- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Serving: Serves 06-08
Flourless Chocolate Roulade
Finish your dinner party with a bang when you present this beautiful chocolate roulade to your guests. It is gluten free and so light, you will think you are eating a piece of cloud! Enjoy it with a nice cup of coffee or tea. If you fancy jazzing it up a little, why not add a bit of chopped fruit to the cream. Raspberries go particularly well with the chocolate.
Recipe Tester Feedback: "This roulade is very light and sweet. It does take some effort but it's well worth it in the end. It's a perfect treat to have with a nice cuppa or as an after dinner sweet. I will definitely be making this again!" - Shannah
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 25 minutes
Cooking Time 15-20 minutes
Serves 6-8
Cannot be frozen
Ingredients
- sugar - 175g
- chocolate - 200g, dark
- eggs - 6
- cocoa powder - 3 Tbsp
- double cream - 300g
- icing sugar - 20g
Method
- Preheat the oven to 180C. Line a large rectangular baking tray with baking paper.
- Place the sugar (175g) in the bowl. Grind Speed 10 / 10 seconds. Scrape down sides.
- Add the dark chocolate (200g) and mill Speed 10 / 15 seconds. Scrape down sides.
- Program 2 minutes / 50C / Speed 2.
- Program 2 minutes / 37C / Speed 2.
- Meanwhile, separate eggs (6). Place the whites into a separate small bowl and place aside until later.
- Add the yolks to the chocolate. Mix Speed 4 / 20 seconds. Pour the mixture into a large mixing bowl and keep until later.
- Clean and dry the bowl thoroughly. Insert the whisk attachment.
- Add the egg whites to the bowl and program 3 minutes / Speed 3.5.
- Remove and add to the bowl with the chocolate. Add the cocoa powder (3 Tbsp). Using a whisk, slowly fold the egg whites under the chocolate mixture. Be careful not to knock out too much air.
- Spread the batter over the tray and bake in the oven for 15-20 minutes. The top should be firm and look almost crackly.
- Remove and leave to cool covered with a slightly damp tea towel.
- After 5 minutes, tip the cake onto the tea towel and cover with another tea towel. Leave to cool entirely .
- Meanwhile, to make the cream, place the double cream (300g) in the bowl and whisk on Speed 3.5 until whisked. This depends on the cream but could take between 20-40 seconds. Keep a very close eye on it.
- Uncover the cake and spread over the double cream, leaving a 2 cm border. Roll it up with the help of the tea towel very carefully. It is normal if it cracks - a good roulade should crack. The seam should be on the bottom.
- Place on a serving dish and leave in the fridge until serving. Just before serving, dust with icing sugar (20g).
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