Squidgey, chocolatey, light as air deserts are great after a big meal and as I was planning on doing a proper roast dinner I definitely wanted a desert that wasn’t going to be too heavy.
Chocolate Roulades are a great option for a gluten free desert, nine times out of ten any recipe for a chocolate roulade is going to be flourless so as you aren’t adapting the recipe to be gluten free you can be confident that it will work. Just make sure that your chocolate or cocoa powder is gluten free then you are good to go.
Raspberries always work well with chocolate so instead of a chocolate ganache or whipped cream filling I decided on a raspberry mousse. This not too sweet mousse is a lovely counterpoint to the richness of the chocolate roulade.
1 cup of fresh raspberries
1& 1/8 teaspoons of powdered gelatin
1 & ½ tablespoons of lemon juice
½ cup of sugar
250ml of double cream
- Put the lemon juice in a small bowl and sprinkle over the powdered gelatin and leave to absorb.
- Press the raspberries through a fine sieve until you have a puree. Take your time with this as with a bit of effort you will get a good amount of puree.
- Put the puree and the sugar in a saucepan over a low heat and stir to combine. Allow the mix to just heat gently until bubbles form at the edge but don’t allow to boil.
- Remove the pan from the heat and add the gelatin stirring continuously for one minute until the gelatin has dissolved in to the puree.
- Pour the puree in to a jug or bowl and allow to cool
- Whip the double cream to a soft peak stage and add the cooled puree, allow to chill until you want to use it.
5 ox / 150 grams of caster sugar
6 large eggs, separated
2oz / 50 grams of cocoa powder
Preheat the oven to Gas 4/ 180c/350
Line a Swiss Role tin with baking parchment
- Whisk the egg yolks with the sugar until they are thickened and pale cream in colour
- Sieve over the cocoa powder and mix to combine
- In a clean dry bowl with clean whisks beat the egg whites to the soft peak stage, if you over beat the egg whites you will end up with a dry, shrunken sponge.
- Fold the egg whites in to the cocoa batter, Use the initial spoon of egg white to loosen up the batter before gently folding in the rest.
- Pour the mix in to your lined tin and bake in your pre heated oven for tenty to twenty five minutes. Don’t over -cook or the sponge will be too dry
- Once cooked remove from the oven and leave to cool in the tin for ten minutes before carefully lifting the roulade out of the tin. Don’t remove the baking parchment
- Once the sponge has cooled you can add the mousse. Put a sheet of baking parchment, larger than the dimensions of the roulade, on your work surface and carefully place the roulade top side down on the parchment.
- Gently peel back the baking parchment that was used during the baking process. Using a spatula or flat knife spread the mousse over the sponge leaving a 1 inch gap around the edges.
- To roll the roulade lift the edge of the baking parchment that is closest to you and gently but firmly roll the roulade away from you. Roll along the long edge.
- Place on a serving dish and top with raspberries or a dusting of icing sugar.
This really is great on its own but if you wanted to gild the lily you could serve it with a dollop of unsweetened whipped cream.