Chocolate Roulade with a Chocolate Mousse Filling (6-8)

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A completely gluten and dairy free (I can tolerate 70% and above dark chocolate) rich chocolate dessert that is a real treat at the end of a special dinner – I served it at Christmas this year and it was well received. You can make it a little in advance – up to 24 hours – which is helpful, though I would keep it covered so it doesn’t dry out. If you can find Hershey’s Cocoa 100% Cacao Special Dark it gives a really deep chocolate flavor.

Pre-heat oven to 350 degrees.  You will also need parchment paper and an 8 x 12 inch roasting tin.

Oil the roasting tin, line with parchment paper and oil the parchment paper to prevent sticking.

3 eggs – separated

4 oz. caster sugar

1 oz cocoa powder

Place the egg yolks in a large bowl and whisk with a fork.

Whisk the egg whites in a large bowl until a little bit stiff then add the sugar and whisk until the whites are so stiff that you can turn the bowl upside down and the whites don’t fall out.

Fold the egg whites into the egg yolks then sieve in the cocoa powder and continue to gently fold until the cocoa powder is evenly blended in.

Pour mixture into roasting tin and spread evenly then cook in the oven for 15 – 20 minutes. When done the chocolate mixture should be firmish to the touch.

While the chocolate mixture is cooling you can make the mousse:

5 oz. of 70% dark chocolate – broken into pieces

1 oz. cocoa powder (same as above)

2 fl. oz. water

1 egg yolk – whisked

4 egg whites

1 oz. caster sugar

Place the broken chocolate in a bowl and place the bowl in a pan with several inches of boiling water. Heat gently on the stove top until the chocolate is melted. Then set aside to cool slightly.

In a separate bowl place the cocoa powder and slowly add the water, stirring as you do so. Then slowly add the whisked egg yolk, again stirring as you do so.

Check that the melted chocolate mixture is tepid, then add the cocoa,, water, egg yolk mixture to it and stir it in. Pour/spoon mixture into a large bowl.

Whisk the egg whites and when slightly firm add the sugar and continue whisking using same principle as above (that they don’t fall out of the bowl).

Gently fold the egg whites, say a quarter of the mixture at a time into the bowl with the chocolate then spread evenly over the roulade. Place in the fridge for an 2 hours and then slowly  roll up the roulade, easing back the parchment paper as you go. Can be served immediately or up to 24 hours later.  Dust with confectioner’s sugar/icing sugar before serving.

 

 

 

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