Chocolate Roulade Recipe

How to make it

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• Make the ganache filling first - bring the double cream to just boiling in a saucepan then pour over the broken up chocolate in a large bowl. Stir until smooth then cover the bowl with film and refridgerate until of a spreadable consistency.
• Now the cake - whisk the egg yolks until they start to thicken then add the caster sugar and continue to whisk until the mixture thickens slightly, be careful not to get it too thick.
• Mix the cocoa powder into the egg mixture.
• Using a clean bowl and whisk beat the egg whites to the soft peak stage.
• Next carefully fold the egg whites into the cocoa and egg mixture then pour into a greased and lined 29 x 18cm (11" x 7"), 2.5cm (1") deep cake tin.
• Bake on the centre shelf of an oven which has been preheated to 180C (350F) or gas mark 4, for 20 to 25 minutes until springy and puffy. When the cake is cooked remove it from the oven but leave in the tin to cool, it will shrink as it cools.
• While the cake is cooking whisk the remaining double cream to a moussy consistency.
• When the cake is cold turn onto a sheet of greaseproof paper which has been liberally dusted with icing sugar.
• Peel the lining away from the cake, spread first with the chocolate ganache and then with the whipped cream.
• Carefully roll up the cake using the greaseproof paper to help with the rolling, don't worry if the cake cracks while it is being rolled, this is normal and can be covered with a light dusting of icing sugar.
• Cover with film and refridgerate until ready to serve.