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Chocolate Roulade

method

1. Pre-heat oven to 180ºC.
2. Line swiss roll tin with non-stick baking paper, dampen tray with drops of water to temporarily secure paper to tray.
3. Place chocolate and water into double boiler over medium heat and allow to melt. Stir to combine. Remove from heat and allow to cool for about 5 minutes, stirring occasionally.
4. Separate eggs.
5. Place yolks in electric mixer bowl with caster sugar and whisk for 3 to 4 minutes on high, until light and creamy and pale yellow in colour.
6. Whisk in the warm chocolate to combine with egg mixture.
7. In separate very clean bowl whisk egg whites until stiff peak stage. Don’t over whisk as dry whites are tricky to incorporate into chocolate mixture.
8. Stir large spoonful of egg white into chocolate mixture to loosen slightly. Then fold in remainder of whites taking care to incorporate into a smooth mixture but retain as much air as possible.
9. Scrape onto prepared tray and gently spread to evenly cover tray.
10. Bake for 20 minutes, until just firm to the touch.
11. Remove roulade from oven and cover with a dampened clean tea towel until cold.
12. To make filling, whisk creams together until they hold their shape.
13. Prepare a piece of non-stick baking paper the same size as the roulade and dust liberally with icing sugar.
14. Invert roulade onto paper and peel of lining paper. Trim a couple of millimeters from long edges to neaten.
15. Spread cream evenly over roulade. Scatter with sliced strawberries.
16. Using paper to guide, roll up roulade like a swiss roll, fairly firmly to avoid any large air holes but gently enough to keep filling inside roll. It will crack as that’s the nature of this dessert.
17. Refrigerate until serving and dust with extra icing sugar if needed.

cooks notes

• Make this without fruit if preferred.
• Use the combination of creams to fill. The double (or thickened) cream will hold it’s shape once whisked and the whipping cream slightly lightens the filling.
• Frozen raspberries and blueberries are ideal for this, defrost in single layer on absorbent kitchen paper to minimise ‘bleeding’ into the cream.
• Fresh strawberries are preferable to frozen.
• Add some icing sugar and a dash of brandy to flavour the cream if liked.