I have a couple of gluten-free friends and family members who demand baked goods on a fairly regular basis, so I’m always looking to expand my repertoire with suitable recipes for these needy people. I usually change my recipes from their source, but I couldn’t mess with this – it is, after all, a Mary Berry recipe, and no one messes with the baking queen. No one.
Queen Mary (Berry)’s Perfect Chocolate Rularde
I made it as a Yule log-type pudding for Christmas Eve, and it went down a storm (it’s amazing what a sprig of holly and a sprinkling of edible glitter can do to encourage Christmas cheer!) Having said that, this delicate but rich cake would be perfect on any day of the year. After all, who needs an excuse to eat chocolate cake?!
Ingredients:
- 175g finely chopped dark chocolate
- 6 eggs, separated
- 175g caster sugar
- 2 tbsp cocoa powder
- 300ml double cream
- Icing sugar to dust on top
Here’s how to make it:
1) Preheat the oven to 180°C and line a 13x9in cake tin with greaseproof paper.
2) Place the chocolate in a bowl and set over a pan of simmering water (the bowl must not touch the water). Stir the chocolate until melted. Remove from the heat and allow to cool.
3) Whisk the egg whites in a large bowl until just stiff (if you turn the bowl upside down they shouldn’t fall out).
4) Whisk the egg yolks and sugar in a separate bowl until thick and creamy. When the chocolate is cooled, pour it in and gently fold it into the eggs and sugar with a large spoon until well combined.
5) Gently stir in two large spoonfuls of the egg whites (to loosen the chocolate mix). Fold in the remaining egg whites.
6) Sift in the cocoa powder and fold in carefully until combined.
7) Pour the mixture into the tin – tilt the tin to spread the mixture evenly and get it into all the corners.
8) Bake for approx. 20-25 mins. The top will feel firm and slightly crisp when done.
9) Whip the cream until just stiff.
10) Place a large piece of greaseproof paper on a surface and dust evenly with icing sugar. Turn the cake upside down onto the paper, peel off the lining paper, and spread the surface of the cake with the cream.
11) Cut the cake widthways about an inch from one of the short sides, cutting only halfway through the sponge. Fold this over to start the roll and use the paper to help you roll the roulade tightly to the end. It’s completely normal for the sponge to crack!
12) Carefully transfer onto a plate and enjoy!