Christmas Dessert: Chocolate Roulade

Christmas Dessert: Chocolate Roulade
November 30, 2016 Team

Christmas Chocolate Roulade

(Serves 8-10)

A melt-in-the-mouth baked chocolate mousse mixture rolled around vanilla scented scream, this chocolate roulade is one of my favourites for special occasions all year round. However it seems especially suited to the Christmas dinner table when a little indulgent slice after dinner keeps kids and adults alike happy. I also love that this recipe is gluten free.

You will need:

175 g plain dark chocolate in pieces |150ml water |
6 eggs, separated | 175g caster sugar |

FOR THE FILLING: 300ml whipping cream |1tbsp caster sugar | 1/2 tsp vanilla extract |

TO DECORATE: cocoa powder or icing sugar

How to

-Grease and line a 38x28cm swiss roll tin with non-stick baking parchment.
-Melt the chocolate with the water in a small heatproof bowl over a pan of gently simmering water. Sitr until smooth; set aside.
-Whisk the egg yolks and sugar together in a bowl, using an electric whisk, until pale and thick. Beat in the melted chocolate.
-In a clean bowl, whisk the egg whites until they just hold a soft peak. Stir a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder, using a large metal spoon; do not overmix.
-Immediately pour into the prepared tin and spread into the corners. Bake at 180C fan oven for 20-25 minutes until well risen and springy to touch.
-Cover the roulade with a damp tea-towel and leave in the tin until cold. Once cold, cover the cloth with cling film, then refigerate for at least 6 hours.

-For the filling, whip the cream in a bowl until it starts to thicken. Add the caster sugar and vanilla extract and continue to whip until it just holds its shape.

-When it comes to rolling, let the sponge come to room temperature first. Lightly dust a large sheet of greaseproof paper with caster sugar. Uncover the roulade, then carefully turn out on to the greaseproof pper. Cut 5mm off the two short sides to neaten. Spread the cream over the rolade. Roll up tightly from a long side, using the paper to help. Dont worry if the sponge cracks.

-Transfer to a plate and sprinkle with cocoa. Here you can get creative and make it your own. I love using edible glitter on top of the cocoa for Christmas time, or you may like to use icing sugar instead of the cocoa powder. Or you could cover in chocolate curls.

Recipe from Good Housekeeping, adapted by Claire