Chocolate Roulade

Chocolate Roulade

Chocolate Roulade

A rich, grown-up pudding fit for the most sophisticated dinner party.


200g dark chocolate, 6 eggs, 1 pinch salt, 60g icing sugar, 1 sachet vanilla sugar, 160g sugar, 250g soft butter, 100g flour, 40g cornflour, 300g white chocolate, 50g butter, 3 tbsp cherry brandy, 1 packet dark icing glaze (125g)


Serves 4

1 Melt the chocolate and separate the eggs. Whisk the egg whites stiff with a pinch of salt. Add the icing sugar and keep whisking until mixture becomes glossy.

2 Stir the yolks with vanilla sugar, sugar and soft butter to obtain a fluffy cream. Sieve the flour and cornflour, add it to the cream and mix this to create a biscuit mixture. Split this into two equal portions. 

3  Stir half the mixture with melted dark chocolate. Fold the beaten egg white in equal portions into the two mixtures.

4 Line a flat baking sheet generously with parchment and spread the light dough evenly over it. Bake it on shelf level 2 on the 'Moist Fan Baking' programme at 160°C for 8 minutes. 

5 Next, spread the dark dough on the baked dough and smooth it carefully. Bake it on the same settings for a further 12-13 minutes. 

6 Use a knife to loosen any stuck edges and slide the cake onto a work surface. Cover it immediately with a hot tea towel to ensure that it cools slowly and stays soft. 

7 Melt the white chocolate with the butter and stir in the cherry brandy. Spread this over the cake and roll it to create a roulade. Melt the glaze and coat the roulade with it, then store it in a cool place until you are ready to serve.

To serve Garnish with fresh cherries, juice and chopped nuts over vanilla cream. 

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