Muma C’s Gluten Free Chocolate Roulade

Every family has their go to recipe for special occasions, family get togethers and for times when you just need a real treat. And this Gluten Free Chocolate Roulade is one of ours!

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These are the only throwback pictures I was able to find so far…

This recipe has been passed down through the generations in our family, and is one of the first things I can ever remember making with my Muma!

… ain’t she a babe!

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I bloody love her!

This weekend despite suffering with a terrible hangover, Muma and I whipped up a Sunday Roast, and we invited my Granny and Grandad round to join us…

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Imagine my glee when my Granny announced she had made a pudding and handed this little bundle of joy over!

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It’s been ages since we’d had a chocolate roulade and with one mouthful I was transported back to being a kid again, so I thought I’d share the recipe with you all in the hope that one day it’ll bring you some happy memories too!

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Ingredients:

6oz / 170g – Dark chocolate

4 eggs

4oz / 110g – Caster sugar

5oz / 300ml – Double cream

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A more detailed method…

  1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.

  2. Melt the chocolate in a bowl set over a pan of simmering water, but be careful not to let the base of the bowl touch the water.

  3. Place the egg whites in a large bowl and whisk until stiff. Use the ol’ bowl upside down over your head to make sure its stiff enough.

  4. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk until it is thick and creamy. Pour in the cooled chocolate and gently fold together until well combined.

  5. Stir two large spoonfuls of the egg whites gently into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon, make sure you don’t squash out the air!

  6. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

  7. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp.

  8. Prepare a sheet of greaseproof paper on a work surface and sprinkle icing sugar over it. Once the cake is cooked, gently turn out onto the paper, leaving the original greaseproof on. Cover with a damp tea towel and leave until it is completely cool.
  9. Whip the cream until it forms soft peaks. Spread the roulade with the whipped cream and then lick the bowl.

  10. Roll it up like a Swiss roll, starting with one of the short edges, roll as tightly as possible to start with and then relax it out a bit. Don’t worry if the roulade cracks – we are all about the rustic charm!

  11. Dust liberally with more icing sugar, and serve!

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It is even better when you serve it with seasonal fruit, like raspberries or strawberries.

Personally I’m a fan of adding kirsch cherries for a black forest gateaux vibe.

 

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