This roulade is flour-free, which means its extremely light in texture, but it has a high cocoa content so it also tastes super rich and delicious.
It’s from the mind of baking genius, Mary Berry, relayed to our kitchen by the wonder of the Great British Bake Off iPhone app, and reproduced with permission.
Read on for the recipe.
- 175g of dark chocolate (39% cocoa solids), finely chopped
- 6 large free-range eggs, at room temperature
- 175g caster sugar
- 2 tbsp cocoa powder
- 300ml pourable double cream
- Icing sugar, for dusting
- 1 x 23cm x 33cm non-stick baking tray
- Greaseproof paper
- Butter for greasing
- Line the base and sides of the buttered baking tin with non-stick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin
- Put the chocolate in a heatproof bowl and set it over a pan of steaming hot (not boiling) water (the base shouldn't touch the water). Melt, stirring occasionally
- Remove from the water and stir until smooth, then cool for 15 minutes or until just warm
- Preheat the oven o 180C/350F/gas mark 4
- Separate the eggs, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whits should be stiff enough not to fall out
- Add the sugar to the egg yolks and and whisk using the electric mixer (no need to wash it) on high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out
- Pour the chocolate into the yolk mixture and fold in to blend
- Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen, then fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
- Sift the cocoa powder over the mixture and fold it in
- Pour the mixture into the tin and move it around so the mixture finds its own level
- Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
- Lay a large piece of non-stick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
- Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
- Using a sharp knife, make a shallow cut along on of the short edges
- Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
- Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices
The Great British Bake Off iPhone App
Released to complement the TV series currently showing at 8pm every Tuesday on BBC2, The Great British Bake Off iPhone app has a generous 50 recipes.
Selected from the best-selling book, The Great British Bake Off: How to Bake and the new book for this year, How to Turn Everyday Bakes into Showstoppers, every recipe is superb – they’re so well measured and the technique so well explained, it’s hard to go wrong.
But the app also offers an impressive degree of functionality. You can:
- Browse recipes by type (cakes, biscuits, bread, pastry, puddings)
- Filter recipes by requirements (baker, occasion, ingredient, difficulty)
- Store your favourite recipes in a ‘favourites’ section
- Transfer ingredients from recipe to a ‘shopping list’ at the touch of a button
- Email ingredients to yourself / someone else with a click
- View recipe instructions in landscape and turn the pages HANDS FREE! (it uses the iPhone’s front camera, I think)
- Photo your results and post them to Facebook or Twitter, straight from the app
The only thing I’d like to have seen is the ability to send the whole shopping list section (which might contain several recipes) in a single email / SMS – but that’s a minor issue in what is a genuinely great app.
Well worth the £2.99.
The app and a copy of How to Turn Everyday Bakes into Showstoppers were supplied. The recipe is reproduced with kind permission from the publishers.