This is a family favourite and a must for birthdays and Christmas. It’s from an old recipe book; I’ve reduced the sugar here and find that Cadbury’s Bournville gives the smoothest consistency for the melted chocolate, but use chocolate with a higher percentage cocoa content for a darker, richer flavour.
The roulade freezes very well and takes only a few hours to defrost.
You will need a Swiss roll or shallow baking tin, approximately 34 x 24 cm and about 2 cm deep.
- 5 large eggs, separated
- 140g caster sugar
- 175g plain chocolate
- 2 tablespoons water
For the filling:
- 300ml double cream flavoured with a liqueur or vanilla essence, lightly whipped.
- Preheat the oven to 180°C
- Line the tin with oiled greaseproof paper/baking parchment.
- Separate the eggs and beat the yolks into the sugar until pale yellow.
- Melt the chocolate with the 2 tablespoons of water in a bowl resting on a pan of gently simmering water.
- Beat the melted chocolate into the egg yolk and sugar mixture.
- Whip the egg whites until very firm then cut and fold into the chocolate mixture.
- Pour the mixture into the prepared tin and place in the centre of the oven. Bake for 20 minutes.
- Remove the roulade from the oven and allow to cool slightly.
- Use a clean tea towel wrung out in cold water to cover the roulade. This will help to prevent a hard crust forming.
- Place the roulade in the fridge for 12-24 hours.
When the roulade has been chilled:
- Place a piece of greaseproof paper on a flat surface and dust with icing sugar.
- Tip out the roulade upside down onto the paper and peel off the oiled greaseproof paper.
- About 2cm from one of the short edges, use a knife to score a line halfway down into the sponge. This will help you to start the roll-up.
- Cover the sponge evenly with the whipped cream and roll it up like a Swiss roll.
- Keep in the fridge and dust with icing sugar just before serving