serves
10
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
10
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Loving Gluten Free
series • cooking
PG
series • cooking
PG
Ingredients
- 6 large eggs, separated, at room temperature
- 150 g caster sugar
- 150 g 70% dark chocolate pastilles, melted and cooled slightly
Espresso cream
- 300 ml thickened cream
- ¼ cup pure icing sugar, sifted
- 2 tbsp cooled espresso coffee (or mix 1 tbs boiling water with 2 tsp instant coffee)
To garnish
- Dutch-process cocoa powder, for dusting
- Milk coffee chocolate block, shaved, for garnish
Cooling time: 1-2 hours. Chilling time: 1 hour.
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line a 25 cm x 35 cm Swiss roll tin with baking paper.
- Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 3 minutes until pale and frothy. Pour in the chocolate and mix to combine.
- Whisk the egg whites in a separate bowl until soft peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time. Spread the batter evenly in the tin and bake for 13 minutes or until springy to touch in the centre. Set aside to cool for 5 minutes.
- Place a sheet of baking paper on the Swiss roll tin, then cover with a chopping board and flip the warm sponge onto the board. Peel away the top layer of baking paper, cover the sponge in plastic wrap and cool completely.
- Whisk the espresso cream ingredients together until soft peaks form.
- Remove the plastic wrap and spread the espresso cream evenly over the sponge, leaving a 1 cm border. Using the baking paper to help, lift the sponge from the shortest side and gently roll up.
- Wrap the roulade in a clean tea towel and rest, seam side down, in the fridge for 1 hour to set. Dust with the cocoa powder and garnish with chocolate to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Loving Gluten Free
