This chocolate recipe is for a chocolate roulade and is great served with a few strawberries.
- Good quality dark chocolate: 150g
- Eggs (large): 4
- Caster sugar: 150g
- Double cream: 250ml
- Icing sugar: to dust
- Fresh strawberries: garnish
- Butter: for greasing
- Rum (optional): 2tbs
Getting everything ready
- Lightly butter a Swiss roll tin and neatly line it with greaseproof paper. Very lightly butter the greaseproof paper.
- Separate the eggs, putting the yolks into a large bowl and the whites into a very clean bowl ready for whisking.
- Add the sugar to the egg yolks.
- Break the chocolate into small pieces and place in another clean bowl.
- Pre-heat the oven to 160°C (Gas Mark 3).
- Place the bowl of chocolate over a saucepan of warm water and allow it to slowly melt (don’t allow the water to boil).
- Meanwhile, whisk the egg yolks and caster sugar until creamy and pale in colour.
- Ensure that your whisk is clean and free from grease, then whisk the egg whites until they form stiff peaks.
- When the chocolate has melted, use a wooden spoon to stir in the egg yolk mixture and mix well together.
- Exchange the wooden spoon for a large metal one and fold in the whisked egg whites. Mix well but gently — we want to keep as much air as possible in the mixture.
- Pour the mixture into the prepared tin, spread out evenly and put it in the pre-heated oven. Bake for about 15–18 minutes until it is just firm to touch.
- Remove from the oven and sprinkle over the rum, if you are using it. Cover with a clean damp cloth and leave for at least 2 hours.
- Cut out a piece of greaseproof paper slightly larger than the baking tray and place it flat onto the work surface. Dust well with icing sugar and turn the roulade out onto the paper. Remove the tin and lining paper.
- Meanwhile, lightly whisk the cream to soft peaks and, using a palette knife, spread the cream evenly over the roulade. Save a little of the cream for garnish.
- Carefully roll up the chocolate roulade just like a Swiss roll. Don’t worry if it cracks while rolling; indeed, a few cracks make the chocolate roulade look even better when finished. Dust with icing sugar.
- Cut the chocolate roulade into slices and place neatly onto plates. Serve your chocolate roulade with a little extra cream and a few strawberries.