Marion's Chocolate Roulade
This is my entry for this month's We Should Cocoa challenge. You can't tell from this terrible photo, but it's light, chocolatey and rolls like a dream around some rum-soaked raspberries and cream.
6 large eggs, separated
155g caster sugar
50g cocoa. sifted
300ml cream
brandy or rum
Preheat the oven to 180C and grease and line a sponge roll tin. (I didn't have a tin big enough, so I just lined about half of a roasting dish. Worked perfectly!)
Beat the egg yolks until beginning to thicken, gradually add caster sugar and whisk until pale and thick. Mix in cocoa.
Whisk egg whites with a pinch of salt until stiff but not dry. Fold into the chocolate mixture (stir in a large spoonful first to lighten it, then fold in the rest with large, gentle strokes). Pour into the prepared tin and bake for 20-20 minutes, until springy.
Cool slightly, then turn out onto a sheet of greaseproof paper and roll up.
To serve, unroll, remove the paper and spread with whipped cream etc. Re-roll gently. Dust some icing sugar over the top and serve.
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