one end, and from the short edge, gently roll the sponge,
  • Place is seam side down on your plate. Keep it in the fridge until you are ready to serve it, as it easier to cut.
  • Before serving , you can sprinkle with cocoa powder, or icing sugar. Serve with more raspberries, or strawberries. It just amazing!

Enjoy ! and remember to tag me in any photos.

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