Chocolate roulade with chantilly cream

Recipe by:

Creamy, crispy, chocolatey - is there a better way to finish a meal?

Chocolate roulade with chantilly cream

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Preheat the oven to 180°C.

  2. Line the tin with non stick baking paper.

  3. Whisk the egg yolks with the sugar until a pale thick mousse forms. Melt the chocolate with the water.

  4. Whisk the egg whites. Fold the egg mousse into the melted chocolate in three stages. Then fold in the egg white.

  5. Pour the mixture into the prepared tin and bake for 20 minutes or until set in the centre. Cover the hot roulade with a damp clean cloth. When cool, remove the cloth, sprinkle with icing sugar and turn onto a sheet of clean baking paper.

  6. Fold the icing sugar and vanilla through the whipped cream, spread on the roulade and roll towards you. 

Ingredients

  • 5 large eggs separated

  • 170g sugar

  • 170g  53% chocolate

  • 2 tbsp water

  • For the chantilly cream:

  • 250ml whipped cream

  • 1 level tbsp icing sugar

  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 180°C.

  2. Line the tin with non stick baking paper.

  3. Whisk the egg yolks with the sugar until a pale thick mousse forms. Melt the chocolate with the water.

  4. Whisk the egg whites. Fold the egg mousse into the melted chocolate in three stages. Then fold in the egg white.

  5. Pour the mixture into the prepared tin and bake for 20 minutes or until set in the centre. Cover the hot roulade with a damp clean cloth. When cool, remove the cloth, sprinkle with icing sugar and turn onto a sheet of clean baking paper.

  6. Fold the icing sugar and vanilla through the whipped cream, spread on the roulade and roll towards you. 

Execution Time: 0.338 s