Gluten free chocolate roulade

What can I say? I decided to take a walk on the wild side? Here is my excuse and I’m sticking to it…..I was asked to review the mixer you see below and needed a recipe with lots of mixer action. Also, it’s “Great British Bake Off” time and Mary Berry is high profile. So, this is one of her recipes. I didn’t even try to tweak it. What’s the point? It is what it is. A most pretty, decadent, delicious, HIGH glycemic, old fashioned, surprisingly easy to make chocolate roulade desert.

We recently celebrated Kirsty’s 21st birthday with a party on the Thames. It was a magical night and many friends and family came from all over to join us. The day after the party everyone came around to “ours” for a take away. Me being me, couldn’t just leave it simple….oh no….I made this chocolate roulade and conscripted Alex (Louise’s boyfriend) to make this equally decadent brioche berry tart.

Don’t let me confuse you with the berries. Here are the instructions for the chocolate roulade.

Turn on the oven to 180ºC (350ºF).

Gluten free Chocolate Roulade Recipe 

175g/6oz good-quality dark chocolate
6 eggs, separated
175g/6oz caster sugar
2 tbsp cocoa powder
300ml/10fl oz double cream
icing sugar, to dust

Melt the chocolate in a bowl suspended over some heating water. Try to do this gently. You don’t want the chocolate to boil as you will change its characteristics…set aside to cool.

Separate the eggs and whisk the whites until they are firm but not dry. Remove to a large mixing bowl. Using the mixer bowl again without bothering to wash, whisk the yolks and caster sugar until creamy and lovely like the photo above. Add the cooled chocolate and blend thoroughly. Add the sieved cocoa powder which thickens up the batter like magic.

Stir in 1 spoonful of the egg whites to loosen the batter then gently fold in the rest by hand.

The instructions said to use a special swiss roll tin, but I don’t have one so I used a small roasting tray measuring 368 x 287 x 38mm, and it was perfect both times I made this roulade. I did line it carefully with baking parchment though.

Spread the batter evenly in your prepared pan and cook for 20 minutes or so, until your experienced hand upon the top tells you its cooked through, or insert the usual skewer to look for rawness. This will rise a bit and then collapse a bit upon cooling. Don’t worry, its all good.

When the cake is cooked, leave it in the tin on a cooling rack and cover with a tea towel until it is perfectly cool.

During this time, whip the double cream until it is quite stiff.

Release the cake from the tin by turning it out and peeling off the paper. I was amazed at just how resilient this is. I placed mine on my silicone sheet which I had sprinkled with icing sugar, but you could use another piece of parchment or possibly at a pinch, some cling film. This is for the rolling.

Spread the double cream evenly, and using the silicone, parchment or cling film to help you, roll up tightly. You have to be gentle and purposeful yes, but no great skill is required.

I served mine with berries on the side, but you could roll them in with the double cream as the whole process is so easy and the cake compliant.

I know. I know. Definitely pagan!