Chocolate roulade

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A roulade's a rustic-looking Swiss roll so cracks and imperfections are all part of its charm. And most importantly, it's delicious

Ingredients

Find chocolate curls too fiddly? Crumble a Flake over the top of the roulade instead.

Melt the plain chocolate in a bowl over a pan of simmering water. Whisk the sugar and egg yolks in a bowl for 3 to 4 mins until very thick. Fold in the chocolate.
In a separate bowl, whisk the egg whites until stiff. Beat 2tbsp egg whites into the plain chocolate mixture, then fold in remainder.
Pour the mixture into a 33 x 23cm (13 x 9in) Swiss roll tin lined with baking parchment. Bake at 180°C (350°F, gas mark 4) for 15 to 20 mins until risen and just firm to the touch.
Sift the icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp tea towel. Leave to cool.
Melt the white chocolate in a pan over simmering water. Cool for 5 mins. Whip the cream until peaking, then fold in the melted chocolate.
Remove the tea towel from the roulade. Spread the sponge with white chocolate cream. Using the greaseproof paper as a guide, roll up the roulade from one short end.
Decorate with chocolate curls and blackberries.

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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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amy jones, posted 1 year ago

Can you freeze this ? If so, for how long ?

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mitchell, posted 1 year ago

it was helpful but in plain english what is a roulade please say back as i have to cook this receipe for tuesday the 11th of december yours sincerly mitchell grayson

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