Paul de Bondt’s Chocolate Roulade

Name: Paul de Bondt’s Chocolate Roulade
Yield: Serves 8
Ingredients: Coffee, Tea, or Water Ganache; 75 g 00 (Italian doppio zero) flour; pinch of salt; soft berries and crème fraîche, etc.; icing sugar; 100 g sugar; 4 eggs, separated; 25 g unsweetened cocoa powder, plus more to serve

Preparation info

Serves
8

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

Ingredients

For the Chocolate Génoise

75 g 00 (Italian doppio zero) flour
25 g unsweetened cocoa powder, plus more to serve

Dessert
Vegetarian

Method

Preheat the oven to 200°C/Gas 6. Line a rectangular baking tray (about 30 × 40 cm) with greaseproof paper. Sieve the flour and cocoa powder together. Beat the egg whites with the salt and