Devilish chocolate roulade

Name: Devilish chocolate roulade
Ingredients: chocolate-dipped strawberries; butter, for greasing; 115 g/4 oz/generous ½ cup caster (superfine) sugar; unsweetened cocoa powder, for dusting; 175 g/6 oz plain (semisweet) chocolate, broken into pieces; 4 eggs, separated; 2 eggs, separated; 250 g/9 oz/generous 1 cup mascarpone; 225 g/8 oz plain (semisweet) chocolate, broken into pieces; 45 ml/3 tbsp brandy

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This luxurious roulade can be made a day ahead and then filled and rolled before serving. It has a rich brandy, chocolate and mascarpone filling and is decorated with chocolate-dipped strawberries to make it extra special. Once filled, keep it, refrigerated, for up to two days.

Ingredients

butter, for greasing
175 g/6 oz plain (semisweet) chocolate, broken into pieces
4

Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 33 × 23cm/13 × 9in Swiss roll tin (jelly roll pan) with baking parchment.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove from the heat.
Whisk t