A roulade’s a rustic-looking Swiss roll so cracks and imperfections are all part of its charm. And most importantly, it’s delicious. You can freeze this chocolate roulade, so perfect for getting ahead at Christmas
- 200g (7oz) plain chocolate, broken into pieces
- 150g (5oz) caster sugar
- 5 medium eggs, separated
- 2tbsp icing sugar
- 100g (4oz) white chocolate, broken into pieces
- 284ml (10fl oz) carton double cream
- White chocolate curls and fresh blackberries, for decoration
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.
Find chocolate curls too fiddly? Crumble a Flake over the top of the roulade instead. If freezing, do so for up to one month after the end of step 4.