The c-word. What’s your stance on it? When I say it at the moment, some people clamp their hands over their ears and moan. Others are so eager to join in it’s almost vulgar.
Aw, to hell with it. I’m going to say it. CHRISTMAS.
…wait, what did you think I was going to say? (Mwahahaha)
Anyway, this roulade. It’s a perfect Christmas dessert. I know it’s traditional to have a Christmas Pudding on the 25th December, but I don’t really fancy stodgey fruit after a plate of turkey and potatoes the size of a small planet. If I’m going to have anything for dessert, it needs to be extra special. It needs to be utterly delicious. It needs to be irresistible.
Enter my perfect chocolate roulade.
To make a roulade to serve 6 people (or 4 greedy ones), you will need:
- 200g of dark chocolate, chopped into chunks
- 6 large eggs, separated
- 175g of caster sugar
- 2 heaped tablespoons of cocoa powder
- 300ml of double cream
- Icing sugar, to dust
- 50g of milk chocolate, melted
- Grease and line a swiss roll tin of around 23cm x 33cm
- Put the chocolate chunks into a heatproof bowl. Bring quarter of a pan of water to a simmer and rest the bowl of chocolate on top, ensuring the water doesn’t touch the bowl. Stir the chocolate until it’s melted, and then remove the bowl from the heat
- Pre-heat the oven to 180C
- Whisk the egg whites until they’re stiff
- Whisk the sugar into the egg yolks until you have a thick, pale mixture. Pour the cooled melted chocolate into the yolks and fold until combined
- Add a large, heaped tablespoon of the egg whites into the chocolate mix. Sprinkle over the cocoa powder and fold the egg whites into the yolks until fully combined, taking care not to knock the air out
- Pour the mix into the swiss roll tin and smooth the top, before baking for 20 minutes. Remove from the oven and leave to cool completely in the tin
- Lay a sheet of baking parchment that’s around 40cm long on your counter and sprinkle gently with icing sugar. Turn the cake out onto this parchment and peel off the paper. Whip the double cream until it holds its shape, and spread over the top of the sponge
- Gently roll one of the smaller ends of the roulade towards the other side, using the parchment to help you get a tight roll
- Sprinkle with icing sugar, and drizzle the milk chocolate over the top. Trip the ends to neaten