Desserts Recipes - Chocolate Roulade Recipe

Ingredients

Serves 6

• 150g/5oz dark chocolate

• 2 tablespoons water

• 6 eggs

• 175g/6oz caster sugar

• 25g/1oz plain flour

• 7 g/1/4oz cocoa powder

• Icing sugar for dusting

For the filling:

• 300ml/1/2pt double cream (whisked)

• 75g/3oz strawberries (sliced)

---

Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Line a 38 x 25cm/15 x 10in Swiss roll tin with baking parchment.

2. In a small saucepan, melt the chocolate in the water, stirring constantly over a medium heat. Leave to cool slightly.

3. Place the eggs and sugar in a bowl and whisk for 10 minutes or until the mixture is pale and foamy. Whisk in the chocolate in a thin stream.

4. Sift the flour and cocoa together and fold into the mixture. Pour into the tin and level the top. Bake in the oven for 12 minutes.

5. Dust a sheet of baking parchment with a little icing sugar, turn the roulade on to it and peel off the lining parchment.

6. Roll up the roulade with the fresh paper inside. Place on a wire rack, cover with a damp tea towel and leave to cool.

7. Unroll the roulade and spread with the cream. Scatter with the strawberries and re-roll. Place on a plate and dust with icing sugar. Serve sliced.