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French Chocolate Roulade

5 large eggs, separated 1/4 tsp vanilla essence 1 cup caster sugar 1/2 cup cocoa

Filling 150g cooking chocolate 300ml thickened cream, whipped

1. Line a buttered 33 x 25cm swiss roll pan with greaseproof paper and spray generously with non-stick cooking spray 2. Whisk egg yolks, vanilla essence and sugar in a bowl until creamy. Sift in cocoa. 3. Beat egg whites until stiff but not dry and fold into mixture. 4. Pour into prepared pan and spread evenly into corners. Bake in a moderate oven, 180C, for 15-18 minutes. 5. Turn out onto greaseproof paper sprayed with non-stick cooking spray and sprinkled liberally with caster sugar. Roll up like a swiss roll and cool. Filling 1. Unroll roulade. Carefully peel away greaseproof paper. Melt chocolate in basin over saucepan of hot water, or in a pan over low heat. 2. When cake is cold, spread with melted chocolate and then whipped cream. 3. Roll cake and chill in the refrigerator for at least 30 minutes. Slice and serve.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M