What You'll Need
Dark chocolate roulade
115g 50 – 55% dark chocolate
3 tablespoons water
115g caster sugar
4 large eggs
Filling and topping
200mls double cream
100g white chocolate – good quality
75g dark chocolate – good quality melted
1 Swiss roll tin 12”x8”
Swiss roll tin
How to Do It
1 Heat oven to 190C / fan 175C /gas 5. Line the base and sides for a Swiss roll tin with baking parchment or baking paper.
2 Break the chocolate into small pieces. Put into a microwaveable bowl and add in the water. Melt the chocolate in a microwave at full power for 1 minute and stir until chocolate is fully melted.
3 Separate the eggs carefully. Avoid any egg yolk and egg white mixing together.
3 In a mixing bowl whisk the caster sugar and egg yolks together using an electric mixer until pale in colour. Then add in the melted chocolate and mix well.
4 In a clean bowl whisk the egg whites until stiff. Whisk in a third of the stiff egg whites into chocolate mixture, then gently fold in the remaining egg whites. Pour into the lined tin and bake for 20 – 25 mins until firm to touch.
5 Once ready, remove from the oven and place a large piece of baking paper over the roulade and a dry cloth. This should be slightly bigger then the tin and allow to cool completely.
6 Chop the white chocolate into small chunks. Heat the cream in a saucepan until hot but not boiling. Pour over the chocolate and allow to stand for 5 minutes. Then whisk until all the chocolate is completely melted. Once cool, cover and place in the fridge. Leave over night. Then whip the white chocolate mixture until thickened.
7 Place a large board on top of the roulade. Then flip over. Remove the tin and gently peel off the baking parchment. Spread white chocolate mixture evenly all over. Carefully roll the roulade away from you as tightly as possible using the baking paper underneath to help. Place onto a large serving plate and drizzle with melted chocolate.