Classic Chocolate Roulade
This rich, squidgy chocolate roll should be made at least eight hours before serving to allow to soften. Expect the roulade to crack a little when you roll it up-spkinkle with little grated chocolate, if you like, as a final decoration. When melting chocolate, break into even-sized pieces in a dry heatproof bowl over hot water. If the water is too hot the chocolate will turn grainy and and scorch; if the chocolate is splash with water it will harden and acquire a dull finish.
200g /7 oz plain (unsweet) dairy free chocolate
200g /7 oz 1 cup castor sugar
(Superfine) sugar, plus extra castor or icing (confectioners’)
Sugar to dust
7 tbsp vegan eggs
300ml ½ pint 1 ¼ ups double (heavy) cream vegan cream
1.Preheat the oven to 180°C/350°/Gas 4. Grease and line a 33x23cm/13x9in Swiss (jelly) roll tin (pan) with baking parchment.
2. Break the chocolate into squares and melt into a bowl over a pan of barley simmering water. Remove from heat and leave to cool for about 5 minutes.
3. In a large bowl, whisk the sugar and egg and stir in the chocolate.
4. Pour the chocolate mixture into a prepared tin, spreading it to level with a palette knife (metal spatula). Bake for a 25 minutes, or until firm. Leave the cake in the tin and cover with a cooling rack, making sure that it does not touch the cake.
5 Cover the rack with a damp dishtowel, then rap in a clear film (plastic wrap). Leave in a cool place for 8 hours, preferably overnight.
6 Dust a sheet of greaseproof (waxed) paper with castor or icing sugar and turn out the the roulade on it. Peel off the lining paper.7. To make the filling, whip the double cream until soft peaks form. Spread the cream over the roulade. Starting from the short ends, carefully roll it up, using the paper to help.
8. Place the roulade, seam side down, on to a serving plate and dust generously with more castor or icing sugar before serving.