Chocolate Roulade with Chantilly Cream

Ingredients

  • 5 large egg separated
  • 6oz sugar
  • 6oz 53% chocolate
  • 2 tablespoons water
  • Shallow Swiss Roll tin (12”x8”)

Chantilly Cream

  • 1/2 pint whipped cream
  • 1 level tablespoon icing sugar
  • 1 teaspoon vanilla extract
Chocolate Roulade with Chantilly Cream

This coeliac friendly dessert is very rich but loved by all.

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Method:

Preheat oven to 180C.

  • Line the tin with non stick baking paper.
  • Whisk the egg yolks with the sugar until a pale thick mousse forms.
  • Melt the Chocolate with the water.
  • Whisk the egg whites.
  • Fold the egg mousse into the melted chocolate in 3 stages. Then fold in the egg white.
  • Pour the mixture into the prepared tin and bake for 20 minutes or until set in the center.
  • 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. Spread with the Chantilly cream and roll.

Chantilly Cream

Fold the icing sugar and vanilla through the whipped cream.

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