Rich Chocolate Rolls with Berries: Gluten-Free
Ingredients
- 6 eggs, separated
- 1 cup (220g) castor sugar
- 200g dark chocolate, melted
- 1 tablespoon castor sugar, extra
- 300ml thickened cream
- 2 tablespoons Bailey's Irish Cream liqueur
- cocoa powder for dusting
- 400g mixed berries to serve
Method
- Preheat the oven to 160 degrees and lightly grease a 25cm x 30cm Swiss roll pan. Also completely cover the base and sides of pan with baking paper.
- Using an electric mixer, beat the egg yolks and sugar until thick and creamy. Fold in the chocolate and beat until combined.
- In a separate bowl beat the egg whites on high speed until they form soft yet firm peaks. Spoon half the egg whites into the chocolate mixture and fold in gently, then do the same with the other half. Once the mixtures are mixed well, spread the mixture evenly into the prepared pan. Bake in a moderately slow oven for about 20 to 25 minutes or until firm to touch.
- The cooked cake needs to then be turned onto a sheet of baking paper which has been sprinkled with the extra sugar. Carefully remove the lining paper then cover the cake loosely with a tea-towel. Once the cake has cooled to room temperature you will need to carefully trim the crusted edges.
- Now beat together the cream and liqueur until it forms the same appearance as your egg whites . Evenly spread this mixture across the cake and roll it up firmly from the short side. Note: use the paper to lift and guide the roll. Wrap the roll firmly in plastic wrap, and place in the fridge for several hours or overnight.
- Dust the roll with sifted cocoa and serve with berries.
Suitable to freeze.
Wrap tightly in plastic and store on egg cartons in the fridge to give the rolls support.
