Chocolate Roulade


5 eggs

170g caster sugar

170g plain chocolate

3 tbsp water

Icing sugar

½ pint double cream, whipped

Preparation Method

Preheat the oven to 170c.

Separate the eggs, placing the yolks in one large bowl and the whites in another.

Mix the caster sugar into the egg yolks and beat until creamy.

Meanwhile, melt the chocolate and water together in a basin over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl, or use a bain marie.

Once the chocolate has melted mix the egg yolk mixture carefully but thoroughly into the chocolate.

Mix the egg whites until stiff and fold into the chocolate mixture, taking care not to knock too much air form the whites as you fold.

Pour into a greased rectangular tin lined with baking parchment or buttered greaseproof paper.

Bake in the oven for 12 minutes until just cooked, checking using a skewer – if it comes out clean the roulade is cooked.

Leave overnight in the tin covered with a damp tea towel.

The next day sieve a layer of icing sugar over a piece of clean baking parchment the size of the baking tin and turn the roulade upside down onto this.

Remove the baking parchment stuck to the roulade and spread the whipped cream in a single layer to cover the whole cake.

Carefully, using the greaseproof parchment, roll the roulade up and onto a flat plate.

Slice to serve.


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