Chocolate And Raspberry Roulade
Delicious chocolate and raspberry roulade
Posted by Christiana B.
About
Gluten Free, wheat free, nut free
INGREDIENTS:
• For the sponge:
• unsalted butter for tin
• 3 large eggs separated
• 125 g/4.5 oz icing sugar sifted
• 50 g/2oz cocoa sifted
• For filling:
• extra icing sugar for dusting
• 250 ml of double cream or whipped cream. I used whipped cream
• 50 g dark gluten free chocolate melted
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You Will Need (7 things)
- Unsalted Butter for tin
- 3 eggs separated
- 4 ½ oz 125g Icing Sugar
- 2 oz Cocoa sifted
- extra Icing Sugar for dusting
- 250 ml Double Cream or whipped cream
- 50 g Dark Chocolate gluten free
Steps (10 steps, 60 minutes)
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1
Pre-heat oven to 180 °C /160 °C Fan. Butter a square/rectangular cake tin. Line the bottom with baking paper and butter the paper as well.
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2
Whisk egg whites in a bowl and sprinkle over half the icing sugar, whisking well until you have a stiff meringue.
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3
In another large bowl, whisk the egg yolks and remaining sugar until pale and thick. Fold the whites into the yolks a third at a time, then gently fold in the cocoa powder in two goes.
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4
Spoon the mixture into your tin and smooth the surface.
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5
Bake for 10 to 15 minutes until set and springy to touch. Use a cake tester.
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6
Lay a tea towel over a wire rack and sift over a thin layer of icing sugar.
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7
Gently remove the sponge from the tin and place onto the paper, removing the baking paper.
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8
Spread the whipped cream or double cream onto the sponge, along with the melted chocolate and sprinkle over the raspberries
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9
Using the tea towel, roll up the roulade starting with a narrow end.
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10
You could add extra whipped cream or chocolate on the top if wished.