• 6oz of either milk, or plain chocolate (Melted)
  • 6oz of caster sugar
  • 6 egg yolks
  • 6 egg whites
  • Cocoa powder
For the filling

  • 300ml of yummy double cream
  • Entirely optional extras of half a cup of strong coffee, Cointreau, or Nutella
Make sure to melt your chocolate before anything else. If it goes hard again, add honey to make it runny again. Allow it to cool a tiny bit. While you wait, whisk up your egg yolks and add your caster sugar. Add the chocolate to it and blend it evenly.

In another bowl, whisk up your egg whites and fold gently into the mix. Use sweeping motions so as not to take out too much air.

Line a baking tin with greaseproof paper and pour in your mix. Make sure to level it off. The last thing you want is a lumpy roll. Place in your oven for roughly 20 minutes. (Or at least until it looks cooked.)

Once it's done leave it to cool. (For the best results, overnight is a good idea.) Roulades roll best when cool, remember. After it has cooled, it's time to add your filling. Choose what you want (Fresh cream is ALWAYS a must, but if you can't get it, squirty cream will be fine.) and get it prepared.

Turn out your roulade onto a lightly floured surface, removing the paper and score about one to two inches down from the top. This will make rolling easier. Also trim your edges if they are messy. Spread on your filling and begin rolling at the end you scored until you have a nice spirally sausage of yummyness.

Dust with sugar.

Note: If you find it difficult to roll it, leave the paper on and spread the top side and use the paper to help you make a tighter roll.


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