Mary Berry’s gorgeous chocolate roulade is made without flour so it’s light as a feather. Definitely another chocoholics dream come true, must be why I love it so much!!
175g plain chocolate, such as Bourneville
175g caster sugar
6 large eggs, separated
2 tbsp cocoa powder, sifted
300ml double cream icing sugar
SERVES 8 – 1
Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a 33cm x 23cm swiss-roll tin and line with nonstick baking parchment, pushing it into the corners.
- Break the chocolate into small pieces over a bowl and stand the bowl over a pan of hot water; the bowl must not touch the water or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted.
- Measure the sugar and egg yolks into a large bowl and whisk with an electric whisk until light and creamy. Add the cooled chocolate and stir until evenly blended.
- In a separate bowl, whisk the egg whites until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder. Spread evenly in the prepared tin. Bake in the preheated oven for about 20 minutes until firm.
- Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
- Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with sifted icing sugar. Turn out the roulade and peel off the paper. Spread with the cream. Score a mark 2.5cm in along the short edge, then roll up very tightly like a swiss roll, using the paper to help. Then decorate with either cocoa, chocolate or a light dusting of icing sugar.
Photos: Pasiune Pentru Bucatarie
Recipe taken from Baking Bible (BBC books)