Chocolate roulade by Steven Doherty - Print Recipe

1

Preheat the oven to 180°C/gas mark 4. Line a 38 x 26cm tray with baking paper or a non-stick liner

2

Begin by preparing the sponge. Measure out 80g of the icing sugar and beat it together with the egg yolks in a large mixing bowl, mixing for 5 minutes until fluffy and combined

80g of icing sugar
3 eggs, medium, separated

3

In a separate bowl, lightly beat the egg whites with the salt, then add the remaining icing sugar and whisk for a further 30–60 seconds to form soft peaks

1 pinch of salt
95g of icing sugar

4

Sift together the cocoa powder and cornflour in a third, smaller bowl and gradually fold this into the egg yolk mixture using a spatula. A tablespoon at a time, add the beaten egg white, mixing carefully until all the egg white has been incorporated

15g of cornflour
50g of cocoa powder

5

Pour the mixture into the lined tray, using an angled spatula (or spoonula) to spread the mixture evenly across the tray. Bake in the oven for 8 minutes, or until the top of the sponge springs back when pressed

6

Meanwhile, prepare the fruit for the filling. Hull the strawberries and slice lengthways into thick chunks. Wash and drain the raspberries, setting aside until required

300g of strawberries
300g of raspberries

7

Once cooked, remove the sponge base from the oven and all to cool for 5 minutes. After this time, flip the sponge over onto a sheet of baking paper and leave to cool for a further 4 minutes

8

Whisk together the cream and sugar for the filling until firm, taking care not to overbeat

300ml of double cream
75g of caster sugar

9

With the sponge still on the paper, spread the jam over the sponge and top with a thick, even layer of cream. Dot the berries across the cream, ensuring an even distribution of berries

strawberry jam, high quality

10

Using the paper, roll up the roulade tightly but quickly to form a cylinder. Tightly twist the ends of the paper like a Christmas cracker to hold the shape of the roulade together. Place on a plate and refrigerate for at least 1 hour before serving

11

Meanwhile, prepare the raspberry sauce. Combine the raspberries, lemon juice, sugar and water in a saucepan and bring up to the boil. Reduce the heat a little and simmer for 10 minutes

175g of caster sugar
150ml of water
340g of frozen raspberries
1 lemon, juice only

12

Transfer the raspberry mixture to a blender and blitz until smooth. Pass through a fine sieve into a jug or bowl and set aside to cool

13

Before serving, hull the remaining strawberries and slice half of them into chunks, keeping the rest whole

100g of strawberries

14

To serve, remove the chocolate roulade from the fridge and carefully unroll from the baking paper. Dust liberally with icing sugar, trim the ends and slice into 3cm slices. Drizzle over a little raspberry sauce and serve immediately with the strawberries and a few sprigs of mint to garnish

icing sugar
mint leaves

Chocolate roulade

Ingredients

Chocolate sponge

Roulade filling

Raspberry sauce

To serve

Method