Denise says:
This is an easy sponge cake that is rolled and filled with cream cheese and grated chocolate. It also works brilliantly with the Tofutti pareve original cream cheese.
Once you have mastered the art of making roulades, you will never consider them a challenge again. I feel that by following these three guidelines you will produce the perfect chocolate roulade: use the right size tin, whisk the egg whites so that they are very stiff and spread the filling to the edges.
Roulades always have that rustic appearance, which is all part of their charm; so don’t worry they crack after rolling.
Preparation Time: 25 minutes plus cooling
Cooking Time: 15 minutes
Serves: 8
Ingredients:
175g good quality bitter sweet plain chocolate6 eggs – separated
2 teaspoons vanilla extract
110g caster sugar
2 tablespoons cocoa powder
Filling
450g ‘toffuti ‘cream cheese’ or non- dairy whipping cream
6 tablespoons plain chocolate – grated
4 tablespoons icing sugar
Garnish
Strawberry slices and a dusting of icing sugar
Method
1)Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.2)Line a 23 x33 cm (9 x13 inch) Swiss roll tin with non stick baking parchment paper.
3)Melt the chocolate in a heatproof bowl over a pan of boiling water(double-boiler). Whisk the egg yolks and sugar together until thick and creamy.
4)Stir the cocoa powder and melted chocolate into the egg yolk mixture.
5)Whisk the egg whites until very stiff. Carefully fold into the chocolate mixture.
6)Pour into the prepared lined tin and spread evenly.
7)Bake for 15 minutes or until well risen and firm to touch.
8)Tear off a clean piece of baking parchment paper large enough to invert the roulade. Turn out the roulade onto the paper and peel off the lining. Leave to cool.
9)For the filling mix the cream cheese with the grated chocolate or whip the cream in a bowl until thick. Stir in the icing sugar.
10)Carefully spread over the cooled roulade. Roll up from one of the wider ends, using the paper to help. Using a slicer, put onto a serving plate.
To serve the stylish way: Dust with icing sugar just before serving and garnish with slices of strawberries.