South American Glazed Roulade

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South American Glazed Roulade
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Health Score:
4,8 / 10
2 h.
ready in 3 h.
Ready in


For the cake
1 ¼ cups Dark chocolate (70% cocoa solids)
6 eggs (separated)
¾ cup caster sugar
2 Tbsps cocoa powder
1 ⅔ cups double cream (lightly whipped)
For the decoration
1.333 cups Dark chocolate (70% cocoa solids)
¼ cup butter
½ cup double cream
3 Tbsps powdered sugar
1 tub Candied cherry
How healthy are the main ingredients?

Preparation steps

Grease and line a 23cm x 33cm | 9" x 13" baking tin. Heat the oven to 180°C (160° fan) 350°F gas 4.
Melt the chocolate in a bowl set over a pan of barely simmering water, taking care the bowl doesn't touch the water. While the chocolate is melting, whisk the egg whites in a large, clean bowl until stiff.
Place the egg yolks and sugar in a clean bowl and whisk until thick and creamy. Pour in the melted chocolate and mix gently.
Fold the chocolate mixture and cocoa powder into the egg whites with a metal spoon, pour the mixture into the prepared tin and smooth the surface with a palette knife. Bake in the oven for 20-25 minutes or until the top feels springy to the touch. Remove the tin from the oven and set aside to cool.
Place a large piece of greaseproof paper on a work surface and sprinkle with a little cocoa powder. Carefully turn the cake out onto the greaseproof paper and peel off the lining paper.
Whip the cream until it holds soft peaks, place about a quarter into a piping bag fitted with a star nozzle and spread the rest over the cake. Turn the cake so a short end is facing you then gently roll up as tightly as you can, using the greaseproof paper to help, finishing with the other end of the cake underneath. Carefully transfer the cake to a serving plate.
For the decoration, melt the chocolate, cream and butter in a bowl set over a pan of simmering water. Stir in the icing sugar and carefully pour the mixture over the cake, spreading it with a palette knife dipped into hot water. Wipe the plate clean then put the cake in a cool place for one hour or until the topping has set.
Pipe rosettes of double cream along the length of the cake and top each one with a glace cherry. Drizzle the liquid from the bottom of the cherry tub around the cake and serve.