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Dark chocolate roulade

Dark chocolate roulade

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This melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet white chocolate cream. It's easy to make but looks and tastes great!

Cooking time: 55 mins
Serves: 8

Romantic

Ingredients

Dark chocolate is high in antioxidants, which can reduce the damage that leads to heart disease. That doesn't mean you can eat as much as you like, though!

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200g (7oz) plain chocolate, broken into pieces
150g (5oz) caster sugar
5 medium eggs, separated
100g (4oz) white chocolate, broken into pieces
284ml carton double cream
2tbsp icing sugar, to dust
White chocolate curls and fresh raspberries to decorate

Method

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

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Nutritional information per portion

Calories 510(kcal)
Fat 35.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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