Chocolate Roulade Recipe Delia Smith

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CHOCOLATE ROULADE



Chocolate roulade image

Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 6

175g/6oz good-quality dark chocolate, finely chopped
6 free-range eggs, yolk and white separated
175g/6oz caster sugar
2 tbsp cocoa powder
300ml/10fl oz double cream
icing sugar, to dust

Steps:

  • Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in 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 and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate 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). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
  • Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) 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. 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/¾in 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 or two fish slices. Dust with icing sugar.

SQUIDGY CHOCOLATE LOG



Squidgy Chocolate Log image

If you want a dessert to impress, then this recipe is for you. This is a family favourite and is requested for celebrations. The cake has no flour in it, so it's very light, and indulgent with its chocolate mousse and whipped cream filling. The recipe comes from Delia Smith, and I have tweaked it slightly.

Provided by Nic2371

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

5 ounces fine caster sugar
6 large eggs, separated
2 ounces cocoa powder
8 ounces dark chocolate (plain)
2 large eggs, separated
10 fluid ounces heavy cream, whipped (double cream)
2 tablespoons Cointreau liqueur (optional)
1 -2 tablespoon powdered sugar (icing sugar)

Steps:

  • Line a tin measuring 9"x13" with baking parchment.
  • To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
  • Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
  • Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
  • Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
  • To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
  • Mix in the cocoa powder.
  • Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
  • Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
  • Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
  • When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
  • Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
  • Gently roll up the cake lengthwise, to make a roll.
  • Dust with more powdered sugar if needed.
  • Note that the cake will crack during rolling but that is normal and looks attractive.

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