Chocolate Roulade

Name: Chocolate Roulade
Yield: Serves 8–10
Ingredients: 1 tbsp caster sugar; 6 oz/170 g dark chocolate; 4 tbsp black coffee or water; 6 oz/170 g caster sugar; icing sugar for finishing; 4 tbsp black coffee or water; 6 eggs, separated; 1–2 tbsp orange liqueur, e.g. Cointreau; 1–2 tbsp orange liqueur, e.g. Cointreau; ½ pint/285 ml double cream, whipped; Grated rind of 1 orange

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

There are lots of versions of this roulade which is simple and quick to make and freezes beautifully. If you don’t freeze it you can add sliced bananas and bits of preserved ginger to the whipped cream filling instead of the orange flavouring.

Ingredients

For the roulade

6 oz/170 g dark chocolate
4 tbsp black coffee

Dessert
Gluten-free
Vegetarian

Method

Line a Swiss roll tin about 10 x 8 inches/25 x 20 cm with a sheet of baking parchment.

Melt the chocolate in the coffee or water in a bowl over a saucepan of simmering water. Whisk together the egg