Baked Goods & Sweet Treats Recipes

Bake Off Bake Along || Week 7 (Desserts)

I’m pretty much all about a good dessert challenge. I believe that dessert should be eaten with every meal. But I do have a bone to pick with this Wednesday’s episode. 

Though I haven’t looked at most of the recipes, it seemed to me that most people were baking swiss rolls and not roulades. Which is fair enough, because swiss rolls are delicious, but that’s not the challenge. And in fact, swiss rolls were a challenge that I completed baking along to Bake Off in 2014. 

The other thing was that Paul and Mary were on about not having the roulades crack. But not only does food mecca Leiths say to embrace the cracks in a roulade, Mary Berry’s own cookbook says to as well. I quote the legend herself, ” Don’t worry if it cracks – that is quite normal and part of its charm!” 

Armed with that knowledge I set out to make a chocolatey delight. But since I’m being judged the same way this weeks contestants were, I did not win Star Baker due to cracks. But cracks be damned! Roulade is delicious! 

loving-my-roulade
I wish someone gazed at me the way that I gaze at chocolate roulade. 

Gluten Free Chocolate Roulade
Print
3121 calories
308 g
1463 g
189 g
55 g
107 g
983 g
549 g
270 g
0 g
70 g
Nutrition Facts
Serving Size
983g
Amount Per Serving
Calories 3121
Calories from Fat 1684
% Daily Value *
Total Fat 189g
291%
Saturated Fat 107g
533%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 59g
Cholesterol 1463mg
488%
Sodium 549mg
23%
Total Carbohydrates 308g
103%
Dietary Fiber 14g
56%
Sugars 270g
Protein 55g
Vitamin A
96%
Vitamin C
3%
Calcium
49%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 6 eggs
  2. 175 g plain dark chocolate
  3. 175 g caster sugar
For the filling
  1. 300 mL of double cream
  2. icing sugar for dusting
Instructions
  1. Start off by lining your baking pan. To be honest, mine wasn't quite big enough. You need at least 23 cm in width, ideally.
  2. Melt your chocolate bain marie. Let your chocolate cool for about 15 minutes until it is only slightly warm. Preheat your oven to 180 C.
  3. Separate your eggs. In one large bowl, add all your yolks, and in another, your egg whites. Whip your egg whites until stiff peaks are formed.
  4. Add your caster sugar to the egg yolks and mix until pale and creamy. Then stir in your melted chocolate. Next, add in a spoonful of the egg white mixture to loosen your batter before (very!) gently folding in the rest of your egg whites.
  5. Pour into your pan and level quickly without knocking further air out of your mix. Bake for 15-20 minutes.
  6. Place a piece of greaseproof paper on your workspace and sprinkle it with sugar. Once your cake is baked, flip it our immediately onto this paper. Carefully remove the baking paper. Then place a tea towel overtop the cake and roll in up (with the tea towel inside). Then leave it aside to cool completely.
  7. Make your whip cream by whipping your cream until peaks form. Unroll your rolled cake, and spread the whip cream over it. Then roll your cake up again and snip the ages off if they are uneven. Lastly, top it with a big dusting of icing sugar.
Adapted from Mary Berry
beta
calories
3121
fat
189g
protein
55g
carbs
308g
more
Adapted from Mary Berry
Rhyme & Ribbons http://rhymeandribbons.com/
 egg-white-testadding-egg-whitesmixing
spreading-in-tin
laughing
dolloping-cream
whipped-cream
rolling-the-roulade
slicing-the-ends
sprinkling-with-sugar
top-view
roulade
You’ll have to take my word that they were perfect swirls on the inside. In my hurry to cut a slice, I squeezed this one, making it look super messy. I’ll instagram a photo to prove my swirls later. 

gluten-free-roulade
dessert-weekchocolate-roulade
mary
judging
not-star-baker

This week I have the pleasure of announcing our Botanicals Week Star Baker, we chose Kat from The Baking Explorer for her incredible looking Lemon & Elderflower and Orange & Honey Cake. Ala and I were blown away by her beautiful piping. 

baking-explorer

That’s it for this week! 

Link up your bakes below: 


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