Chocolate Roulade (Flourless & Gluten-Free)
Flourless chocolate roulade made with plain chocolate and eggs and filled with whipped cream. Served with fresh raspberries or black cherries for a luxurious afternoon treat.
Ingredients
- 200 grams plain dark chocolate
- 200 grams caster sugar
- 7 medium eggs separated
- 300 ml double cream
- 3 tablespoons Cointreau or Grand Marnier optional
- 4 tablespoons of icing sugar for dusting
- Fresh raspberries or cherries for decorating or adding into the roulade
- spring of fresh mint to decorate
Instructions
- Preheat the oven to 180C (350 F) about 10 minutes before you want to bake your roulade.
- Lightly oil and line a 33x23 cm tin with nonstick baking parchment. If you have swiss roll tin, use it, but if not, use a large shallow tray.
- Break the chocolate into small pieces and place into a heatproof bowl set over a saucepan of simmering water. Leave until almost melted, stirring occasionally. Remove from the heat and leave to stand for about 5 minutes to cool down.
- Whist the egg yolks with the sugar until pale and creamy and the whisk leaves a trail in the mixture when lifted, then carefully fold in the melted chocolate.
- In the clean grease free bowl, whisk the egg whites until stiff, then fold one large spoonful into the chocolate mixture.
- Mix lightly, then gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake in the preheated oven for 20-25 min or until firm.
- Remove the cake from the oven, leave in the tin and cover with a wire rack and a damp tea towel. Leave for 8 hours or preferably overnight. Leaving the cake in the tin overnight gives it a fudgy texture and also means that the cake is less likely to break when it is rolled up.
- Next day, dust a large sheet of nonstick baking parchment with two tablespoons of icing sugar. Unwrap the cake and turn carefully onto the greasepreoof paper. Remove the baking parchment.
- Whip the cream with the liqueur until soft peaks form. Spread over the cake, leaving about 2 cm border all round.
- Using the paper to help, roll the cake up from the short end. Transfer to a serving plate, seam side down and dust with the remaining icing sugar. Decorate with fresh raspberries or cherries and mint.
