Chocolate roll

Chocolate roll

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

A lovely, light-as-air chocolate roll with very little flour. It is delicious with a rich brandy cream filling or, if you want to have it for dessert, a filling of sliced strawberries and cream.

Ingredients

Quantity Ingredient
75g plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder
60g cooking chocolate, broken up
4 eggs
165g caster sugar
1 teaspoon vanilla essence
2 tablespoons cold water
1/2 teaspoon bicarbonate of soda
sifted icing sugar
whipped cream flavoured with brandy or vanilla, to serve
sliced strawberries, to serve (optional)

Method

  1. Preheat the oven to 200°C. Grease a 30 cm x 25 cm Swiss roll tin and line with baking paper, or make a paper case (see Note).
  2. Sift together the flour, salt and baking powder. Melt the chocolate gently in a heatproof bowl over hot water. Cool slightly. Beat the eggs with the caster sugar until very light and thick. Add the flour mixture and vanilla all at once to the egg mixture and fold through gently.
  3. Add the water and bicarbonate of soda to the chocolate, stirring until smooth. Fold quickly and lightly into the egg and flour mixture.
  4. Turn the mixture into the prepared tin or case and bake for about 15 minutes or until the cake springs back when the centre is gently pressed. Loosen the edges and turn the cake out onto a tea towel generously dusted with icing sugar. Peel off the lining paper and trim the edges of the cake with a sharp knife. Roll immediately in the towel, first folding the hem of the towel over the edge of the cake, and rolling the towel in the cake to prevent sticking. After the cake is rolled, cool on a wire rack for at least 1 hour.
  5. Before serving, carefully unroll the cake, remove the towel and quickly spread with whipped cream sweetened with a little sugar and flavoured with vanilla or brandy. Sprinkle with sliced strawberries if you wish. Re-roll the cake, using the tea towel to help, and dust with more icing sugar.
  6. The cake can be decorated with rosettes of whipped cream and the rosettes topped with chocolate shavings or whole strawberries.

To make a paper baking case

  • Choose a fairly thick greaseproof paper or non-stick paper. Take a piece 30 cm x 35 cm and fold over the ends and sides to form a border about 2.5 cm. Cut a slit at each corner and fold one cut piece over the other to mitre the corner. Fasten each corner with a paper clip so the borders stand up. Slide the case onto a baking tray before filling with the mixture.
Tags:
baking
bakery
margaret
fulton
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