A place to share my two loves: beauty and food.

Saturday, 6 December 2014

Chocolate Roulade Recipe

Chocolate roulades are one of those dishes that look complicated but aren't. You also don't use any flour making it perfect for gluten free guests! 


5 Large Eggs
5oz Caster Sugar
6oz Dark Chocolate
3 Tablespoons of Strong Black Coffee
Cocoa Powder
Three Quarters of a Pint of Cream
Stemmed Ginger (optional)
18 x 12inch Baking Tray

180 Degrees Celsius

1. Beat the egg yolks and sugar until white and thick. 

2. Melt the chocolate and coffee in a bowl over a pan of pooling water. Once melted leave to cool slightly. 

3. Beat the egg whites until stiff and stir in the chocolate. Don't over stir it or you will get a pancake! 

4.  Pour and spread the mixture carefully into your baking tray. Put in the over for fifteen minutes and check with a knife. Do this by playing the knife into the centre and if it comes out clean then it is ready!

5. Cover with a clean cold damp tea towel and leave until cold. 

6. Whip up the cream and add the stemmed ginger if you would like a twist. Then spread the cream making sure it goes right up to the sides. 

7. Using the greaseproof paper begin to roll the roulade, making sure you put the same amount of pressure on each side. 

It really isn't very difficult and is absolutely delicious. Perfect for Christmas dinner parties! 



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