Chocolate Roulade
Roulade desserts are usually a simple meringue, sometimes with added chocolate, like this one. Think of it as a lighter cousin to a Swiss roll!
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
20
MINUTES
Ingredients
170g dark chocolate, broken into small even-sized pieces
1 medium-sized orange, the juice and zest
4 eggs, separated
140g caster sugar, divided into two
300mls cream, whipped until stiff
2 tbsp orange curd
Method
Line a Swiss roll tin with parchment, the tins are usually 9 x 13 inches and about 2 inches deep. Preheat your oven to 180ºC/gas mark 4.
Melt the chocolate and set aside to cool slightly.
Whisk the egg yolks with half of the sugar until smooth and the whisk leaves a trace in the mixture.
Whisk the egg whites with the remaining sugar until stiff peaks form.
Fold the chocolate, orange juice and zest into the egg yolk mixture. Stir a spoonful of the egg whites in this mixture then gently fold in the rest of the egg whites.
Scoop the mixture into the prepared tin and spread it out gently.
Place the tin into the oven and bake it for about 20 minutes. You will know it is done when it just starts to crack on the top and it is firm to touch.
When it is still warm turn the roulade onto a clean damp tea towel and leave it to cool on the tea towel.
Spread the roulade with cream leaving about an inch all-round the edges, spread the orange curd over the cream and use the tea towel as an aid to gently roll the roulade. It works best to roll it away from you.
