Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chocolate roulade. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert. Loosen edges of cake from pan using a knife or an offset spatula.

Chocolate Roulade is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chocolate Roulade is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have chocolate roulade using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chocolate Roulade:

1. Take 6 Egg whites and yolks separated
2. Get 175 g caster sugar
3. Make ready 2 tbsp cocoa powder
4. Make ready 175 g dark chocolate
5. Get 250 ml double cream
6. Make ready 100 g desiccated cocount
7. Prepare 100 g seedless raspberry jam
8. Get 1 tsp icing sugar

Mary Berry's chocolate roulade also has a very high cocoa content thanks to both melted dark chocolate and added cocoa, so it also tastes super-rich and delicious and when combined with the silky smooth whipped cream. You'll immediately notice the beautiful softness of this dessert as your fork glides the sponge, which then melts in your mouth. Melt the chocolate slowly in a bowl over a pan of hot water. Measure the sugar and egg yolks into a bowl and whisk with an electric whisk on a high speed until light and creamy.

Steps to make Chocolate Roulade:

1. Preheat oven to 160 degrees and line baking tray with parchment paper.
2. Melt chocolate in bowl over boiling water but ensure bowl isn't touching water. Set aside to cool when melted.
3. Separate the eggs and whisk the whites until they are soft peaks that don't drop out of bowl when turned upside down.
4. Then whisk yolks and sugar until they are creamy and fall like a ribbon from the whisk. Then fold in melted chocolate.
5. Gently fold in half the egg whites. Then fold in remaining egg whites and sifted cocoa powder. Ensure all folded in but don't overmix.
6. Pour mix on tray and spread evenly. Put in oven for 20 minutes then set aside to cool for 20-30 minutes.
7. Whip double cream with 1-2 tbsp sugar.
8. Put parchment paper on the bench and sprinkle with coconut. Turn the roulade upside down onto the paper and remove baking tray then peel back paper you used to bake it. Spread jam all over roulade base and do same with double cream leaving a small gap near the edges.
9. Starting with side furthest away from you, fold the roulade towards you then using the parchment paper continue to fold and pull towards you to the end. Don't worry about cracks. Sprinkle with sieved icing sugar. Place on a serving plate with sealed side down, slice and enjoy.

Add the cooled chocolate and stir until evenly blended. Fold the remaining whites into the chocolate but make sure not to have any white streaks in the batter nor deflate the whites. This chocolate roulade has wonderfully light sponge and filled with a rich creamy chocolate hazelnut filling, it is the ideal way to complete a family dinner or special occassion and is delicious served with a drizzle of cream. It also works great as an alternative Christmas dessert. Chocolate Roulade Be the first to rate & review!

So that’s going to wrap it up for this special food chocolate roulade recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!