This light-as-a-feather chocolate roulade contains no four and is made using egg whites and egg yolks.
The souffle-like dessert is simple to prepare and makes for a gorgeous dessert centerpiece. The secret to its moist, delicate texture is to incorporate air into the yolks and whites when beating them.
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Yield: 4-6 servings
- ***CHOCOLATE SPONGE***
- 50g (1/4 cup) granulated white sugar
- 2 Tbsp extra sugar
- 6 large room temperature eggs, separated
- 1/2 tsp pure vanilla extract
- 112g (4oz) bittersweet chocolate, chopped in small pieces
- ***CREAM FILLING***
- 240ml whipping cream
- 1/2 tsp pure vanilla extract
- 15g (1 Tbsp) icing sugar
- 1 Tbsp Grand Marnier
- 6 fresh raspberries
- Melted chocolate
- Icing sugar for dusting
- Special equipment: 17 inch (43 cm) x 12 inch (30 cm) baking sheet or jelly roll tin.
- Preheat oven to 350 F (180C. Place the oven rack in the middle of the oven.
- Spray baking sheet with oil. Line the sheet with baking paper and lightly butter and flour the paper. Set aside.
- Separate the eggs, placing the whites in one bowl and the yolks in another. Make sure there are no bits of shell in either bowl. Set aside.
- Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir with a clean metal spoon to met. At this point dip your raspberries in some chocolate and set aside until needed. Allow remaining chocolate to cool slightly.
- In the bowl of an electric mixer, or using a hand mixer, add the egg yolks and 1/4 cup of sugar. Beat until the mixture is light and fluffy, or for about 5 minutes. To test if the batter is ready, the batter should fall back into the bowl in a slow ribbon. Add the vanilla extract. Add the melted chocolate and beat until just combined. Set aside.
- In a clean mixing bowl and using clean beaters, beat the egg whites until foamy until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
- Use a rubber spatula to gently fold a small amount of the egg whites into the egg yolk mixture to lighten the batter. Fold in the remaining whites just until incorporated. Be careful not to over mix or else the batter will deflate.
- Spread the batter evenly into the prepared pan with a spatula. Bake until the cake is puffed and springs back when gently pressed, or for about about 15-17 minutes. Remove from oven.
- Stand in pan for 5 minutes. Place a sheet of baking paper onto a flat surface. Sprinkle with 2 tablespoons of remaining caster sugar. Turn sponge onto baking paper. Starting from 1 short side, roll up to form a log. Set aside to cool completely. Cover with a slightly damp kitchen towel and set aside to cool completely.
- Whip the cream. In a large, clean mixing bowl add the cream, vanilla extract, Grand Marnier and icing sugar. Beat the mixture until stiff peaks form.
- Gently unroll the cake and spread with filling, leaving a 2cm border. Re-roll cake gently (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm. Just before serving, top with raspberries and dust with icing sugar. Note: Cake will keep, refrigerated, for up to 3 days.