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This recipe is classed as intermediate

Rating 3.36 / 5 (108 votes)

Prep time:
50 min
Cook time:
30 min
Serves:
8-10

From James Martin, a decadently rich chocolate roulade filled with softly whipped chocolate mousse and soft fruits

Method

1. Pre heat oven to 180C/160C fan/gas 4.

2. Lightly grease a 23x33cm Swiss roll tin, and line with baking parchment.

3. Put the 175g of chocolate in a small heatproof bowl set over a pan of hot water. Heat gently, stirring occasionally, until melted. Leave to cool a little.

4. Combine the egg yolks and sugar in a large bowl and whisk for about 5 minutes until pale and creamy. Add the cooled melted chocolate and stir to blend evenly.

5. In a separate bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, carefully fold into the chocolate mixture.

6. Turn the chocolate mixture into the tin, tilting the tin so that the mixture spreads evenly into the corners. Bake for 20 minutes or until firm to the touch.

7. Remove from the oven. Leave to cool for a few minutes.

8. Place a clean damp tea towel over the cake with a board on top. Invert, remove the tin and peel away the baking parchment.

9. Roll up the cake with the damp tea towel to keep the sponge moist. Leave to stand for about 5 minutes.

10. Meanwhile, make the filling. Put the chocolate in a heatproof bowl set over a pan of hot water. Heat gently, stirring occasionally, until the chocolate has melted. Leave to cool a little.

11. Quickly fold into the whipped cream, taking care the chocolate doesn't split but sets to form a mousse.

12. Unroll the cooled cake  dont worry if it splits as the mousse will stick it together again.

13. Leaving a 2cm margin all round, spread the chocolate mousse evenly over the cake.

14. Sprinkle the fruit, if using, evenly over the filling.

15. Carefully roll up the cake again.

16. Dust with sifted icing sugar before serving.

Ingredients

  • oil, for greasing
  • 175 g dark chocolate, broken into pieces
  • 6 eggs, separated
  • 175 g caster sugar
  • sifted icing sugar, for dusting

For the filling:

  • 85 g dark chocolate, broken into pieces
  • 300 ml double cream, whipped
  • raspberries, blueberries, blackberries or other seasonal soft fruits, (optional)

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Latest Comment

 

I tried immediatley after watching you prepare this roulade on t.v. and being gluten intolerant it was a lovely godsend. I used 72%dark chocolate. whoo hoo lovely oh i also added a spoon of whiskey to the mousse.

DeniseE3648 DeniseE3648  Posted 13 Jul 2012 4:42 AM
 

I added two tablespoons of SR Flour to the mix as I wanted the cake slightly firmer. It's delicious! Mine did fall apart but like James said, the mousse sticks it together. Looks and tastes impressive b.eaeasyeasymake!

ChantalS2289 ChantalS2289  Posted 16 Jun 2009 1:27 PM