ROULADE RECIPES | BBC GOOD FOOD
Find both sweet and savoury roulade recipes, from retro Arctic rolls and festive chocolate yule logs to herby cheese roulades.
Provided by Good Food team
Number Of Ingredients 1
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CHOCOLATE ROULADE - DESSERT RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 55 minutes
Base-line a non-stick Swiss roll tin, measuring approximately 28x38cm (11x15in), with non-stick baking parchment.
Break up the chocolate and place in a small heatproof bowl with 150ml (1/4 pint) water. Melt the chocolate slowly over a pan of very gently simmering water. Set aside.
Separate eggs. Place yolks in a bowl with 175g (6oz) caster sugar and beat with an electric whisk until light in colour and thick. Beat in the warm, liquid chocolate until thoroughly blended.
In a bowl, whisk the egg whites until they just hold a soft peak (see tips). Beat a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder with a large metal spoon - do not overfold. Pour immediately into the prepared tin.
Bake at 180°C (160°C fan) mark 4 for 25min (see tip). Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for at least 6hr or overnight
Whip the cream until it just begins to thicken, add 5ml (1 level tsp) caster sugar and the vanilla extract. Continue to whip until it just holds its shape.
Lightly dust a large sheet of greaseproof paper with caster sugar. Remove clingfilm and cloth from the roulade; carefully turn out on to greaseproof paper. Cut 5mm (1/4in) off two short sides of the roulade to neaten. Spread cream over the roulade and roll up tightly from the long side, using greaseproof paper to help (don't worry if the sponge cracks).
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