Chocolate rulade

Everyone loves chocolate, some more than others. As much as I used to have a sweet tooth it’s not the same. I think it’s me getting old, who knows. As you have already been aware most of the time chocolate has had a bad stigma around it, but it has wonderful health benefits ranging from lowering blood pressure, inflammation-fighting properties, lower cholesterol, brain benefits etc. Of course, moderation is key, too much of everything is never good.For me, this is light, chocolaty, indulging, quick and easy to make. The cream and fruit filling is amazing. That’s my personal preference, but you can do as you wish once you have the basics down. You can change the type of chocolate you use or add different flavors that work for you. With all that said who knows if this may lead you to be on the next British Bake Off or just be another add on to your baking skills.

you’ll need

100g, Dark Chocolate

100g, Dark Orange Chocolate

6, Eggs (separated)

2 tbsp, Cocoa Powder

300ml, Double Cream

Icing Sugar

170g Caster sugar

  1. Pre heat oven and 180C/Gas 4. Weight out all the ingredients and leave to the side.
  2. Get a pot with some water and leave it to simmer. With a Glas bowl, place it ontop of the pot. Add in the chocolate and allow to melt. Once melted put to the side to cool down.
  3. In another bowl add the egg whites and with a whisk or electric whisk, beat them till it forms a more firm solid white texture. (Flip the bowl upside down to test out if the egg whites are firm)
  4. Take another bowl and add the egg yolks with sugar, whisk till smooth and creamy. Slowly add in the melted chocolate and fold in with a large spoon or a rubber ended spatula.
  5. Add the eggs whites into the chocolate mixture moderately and fold it in everytime you add it in. also do the same to the cocoa after(Sift the cocoa powder). line a thin baking tray with baking paper and pour in the mixture and spread to all corners. Bake for 20-25minutes.
  6. In the meantime add vanilla essence to the double cream in a bowl, whisk till a firmer texture. With another baking sheet paper place on a kitchen surface (The sheet should be longer than size of tray) and flip the cake onto the sheet. Once cooled, pour the cream all over (This is where can add fruit), leaving a 2cm gap from all ends when putting the cream.
  7. Place the short end facing you and with a sharp knife slice across just where the cream starts. (The cut will help the rolling process) start folding tightly from the crease by using the baking sheet paper underneath. After the first 2 rolls you can use your hands to continue the rolling process. (Cracks are ok)
  8. Now place on a board and serve with fruits and sprinkle with some icing sugar on top.
  9. Please share and comment and let me know how it goes


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