Make chocolate roulade

By Sophia Young

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A chocolate roulade makes a stunning dinner party dessert; here we show you how easy it is. Serves 8

What you will need
6 eggs, separated
1/2 cup (110g) caster sugar
1/4 cup (25g) Dutch cocoa, plus extra, for dusting
2 tbs (30g) potato starch (potato flour)
125g dark chocolate, melted
Raspberries, to serve

Marmalade cream
1/4 cup orange marmalade
11/2 tbs orange-flavoured liqueur (such as Cointreau)
300g mascarpone
50g pistachios, lightly roasted, coarsely chopped

Tips and tricks

Grease your Swiss roll tin before lining it – this will make the paper sit flat and adhere to the corners.
To fold eggwhites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the eggwhites into the batter to lighten it, then gently fold in remaining eggwhite.
Potato starch (potato flour) is available in 375g plastic bags from select supermarkets in the kosher or continental section, as well as from continental delicatessens.
For the best flavour, use a dark chocolate with at least 60 per cent cocoa solids. In supermarkets, look for Plaistowe couverture chocolate or Lindt chocolate.

Photography: Andrew Lehmann. Styling: Michelle Noerianto.

Hints and Tips

This recipe is WHEAT-FREE so it�s suitable for coeliacs.

How to...

Preheat oven to 180˚C. Line a 28 x 32cm Swiss roll tin with baking paper. Using an electric mixer, whisk yolks and sugar until thick and pale. Sift cocoa and starch over then fold in gently. Add chocolate and 2 tbs water and stir gently to combine. Using an electric mixer, whisk eggwhites in a clean bowl until soft peaks form, then fold into chocolate mixture. Spoon mixture into prepared tin and smooth top. Bake for 12-15 minutes or until cake springs back when lightly pressed. Dust top of cake heavily with cocoa then cover with a piece of baking paper. Invert cake, with paper, on to a work surface, then gently peel away the cooking paper.

Working quickly while cake is still hot, gently roll up from long side, using paper as a guide. Stand until just cool.

For cream, combine marmalade, liqueur and 2 tbs water in a small saucepan and stir over low-medium heat until combined and marmalade has melted. Combine with mascarpone in a bowl and whisk until thick. Stir in pistachios. Gently unroll cake and spread with filling, leaving a 2cm border. Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm. Cake will keep, refrigerated, for up to 3 days. Serve topped with raspberries.

Published in Notebook Magazine

Issue: May 2006

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Latest comments:

sequoia

added this comment at 12:00pm Mon 17th April, 2006

Have just discovered your wonderful magazine by filling in a questionairre for my insurance company . Love the fact I can find great wheat free recipes like the one above. Can't wait to bake it. Thankyou.