chocolate roulade

Immagine

A Swiss roll without flour? Intriguing, but perhaps beyond my technical skills. I haven’t eaten it yet but this is the procedure…

I turn on the oven at 180°C and line a tin with greaseproof paper. I melt 175 gm dark chocolate in the microwave and separate 6 eggs. I whip the whites to a firm peak. Then I whip the yolks with 175 gm sugar in another bowl and fold in the cooled chocolate. I fold in the whites and finally two tablespoons of sifted cocoa powder. I spread this mixture into the tin and cook for 15 minutes. I leave it to cool in the tin.

I whip 200 gm cream. I turn the cake out onto a sheet of paper dusted with icing sugar and remove the paper. I spread the cream onto the cake, leaving a 2 cm border around. I roll up as tightly as possible and transfer to a plate. A final dusting of icing sugar will cover the cracks!

Comment on taste is to follow.

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