High Speed Mum's Gluten Free Chocolate Roulade
(1)
45 min
This roulade is made as it should be - without flour. A wonderfully simple roulade made with chocolate, eggs, sugar and little else. Rolling tip: I find it easier to roll up if I turn it out onto a tea towel. It's a bit more flexible.
17 people made this
Ingredients
Serves: 10
- 225g (8 oz) plain chocolate - chopped
- 225g (8 oz) caster sugar
- 8 eggs, separated
- icing sugar
- 280ml (10 fl oz) double cream
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 180 C / Gas Mark 4. Grease and line a 12" x 8" swiss roll tin.
- Melt the chocolate in a double boiler (bowl set over a saucepan of simmering water) and cool slightly.
- Place egg yolks and sugar in a bowl and beat until pale and thick. Stir in cooled chocolate.
- Whisk egg whites until stiff but not dry. Fold into chocolate mixture.
- Spread evenly in the prepared tin.
- Bake for 20-25 minutes until firm to the touch. Remove from oven and allow to cool.
- Dust with the icing sugar. Cover with greaseproof paper, invert the tin onto the paper and peel the lining paper from the cake.
- Whip the cream until it just holds its shape.
- Spread cream on the cake and roll it up starting at the long edge and using the paper to help.
- Roll onto a cake plate and dust with icing sugar again.
Tip
AGA TIP - Bake on Grid shelf on bottom of roasting oven for 20 mins.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
1
I make this for my hubbie and sister. Its so easy peasy and tastes really great. My only gripe is that the sides rise up really high and then collapse - that could just be my new oven - but taste is not affected. - 18 Apr 2014