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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  • OK so explain to me the difference between them? Regardless, I’m pretty sure I love both equally and yours looks simply delicious! Xxxx

    • So I always thought that a roulade was always flourless (or nearly flourless) so it’s texture was more like a merengue, where as the swiss roll was basically exactly the same with a few grams of flour whacked in there! To be honest, I like roulades but I love swiss rolls. Not even posh ones. Just give me a basic Sainso swiss roll and I’m a happy camper! x

      • Oooh me too! Love love love both! Especially a really rich chocolatey roulade, or a light fruity swiss roll! xxx

  • looks great!:)

  • This is one of my favorite treats!!

  • Wait… is roulade NOT Swiss roll?! What I would call Swiss roll is roulade in Switzerland/Germany :-/

    I didn’t even bother with botanicals week after seeing what everyone else had created. No way was I showing myself up on purpose! 😉

    • So I always thought that a roulade was always flourless (or nearly flourless) so it’s texture was more like a merengue, where as the swiss roll was basically exactly the same with a few grams of flour whacked in there! But I could be totally wrong and now I’m just confused 😉

      Some of those botanical cakes that were linked up were totally jaw-dropping! x

  • Looks so yummy! And that cake, the piping is amazing on it!

  • Kat Buckley

    Your roulade sounds yummy and I agree they should crack!

    • Thanks Kat! I thought it was really harsh on the show when they told the bakers not to crack them! Talk about setting an impossible task! xx

  • Laura Torninoja

    I definitely don’t know what the difference is between a roulade and swissroll, but yours looks SO good nevertheless! I really want to go to a bakery and get one of these now, haha x

    Laura // Middle of Adventure

  • Ala

    I love your stance on the roulade! And I love that you noted about the cracks! HEAR HEAR! Your roulade looks delicious, and I love the way you’re looking at it, such admiration and love!

  • Yummy, looks so nice and yummy

  • Yes, cracks do make it better. They are charming. Never trust a smooth roulade.

    I myself tend to go the Swiss Roll route for the sweet and roulade for the savoury, with goat’s cheese.

    • I think that we should put you forth as Mary’s replacement for when Bake Off moves because it would be spot on and hilarious! x

  • Angela Entwistle

    I totally agree, they were all making swiss rolls in the tent weren’t they, albeit posh swiss rolls….and yes they did bake those a couple of years ago. I wonder if they’re slowly running out of different bake challenges???? I love your bake, it really does look to have a great swirl regardless of what may have happened.
    Angela x

  • I didn’t know there was a difference really but good spot though! Yeah I did the swiss roll from 2014 too. I wanted to do a bake each week but the swiss roll was my one and only haha. It’s perfectly rolled but my filling was er . . rather lacking! http://www.amynmore.co.uk/2014/08/gbbo-week-1-swiss-roll.html Your’s looks gorgeous though, I can understand why you couldn’t wait to get stuck in!

  • Love your roulade, so simple and bloody hell it looks delicious! Classic combo of chocolate and cream, you really can’t go wrong! x

  • So… what’s the difference between a roulade and a swiss roll?

    • So what I always thought was that a swiss roll was cake based (like sponge) and a roulade was flourless (so merengue based). But I think they show just used them interchangeably, which is pretty surprising! x

  • haha i love that you’re quoting Mary against herself! Your roulade looks amazing! I’m at my family house and I really really want to try to bake one soon 🙂