This is my friend Kate’s signature dish when she hosts book club. The roulade has no flour in it so it is very light and fluffy as well as being gluten free. I have tweaked her recipe to include Nigella’s chocolate mousse which is easier as you don’t have to wait overnight for it to set.

Chocolate Roll

6 large eggs separated

150grams/ 2/3 cup caster sugar

50grams/ ½ cup cocoa powder – sieved

Cheat’s Chocolate Mousse

150grams/1 ½ cups mini marshmallows (pink and white ones from Aldi)

50grams /½ stick soft butter

250 grams/9 ounces/ dark chocolate

60millilitres/ ¼ cup hot water

280 millilitres/1 cup and 2 tablespoons cream

1 teaspoon vanilla extract

To finish

240ml/ 1 cup cream whipped

 

Firstly preheat your oven to 180°C/350°F.

Then line a Swiss roll tin with baking parchment and set aside.

For the roulade place the egg yolks into a bowl and whisk until they start to thicken.

Next add the sugar and continue to whisk until the mixture thickens slightly – be careful that it doesn’t become too thick.

Now, mix in the sieved cocoa powder.

In your electric mixer whisk the egg whites to the soft peak stag

e, then carefully fold them into the chocolate mixture until the two are incorporated fully. Pour into your prepared tin and bake for about 15 minutes until the roulade is springy.

When cooked remove from the oven and allow to cool. it will shrink as it cools but that is ok. Normally when you make a Swiss roll you roll it up when it is warm and allow it to cool wrapped in parchment or a clean tea towel. If you do that with this roll it is really difficult to fill it! Trust me!

For the Mousse

Put the marshmallows, butter, chocolate and water in a heavy based saucepan on a gentle heat to melt the contents. Keep stirring so it won’t burn.

Meanwhile whip the cream with the vanilla until thick, and then fold into the cooling chocolate mixture until totally combined.

Pour into bowl and allow to set in the fridge for about two hours.

This mousse is gluten free if you use gluten free marshmallows! It is also good served in glasses or chocolate cups with some cream and fruit on top

To finish the roulade

Spread about 2/3 of the mousse on the roulade followed by a layer of whipped cream on top. Using the parchment paper roll the roulade carefully into a log shape. Sieve icing sugar or cocoa on top and serve.