*Sigh* When will I ever get to make the perfect roulade with the perfect roll? There is something about roulade (made it's the 'rou' in the 'lade') that brings me out in a nervous sweat just before I'm about to roll it. I shall not admit defeat and keep persevering with it because after all...practice makes perfect! Nevertheless, this is delicious (and I'm not just saying that because I made it!) but it is perfect for the chocoholic inside all of us! It's a very light cake as it's made without any flour or butter and relying on whisking the eggs to light clouds to maintain its cakey structure.
Recipe (Adapted from The Great British Bake-Off)
100g Dark Chocolate
100g Milk Chocolate
175g Caster Sugar
2 Tbsp Cocoa Powder
150ml Double Cream
1Tbsp Caster Sugar
Icing Sugar (for dusting)
Line a baking tin with greaseproof paper and set to one side. Put both types of chocolate into a heatproof bowl over boiling water (don't let the water touch the base of the bowl). Leave to melt and stir occasionally. Once melted, leave to cool or just warm.
Preheat the oven to 180 Degree Celsius/350 Fahrenheit/ Gas 4. Separate the eggs, put the egg whites in a large mixing bowl and set the egg yolks to one side. Whisk the egg whites with an electric whisk until they stand in stiff peaks (TIP: if you turn the bowl upside down, the egg whites shouldn't fall out)
Put the sugar in with the egg yolks and whisk with an electric whisk until thick and pale in colour. Pour the melted chocolate into the egg yolk and sugar mixture and fold in with a wooden spoon. Add 2 large spoonfuls of the egg whites to loosen the mix and stir in gently. Fold in the remaining egg whites using a large metal spoon (please be gentle, you don't want to knock out all the air that you created earlier!)
Sift in the cocoa powder and gently fold in. Pour the mixture into the tin prepared earlier and level out. Bake for 20-25 minutes until well risen, top feels firm and slightly crisp. Remove from the oven and leave to cool in the tin.
Lay a large piece of greaseproof paper on the tabletop and dust with a little icing sugar. Turn the sponge over and peel off the paper. Whip up the cream and caster sugar until really thick consistency. Spread the cream over the sponge cake. Make a small SHALLOW cut into one edge of the sponge to start off your roll. Roll the cake tightly using the greaseproof paper to help. Finish with the cut underneath and transfer to a serving board or plate.
Serve immediately or leave in the fridge to cool further. This cake should be eaten within 2-3 days.
It may not look like it'll win any beauty awards (although I'm glad the cracks over the top look somewhat uniform!) no-one will be complaining and it'll taste delicious! If you have any tips on how to get the perfect roll, please let me know! I'm forever wanting to know the secret to it!