Gluten Free Chocolate Roulade

Gluten Free Chocolate Roulade

A wonderfully delicious dessert cake recipe and gluten free too, a chocolate roulade of the highest quality.

knob butter, for greasing
170g/6oz plain chocolate (70% cocoa solids)
5 free-range eggs, separated
225g/8oz sugar
284ml/10fl oz double cream (if you're lactose intolerant, why not use Lactofree cream)
3oz Fresh Raspberries

1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare a Gluten Free Swiss roll tin by greasing it with butter and then lining it
with a piece of greaseproof paper slightly larger than the tin.
3. Gently melt the chocolate in a glass bowl set over a saucepan of
boiling water.
4. Beat the egg yolks into the sugar.
5. When the chocolate has cooled and melted a little, pour it into the
egg yolk and sugar mixture.
6. Beat the egg whites to stiff peaks, before folding into the chocolate
mix.
7. Pour the mix into the tin and bake in the oven for 15-20 minutes until
firm to the touch - you will know the cake is ready when an inserted
skewer comes out clean.
8. Run a tea towel under cold water and wring out.
9. Place the tea towel over the chocolate roulade once it has cooled a
little. After ten minutes remove the tea towel, transfer the roulade to
the fridge and leave overnight.
10. The next day, sieve icing sugar over a sheet of greaseproof paper a
little larger than the tin.
11. Tip the cake out onto the fresh greaseproof paper and peel off the
other piece of greaseproof paper from the top of the roulade.
12. Add 3oz of fresh raspberries to the cream and whip the double cream and smooth it all over the roulade.
13. Roll up the roulade, using the greaseproof paper to help hold it
together. It may crack a little, but this will not affect the quality of the
cake.

Timings

10 to 30 mins cooking time.

Recipe by Hazel :-)

Read here blog here