CELEBRITY CHEF
Chocolate roulade
‘Chocolate was first harvested in Central and South America, generally consumed in liquid form and with a bitter, raw taste. It arrived in Europe centuries later, laced with sugar, to be consumed by a privileged few. Happily, everyone can enjoy this sweet treat. This roulade is a classic, not to be forgotten in a hurry. You could even describe it as pure choc and awe’
Preheat the oven to 170°C, 325°F, Gas 4 then lightly grease a 33cm/13in x 23cm/9in Swiss roll tin and line with baking paper, pushing the paper firmly into the corners. Melt the chocolate in a heatproof bowl
set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and set aside to cool slightly. Beat the egg whites in a large bowl until
just starting to form stiff peaks. Add the caster sugar, 1 tbsp at a time and whisking well between each addition. Stir a large spoonful of egg white mixture
into the chocolate mixture to loosen it then fold in the remaining egg white mixture until evenly blended. Pour the mixture into the prepared Swiss
roll tin and gently level the surface. Bake in the preheated oven for 15-18 minutes until the top is firm to the touch. Remove from the oven. Gently slide the
cake with the baking paper onto a wire rack and immediately cover with a clean, damp tea towel. Leave to cool completely. If the tea towel dries out, re-dampen it. When the cake is cool, whip the cream
until it forms soft peaks and spread evenly over the cake, leaving a 2cm/¾in border along one edge. Roll up, starting with the edge furthest
away and carefully peeling off the baking paper as you go. The roulade should have a slightly cracked appearance. Chill for at least an hour before serving dusted generously with icing sugar.
SERVES 8-10 INGREDIENTS
250g/9oz Venezuelan Hacienda Las Trincheras 72% chocolate, roughly chopped 6 egg whites
125g/4½oz caster sugar 300ml/½pt double cream Icing sugar, to dust
‘Growing up, chocolate was a rarity. Occasionally us kids would get a box of Black Magic to share and I’d savour every piece’
l Willie’s Chocolate Bible is published by Hodder (£25 hardback). For more on Willie Harcourt-Cooze, visit
williescacao.com
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