Mary Berry's Ultimate Chocolate Roulade
Servings: 8
Ingredients
- 175 g plain chocolate 60% cocoa works well
- 175 g fine sugar
- 6 large eggs, separated
- 2 TBSP dark cocoa powder sifted
- 300 ml double cream
- confectioner's sugar
Instructions
- Preheat oven to 350° F. Lightly grease a 13x9 swiss-roll baking sheet, and line with baking parchment, making sure to press it into the corners.
- Break the chocolate into small pieces over a bowl, then stand the bowl over a pan of hot water (make sure the bowl does not touch the water. Place the pan over low heat until the chocolate has melted.
- Measure the sugar and egg yolks into a large bowl, and whisk with an electric mixer until light and creamy. Add the cooled chocolate, and stir until blended.
- In a separate bowl, whisk the egg whites until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture. Mex gently, then fold in the remaining egg whites and the sieved cocoa powder. Spread evenly in the prepared baking sheet. Bake in the preheated oven for about 20 minutes, or until firm.
- Remove cake from the oven, leave in the baking sheet, cover with a dry tea towel, and leave until cool.
- Once the cake is cool, whip the cream until it just holds its shape. Dust a large piece of wax paper with sifted confectioner's sugar. Turn the cooled cake onto the wax paper, and peel off the parchment paper. spread the cake with the whipped cream. Starting on the short edge, roll the cake up very tightly, using the wax paper to help (it'll probably crack, but that's okay). Dust with more confectioner's sugar before serving.
Notes
Mary says that the roulade can be completed until the final dusting of sugar up to 1 day ahead, as long as it's covered and kept in the fridge. It can also be frozen without the final dusting of sugar for up to 1 month.