Chocolate Roulade. Mary Berry's chocolate roulade recipe is as light as feather, creamy and chocolatey all at the same time. Noone will beleive how easy it was to make either! This chocolate roulade has wonderfully light sponge and filled with a rich creamy chocolate hazelnut filling, it is the ideal way to complete a family dinner or special occassion and is delicious served with.

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Dutch process cocoa is treated with alkali to neutralize its acid, so it gives baked goods a dramatic dark appearance but imparts milder chocolate. Learn how easy it is to make a decadent and impressive Chocolate Roulade just in time for Christmas. Try our delicious chocolate roulade recipe. You can prepare Chocolate Roulade using 8 ingredients and 9 actions. Below is exactly how we accomplish.

Ingredients of Chocolate Roulade

Step by step. 6 of Egg whites and yolks separated.
Detaile. 175 g of caster sugar.
Detaile. 2 tbsp of cocoa powder.
Step by step. 175 g of dark chocolate.
Step by step. 250 ml of double cream.
Directions. 100 g of desiccated cocount.
Directions. 100 g of seedless raspberry jam.
Step by step. 1 tsp of icing sugar.

A roulade's a rustic-looking Swiss roll so cracks and imperfections are all part of its charm. This chocolate roulade recipe is created by using the same mixture as you would for chocolate mousse. When baked it forms a melt in the mouth texture that is truly irresistible! Chocolate Roulade. this link is to an external site that may or may not meet accessibility guidelines.

Step by step To Make Chocolate Roulade

Preheat oven to 160 degrees and line baking tray with parchment paper..
Melt chocolate in bowl over boiling water but ensure bowl isn't touching water. Set aside to cool when melted..
Separate the eggs and whisk the whites until they are soft peaks that don't drop out of bowl when turned upside down..
Then whisk yolks and sugar until they are creamy and fall like a ribbon from the whisk. Then fold in melted chocolate..
Gently fold in half the egg whites. Then fold in remaining egg whites and sifted cocoa powder. Ensure all folded in but don't overmix..
Pour mix on tray and spread evenly. Put in oven for 20 minutes then set aside to cool for 20-30 minutes..
Whip double cream with 1-2 tbsp sugar..
Put parchment paper on the bench and sprinkle with coconut. Turn the roulade upside down onto the paper and remove baking tray then peel back paper you used to bake it. Spread jam all over roulade base and do same with double cream leaving a small gap near the edges..
Starting with side furthest away from you, fold the roulade towards you then using the parchment paper continue to fold and pull towards you to the end. Don't worry about cracks. Sprinkle with sieved icing sugar. Place on a serving plate with sealed side down, slice and enjoy..

This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy. Our chocolate roulade recipe actually embraces the odd crack here and there, as it provides an excellent texture for a Yule log during the festive season. However if you would like to reduce the. Keyword: Chocolate Roulade, Chocolate Roulade with Burnt Sugar Italian Meringue Buttercream. After years of roulade-hating, I'm finally a convert.

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