Flourless chocolate roulade

Flourless chocolate roulade

Arrollado de chocolate sin harina

By
From
Cooking from memory
Serves
12-14
Photographer
Mark Roper

For four years, Juanita learned Chocha’s elaborate cooking and distinctly remembers the flourless chocolate roulade, served with a rich chocolate sauce or fruit coulis.

Ingredients

Quantity Ingredient
8 large eggs, separated
250g caster sugar
250g dark cooking chocolate
300ml thickened cream
200g icing sugar
600g canned dark plums, drained

Method

  1. Preheat the oven to 170°C.
  2. Beat the egg whites until they form soft peaks, and set aside. Beat the yolks with the sugar until blended and pale.
  3. Melt the chocolate in a double boiler or a small saucepan placed in a larger saucepan containing boiling water. Add the chocolate to the egg yolks and mix until combined. Do not overmix. Fold in the whites.
  4. Line a 40 cm x 30 cm tin with baking paper, and spread mixture into it. Bake for 20 minutes, until set. Remove the tin from the oven and test the cake with a toothpick. If it comes out clean, the cake is set. If not, bake for a further 10–15 minutes. Remove from the oven and cover with a damp tea towel, allowing it to cool.
  5. Beat the cream with the icing sugar until thick. When the cake has cooled, spread the cream over the top and place plum pieces evenly over it. From the wider end, roll the log, using the baking paper as the rolling tool. Mark the slices with a knife at regular intervals. Refrigerate for 2 hours, until set.
  6. Serve at room temperature or frozen with a warm chocolate sauce or fruit coulis. Decorate with chunky pieces of chocolate and fresh camellia leaves.
Tags:
Jewish
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