Chocolate Roulade
Ingredients
170g dark chocolate
5 eggs
225g Siucra Caster sugar
220ml double cream whipped
Siucra Icing Sugar for dusting
Instructions
Preheat the oven to 175 Fan. Lightly grease a 12 x 8inch Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Remove from the heat and set aside to cool.
Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy - it will be a gorgeous lemon colour. Pour in the cooled chocolate bit by bit and gently fold together until well combined.
Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
Bake for 10-15 minutes or until risen and the top feels firm. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little).
Place a clean damp tea towel over it and set aside until cold.
Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar.
Remove the tea towel, turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge.
This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula. Dust with icing sugar & decorate with some holly if you have some.
