GLUTEN FREE CHOCOLATE ROULADE

This is one of the first times I am posting a recipe that I have not created, but as soon as I saw that this was a Mary Berry special, I just had to try it! I am a huge fan of The Great British Bake Off, which you probably could of guessed already by the amount I bake haha! It was my first time making a roulade and it worked out great. This recipe didn’t need adapting from a ‘glutenous’ original, as it was naturally gluten free. This was surprisingly easy in comparison to some other gluten free bakes, so I would recommend this if you are after something simple to make with an impressive end result.

Ingredients

• 175g/6oz good-quality chocolate, finely chopped

• 6 free-range eggs, separated

• 175g/6oz caster sugar

• 2 tbsp cocoa powder

• 300ml/10fl oz double cream

• icing sugar, to dust

Method

1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm swiss roll tin then line the base and sides with a large sheet of greaseproof paper.
2. Melt the chocolate in a bowl set over a pan of simmering water.
3. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
4. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon, try not to push out the air you have just folded in. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
6. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin and set aside until cold. The roulade will likely fall and crack a little during this time.
7. Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. You can score the sponge to about half way through the sponge to help start the roll.. Roll this edge over tightly to start and use the paper to help continue the tight rolling,. The roulade will most likely crack – this is very normal and all part of its charm.

The end appearance is lovely and I think this would make a great addition to the dinner table, especially around Christmas time as it really has a really festive feel to it.

I hope you want to go and give this one a try yourselves. I loved it!

K

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