Chocolate roulade

Name: Chocolate roulade
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 175 g (6oz) plain chocolate (see tip); 6 large eggs; 175 g (6oz) caster sugar, plus 5ml (1 level tsp) and extra for dusting; 284 mL (10fl oz) carton whipping cream; 2 1/2 mL (1⁄2tsp) vanilla extract (see tip); Cocoa for sprinkling; Chocolate shavings to decorate

This chocolate roulade recipe is created by using the same mixture as you would for chocolate mousse. When baked it forms a melt in the mouth texture that is truly irresistible!

By The Good Housekeeping Cookery TeamPublished: 18 October 1997

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Food, Cuisine, Dishware, Dessert, Sweetness, Baked goods, Serveware, Plate, Ingredient, Dish,

Preparation Notes: plus chilling

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Ingredients

175 g (6oz) plain chocolate (see tip)
6 large eggs
175 g (6oz) caster sugar, plus 5ml (1 level tsp) and extra for dusting
284 ml (10fl oz) carton whipping cream
2 1/2 ml (1⁄2tsp) vanilla extract (see tip)
Cocoa for sprinkling
Chocolate shavings to decorate

Directions

1. Step 1
  Base-line a non-stick Swiss roll tin, measuring approximately 28x38cm (11x15in), with non-stick baking parchment.
2. Step 2
  Break up the chocolate and place in a small heatproof bowl with 150ml (1/4 pint) water. Melt the chocolate slowly over a pan of very gently simmering water. Set aside.
3. Step 3
  Separate eggs. Place yolks in a bowl with 175g (6oz) caster sugar and beat with an electric whisk until light in colour and thick. Beat in the warm, liquid chocolate until thoroughly blended.
4. Step 4
  In a bowl, whisk the egg whites until they just hold a soft peak (see tips). Beat a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder with a large metal spoon - do not overfold. Pour immediately into the prepared tin.
5. Step 5
  Bake at 180°C (160°C fan) mark 4 for 25min (see tip). Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for at least 6hr or overnight
6. Step 6
  Whip the cream until it just begins to thicken, add 5ml (1 level tsp) caster sugar and the vanilla extract. Continue to whip until it just holds its shape.
7. Step 7
  Lightly dust a large sheet of greaseproof paper with caster sugar. Remove clingfilm and cloth from the roulade; carefully turn out on to greaseproof paper. Cut 5mm (1/4in) off two short sides of the roulade to neaten. Spread cream over the roulade and roll up tightly from the long side, using greaseproof paper to help (don't worry if the sponge cracks).
8. Step 8
  Transfer to a serving dish, sprinkle with cocoa and decorate with chocolate shavings.
  
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Choosing your chocolate

• Use chocolate with 60-70% cocoa solids.

• Pure vanilla extract has a much better flavour than essence.

• Don't whisk whites too stiffly otherwise they'll be difficult to incorporate.

• A crust develops while baking, so it's hard to see if the roulade is cooked. Press with your fingertips or use a skewer - the sponge should spring back.