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Chocolate roulade recipe BARNEY DESMAZERY photograph WILL HEAP SERVES 8 PREP 30 mins COOK 25 mins MORE EFFORT V
WHY Perhaps surprisingly, a classic chocolate roulade isn’t actually very chocolatey at all – there’s just some cocoa powder in the basic sponge base. We’ve addressed that here with the filling, opting for luxury over a tight spiral, and what it lacks in neatness, it makes up for in taste and texture. A bit like an undercooked brownie, Eton mess or that last spoonful of trifle, its messy imperfections are what make it perfect.
Shoot director CLOE-ROSE MANN | Food stylist KATIE MARSHALL | Stylist MAX ROBINSON
W H AT T O B U Y For the meringue vegetable oil, for the tin 5 egg whites 1 tsp lemon juice 225g caster sugar 60g cocoa powder, plus extra for dusting 1 tsp cornflour For the chocolate filling 100g dark chocolate, plus extra to serve 100ml double cream For the cream filling 150ml double cream 25g caster sugar For the caramel swirl 100g caramel sauce (from a can or jar), stirred until smooth pinch of sea salt flakes
54 BBC Good Food Middle East February 2022
A TOUCH OF CARAMEL The caramel swirl in the filling works so well with chocolate and cream, but it isn’t essential – the chocolate and cream alone would still be delicious.
O C H IL L? OR NOT T T O C H IL L e chilled, it ulade can b While the ro sert when different des becomes a d, it’s light lle d freshly ro ve er S . ld co omes more y, but it bec te and cream e a chocola e fridge, lik dense in th or brownie. fudge cake
FOR FLUFFY MERINGUE Lemon juice and a touch of cornflour in the meringue make it more fluffy and marshmallow-like.
ASE THE B BOUT A colate L o L h A for a c d te p ge o We’ve er spon base ov e u g n meri ore of a e this m to mak cake. t than a desser
