Chocolate Roulade (Gluten Free)
Hi folks BBC2 here, I hope you had a good weekend as we did, but I don’t think I need to tell you that, if you read BBC1’s post “Our Max is Winner…so is BBC2 I Suppose…”Max won the best dog that looks like their owner, so I look like a dog. Now just a few things about this first place Max got, I may not be the most handsome man (I’m no George Clooney) but your dog wins because he looks like you, does ones self-esteem no good at all, and what happens in the village should stay in the village not have your partner post it on-line. I telephoned my mother on Sunday and she lives in London only for her to tell me that she knew all about our day out on Saturday…………I shall now move on…not bitter and twisted at all…
Our friend Liz’s niece, and also our friend, Tracey, had asked if we had any gluten free recipes and with that in mind I made a chocolate roulade. It sounds a bit complicated but it really isn’t, just follow a few simple steps and the look and taste will impress your friends…give it a try and let us know what you think, thanks for looking in on our blog.
175g/ 6oz plain dark chocolate
175g/ 6oz caster sugar
6 eggs separated
2 tablespoons coco powder
Sifted icing sugar for dusting
Butter for greasing
Preheat the oven 160c fan and grease a swiss roll tin 23cm/9 inches by 33cm/13 inches using a little butter and then line it with greaseproof paper pushing into the sides and corners.
Break the chocolate into small pieces and melt in a bowl over a pan of hot water (not boiling and with the bowl not touching hot water) giving it a stir now and again until it has all melted then take the bowl off the heat to cool but not go cold as it will set.
Now separate the eggs into two large bowls and whisk the egg white until you have stiff peaks using an electric whisk makes the job easier but don’t over whisk and make them dry, now using the same whisk head (no need to clean it) whisk the egg yolks and caster sugar until you have a pale smooth mixture, now on low speed add the melted chocolate until it is all incorporated. Then, using a large metal spoon, take two spoons of the whisked egg whites and fold into the egg chocolate mixture to loosen it, then add the rest of the egg whites by folding them in, trying not to lose the air, now sift the coco powder over the mixture and fold it in and then pour it gently into the prepared swiss roll tin speeding it into the corners and place in the oven for 20 to 25 minutes or until it has risen, take it out of the oven and leave it to cool in the tin.
When the sponge has cooled it will sink and crack but this is due to it not having any flour, put a sheet of greaseproof paper (larger than the sponge) on a work surface and dust it with icing sugar, place one long edge of the swiss roll tin along the edge of the dusted paper and turn the tin over so that the top of the sponge sit on top of the dusted greaseproof paper, remove the tin and gently peel back the backing from the sponge then with a serrated knife score one end of the sponge ensuring you do not cut all the way through as this will help to start the roll off.
Whisk the double cream in a bowl until it starts to hold it shape don’t over whisk it, you need a soft light cream filling, now spread the cream over the sponge evenly, start to roll the sponge at the end you scored using the dust paper and folding the sponge over its self gently pressing it into shape, the sponge will crack but the soft cream filling will hold it together and transfer to a serving dish and dust with a little more icing sugar and eat with friends, it’s a rich sponge so a small slice is enough.
BBC1: everyone who’s had this likes it. It is a chocoholics dream! Very rich and creamy, with a very light texture. Once again BBC2 did us proud…this would make a great alternative for Christmas pudding, if like me you’re not to keen on Christmas Pudding…and what’s a picture between friends…I was so proud of both my boys!