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Chocolate roulade

Made without flour, this cream and chocolate-filled dessert is deliciously light and moist

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Ingredients (Serves 6-8)
  • Sunflower oil for greasing
  • 175g/6oz good-quality plain chocolate, broken into pieces
  • 6 large free-range eggs, separated
  • 175g/6oz caster sugar
  • Icing sugar for dusting
  • Mini macaroon biscuits to decorate (optional)

For the filling
  • 100g/4oz Lily O’Brien’s Organic Dark Chocolate, broken into pieces
  • 300ml/1/2pt double or whipping cream, whipped until thick

Preheat the oven to 180°C, 350°F, Gas 4. Lightly grease a 23 x 33cm/9 x 13in Swiss roll tin with sunflower oil. Line with baking parchment then lightly oil the parchment paper.

To make the roulade, put the chocolate into a small bowl over a pan of simmering water and heat gently, stirring occasionally, until melted.

Remove from the heat, beat with a wooden spoon until smooth then leave to cool.

Whisk together the egg yolks and sugar in a bowl until light and creamy, then add the melted chocolate and stir until well combined.

In a separate bowl, whisk the egg whites until stiff. Using a metal spoon, fold them into the chocolate mixture. Turn the mixture into the prepared tin, tilting the tin so that the mixture spreads evenly into the corners. Bake in the oven for 20-25 minutes, until springy and puffy, then leave in the tin to cool (it will shrink quite a bit as it cools but don’t worry, that’s normal).

To make the filling, put the chocolate into a small bowl over a pan of simmering water and heat gently, stirring occasionally, until melted. Remove from the heat and allow to cool.

When the cake is cold, turn it out onto a rectangle of greaseproof paper which has been liberally sprinkled with sifted icing sugar. Peel away the cake tin lining paper from the bottom of the cake (which is now facing upwards).

Spread the melted chocolate over the cake then spread the whipped cream evenly over the top.

Roll up the cake from one of the longest sides, using the sugared paper to help lift it and roll it forward. Whilst rolling, the cake will crack – this is quite normal. Place 6 mini macaroons along the top (optional) and dust with a little extra sifted icing sugar before serving, cut into slices.

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