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Chocolate Roulade

Serves 6-8


6 oz Dark Chocolate (70%)

5 eggs separated

6 oz Caster Sugar

Brush Swiss Roll tin with a little sunflower oil and line with Greaseproof paper leaving an edge of about 3-4 inches



Melt the chocolate

Beat egg yolks and sugar until it leaves a ribbon trail.

Beat egg whites to soft peaks

Add 3 tablespoons of boiling water to Chocolate and mix together (forms a soft paste)

Fold Chocolate into egg yolk mix and then fold in Whites.

Pour into tin.

Bake in a moderate oven (180 C) for about 10 mins (check after 7)

It will still be a little soft. (Goes very solid if left too long but still tastes great!)

Remove from oven and place a damp tea towel on top. (Can be made day before using.)

Turn out onto greaseproof paper dusted with Icing Sugar.

Cover with Softly whipped Cream and Roll. (Don’t mind the cracks looks more Homemade! Mine never rolls smoothly!)

Dust with Icing sugar before serving.