I started by melting 175g dark chocolate in a glass bowl over water.
Meanwhile I whisked up 6 egg yolks (keep the whites!) and 175g caster sugar until thick and creamy.
I used my food processor to whisk up the 6 whites from the eggs until stiff.
I whisked the melted chocolate into the egg yolk mixture. Then I mixed in one tablespoon of the egg whites. I folded in the rest of the egg whites gently, and 2 tbsp of sieved cocoa powder.
I poured the mixture into a lined baking tray. If you have a swiss roll tin you can use that, but I just use a regular baking tray.
I baked it on 160C/320F/Gas Mark 4 for 20 minutes. I left it to cool in the tin with a tea towel covering it.
When it was completely cool I whipped up 300ml of cream and a good glug of Baileys. I tasted it to make sure the amount of Baileys was enough for me, so put in however much you like. I tipped the sponge out onto a piece of baking paper dusted with icing sugar and scored it about 2cm from one end. I spread the cream over. I didn’t use all of the cream, I saved some for extra!
I gently rolled the sponge up. It will crack, this is meant to happen and also makes a nice effect!
I dusted it with extra icing sugar and served with the leftover Baileys cream. It’s so light and delicious, plus as no flour is used it’s a great dessert for anyone on a gluten free diet. The sponge has a great fudgey texture and the hit of Baileys in the cream adds festive decadence.
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Chocolate Roulade with Baileys Cream
- 175 g Dark chocolate
- 175 g Caster sugar
- 6 Eggs
- 2 tbsp Cocoa powder sieved
- 300 ml Double cream
- 3 tbsp Baileys
- Icing sugar to dust
Melt the dark chocolate in a glass bowl over water
Whisk up the yolks of the eggs and the caster sugar until thick and creamy
Use a food mixer to whisk up the whites from the eggs until stiff peaks form
Whisk the melted chocolate into the egg yolk mixture. Then mix in one tablespoon of the egg whites. Fold in the rest of the egg whites gently, along with the cocoa powder
Pour the mixture into a lined baking tray. Bake on 160C/320F/Gas Mark 4 for 20 minutes then leave to cool in the tin
Whip up the cream and the Baileys. Tip the sponge out onto a piece of baking paper dusted with icing sugar and score it 2cm from one end. Spread the cream over it
Gently roll the sponge up. Dust it with icing sugar to finish