Classic Chocolate Roulade
Ingredients
- 200g /7 oz plain (unsweet) dairy free chocolate
- 200g /7 oz 1 cup castor sugar (superfine) sugar, plus extra castor or icing (confectioners’) sugar to dust
- 7 tbsp vegan eggs
- 300ml 1/2 pint 1 1/4 ups double (heavy) cream vegan cream
Preparation
Preheat the oven to 180°c/350°/gas 4
Grease and line a 33x23cm/13x9in swiss (jelly) roll tin (pan) with baking parchment
Break the chocolate into squares and melt into a bowl over a pan of barley simmering water
Remove from heat and leave to cool for about 5 minutes
In a large bowl, whisk the sugar and egg and stir in the chocolate 4
Pour the chocolate mixture into a prepared tin, spreading it to level with a palette knife (metal spatula)
Bake for a 25 minutes, or until firm
Leave the cake in the tin and cover with a cooling rack, making sure that it does not touch the cake
Cover the rack with a damp dishtowel, then rap in a clear film (plastic wrap)
Leave in a cool place for 8 hours, preferably overnight
Dust a sheet of greaseproof (waxed) paper with castor or icing sugar and turn out the the roulade on it
Peel off the lining paper
To make the filling, whip the double cream until soft peaks form
Spread the cream over the roulade
Starting from the short ends, carefully roll it up, using the paper to help
Place the roulade, seam side down, on to a serving plate and dust generously with more castor or icing sugar before serving
