This Mary Berry recipe is my go to roulade as it’s gluten free; so when you need to pull off a dessert that appeals to both a gluten free diet and non GF diet, it works a treat. Back when I had a restaurant, we had this on all the time, but made it that extra bit special with the additional chocolate when rolling it. I’ve included that as a option for you here.
MAKES 1 // TIME: 1 HOUR // EASY
Gluten Free Dark Chocolate Yule Log Ingredients:
For the sponge:
- 175g Dark Classic Chocolate
- 175g caster sugar
- 6 large eggs, separated
- 2 tbsp cocoa powder sifted
For the Decoration:
- 300ml Double Cream
- Icing Sugar for dusting
- 200g of Classic Dark Chocolate for Rolling (optional)
- Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a 33cm x 23cm swiss-roll tin and line with non-stick baking parchment, pushing it into the corners.
- Chop the chocolate into small pieces, place into a heatproof bowl and pop in the microwave. Heat on short bursts of 20 seconds, stirring in between until melted and leave to cool ever so slightly.
- Whisk the sugar and egg yolks in a large bowl until light and creamy, and leaves a ribbon like trail when you lift out the whisk. Add the cooled chocolate, and stir until evenly blended.
- In a separate bowl, whisk the egg whites until stiff, and stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder. Spread evenly in the prepared tin. Bake in the preheated oven for about 20 minutes until firm.
- Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cooled.
- Whip the cream.
- Melt a further 200g of dark chocolate, by repeating step 1 (if you are going to choose this added ingredient). It adds cost, but it also a lovely crunch as you bite through the hardened chocolate.
- Dust a large piece of greaseproof paper with sifted icing sugar. Turn out the roulade and peel off the paper. Spread with the melted chocolate, and then spread the cream on top before the chocolate hardens. Then, roll up very tightly like a swiss roll, using the paper to help. Cracks – It may crack at this stage, but that’s normal; dust with more sifted icing sugar, and enjoy.