Add a dash of Spanish spice to your desserts with chocolate roulade.
Ingredients
- 200g dark chocolate, chopped
- 1/4 cup (60ml) freshly brewed espresso
- 6 eggs, at room temperature, separated
- 1/2 cup (100g) caster sugar
- 3/4 cup (185ml) thickened cream
- 1 tablespoon sweet sherry
- 2 tablespoons cocoa powder
Method
- Step 1Preheat oven to 180C. Lightly grease a 24x30cm Swiss roll pan with butter. Line with baking paper, allowing sides to overhang.
- Step 2Combine the chocolate and coffee in a small heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth. Remove from heat.
- Step 3Use an electric mixer to beat egg yolks and sugar in a large bowl until thick and pale. Add chocolate mixture; use a large metal spoon to gently fold until just combined.
- Step 4Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Add the eggwhite to the chocolate mixture and gently fold until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 15 minutes or until cake springs back when gently touched in the middle. Turn the oven off and leave the door slightly ajar. Leave in the oven for 10 minutes to cool slightly. Remove from oven and cover with a piece of baking paper and then a damp tea towel. Turn onto the baking paper and set aside for 30 minutes to cool.
- Step 5Use an electric mixer to whisk the cream and sherry together until firm peaks form.
- Step 6Dust a large sheet of baking paper with the cocoa powder. Transfer the roulade to the cocoa powder sheet of baking paper. Spread the cream mixture over the roulade. Starting with a short side closest to you and using the baking paper as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray. Chill in the fridge for 1 hour before removing the baking paper. Dust with cocoa powder to serve.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1393 kj
Energy
20g
Fat Total
11g
Saturated Fat
1g
Fibre
8g
Protein
187mg
Cholesterol
87.87mg
Sodium
27g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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