Paul de Bondt’s Chocolate Roulade

Preparation info
  • Serves


    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

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For the Chocolate Génoise

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


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