Chocolate Roulade

Name: Chocolate Roulade
Yield: Serves 8–10
Cuisine: Italian
Ingredients: A little melted butter, for greasing; 1 tbsp icing sugar, for dusting (optional); 3 large eggs, separated; ½ quantity of Whipped Strawberry Mousse, or 250 g Classic Truffle ganache with 200 ml double cream, whipped to soft peaks; 75 g caster sugar, plus extra for dusting; 56 g plain flour; A pinch of salt; 20 g unsweetened cocoa powder, plus extra for dusting

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

I first met Paul de Bondt and his wife Cecilia in 1996 at the Eurochocolate festival in Perugia. Based in Pisa, he is one of the best chocolatiers and pastry chefs in Tuscany. We spent a weekend teaching together at a cookery school and this is one of his recipes, a classic light chocolatey Genoise sponge that makes the perfect foil to a creamy filling or ganache, and is a lovely celebration cake.