Chocolate Roulade with Raspberries
This dessert is dairy, gluten, nut and soy free, but very rich and delicious.
Number of servings : 6
Type of meal : | Desserts | Desserts
Special diet : | Gluten free
For the sponge
4 eggs separated into yolks and whites
1-3/4 cups of confectioners’ sugar (check label for wheat flour)
1/2 cup of good quality cocoa powder (check label for wheat flour)
For the filling
Rich Chocolate Mousse (or white cream filling like photo)
8 oz. raspberries
1. Preheat oven to 400F/200C/gas mark 6. Oil a shallow 9 by 12-inch jelly-roll pan and line with lightly oiled waxed paper, to stand an inch or so above the rim.
2. Whisk the egg yolks with half the confectioners’ sugar.
3. Clean the whisk and dry thoroughly. Whisk the egg whites until they form soft peaks. Add half the remaining confectioners’s sugar and continue to whisk the egg whites until stiff.
4. Stir a large spoonful of whisked egg whites into the whisked egg yolks and mix well. Pour the remaining egg whites into the egg yolks and gently fold together.
5. Mix the cocoa powder and remaining confectioners’ sugar and sift onto the whisked egg mixture. Gently fold into the eggs until the mixture is just blended.
6. Holding the bowl just above the pan, pour the mixture into the lined baking pan, spreading it from side to side.
7. Bake for 8-10 minutes, or until the sponge is lightly set and feels springy in the centre. Do not open the door for at least 6 minutes or the sponge may collapse. Once done, cover with a damp kitchen towel to prevent it from drying out.
8. Once cold, turn it out onto a large piece of waxed paper dusted with confectioners’ sugar. Peel away the paper, spread the mousse over the sponge and evenly scatter the raspberries into the mousse.
9. To roll the roulade, align one of the long ends of the rectangle with the edge of the work surface. Tightly fold the long end of the roulade farthest from you over the first inch of filling, then pull the waxed paper up and over the centre, towards you, supporting the roulad as you roll it.
10. Using the paper to support the roulade, roll the cake onto a serving plate and dust with more confectioners’ sugar. Trim away rough ends of the roulade and serve cut into thick slices.