Chocolate Roulade with Prune and Armagnac Cream

Name: Chocolate Roulade with Prune and Armagnac Cream
Ingredients: 6 oz/170 g dark chocolate; 6 oz/170 g caster sugar; 6 large eggs, separated; ½ pint/285 ml double cream; Sieved icing sugar, to finish; 8–10 large prunes, soaked, simmered until plump in China tea, then well-drained, stoned and chopped; 4 tbsp Armagnac; 8–10 large prunes, soaked, simmered until plump in China tea, then well-drained, stoned and chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This unusual roulade has a luxurious filling of cream, well-flavoured with Armagnac and dotted with chopped prunes.

Ingredients

For the roulade

6 oz/170 g dark chocolate
6 large eggs, separated

Dessert
Vegetarian
Gluten-free

Method

Line a baking tray about 14 x 16 inches/35 x 40 cm with non-stick baking parchment.

Break the chocolate into a heatproof bowl, set over a saucepan of gently simmering water. Heat gently until the c