Decadent Roulade with Filling

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Decadent Roulade with Filling
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
1
Ingredients
1 ¼ cups good-quality Dark chocolate (70% cocoa solids, chopped)
cup caster sugar
6 eggs (separated)
2 sprigs Red currant
3 Tbsps cocoa powder (sieved)
1.333 cups double cream (whipped)
How healthy are the main ingredients?
egg

Preparation steps

1.
Heat the oven to 180ºC (160º fan) 350ºF, gas mark 4. Grease and line a Swiss roll tin.
2.
Melt the chocolate it in a heatproof bowl set over a pan of barely simmering water. Set 2 tablespoons of the sugar aside in a saucer. Place the egg yolks and remaining sugar into a large bowl and whisk until thick and creamy. Pour in the melted chocolate, mix gently and set the bowl aside.
3.
Whisk the egg whites in a clean bowl until they hold soft peaks. Spoon 2 tablespoons of the whisked egg whites into a small bowl, dredge the redcurrants though these egg whites and then through the reserved caster sugar, shaking off any excess sugar. Set aside on kitchen parchment and place in a warm place to set.
4.
Fold the remaining egg whites into the chocolate mixture and pour into the prepared tin. Bake in the oven for 17 - 20 minutes or until the top is just springy to the touch. Remove the tin from the oven, cover with a clean tea towel and let cool. Turn the sponge onto a clean piece of parchment dusted with a little of the cocoa powder. Spoon over the whipped cream and gently roll the sponge up using the parchment paper to help you. Carefully transfer onto a serving dish, dust with the remaining cocoa powder and garnish with the redcurrants.