Rich chocolate rolls with berries: Gluten-Free

Serving size: Serves 8
Cuisine type: Traditional
Cooking time: Less than 60 minutes
Special options: Gluten free
Course: Dessert

The rolls can be made a day ahead; keep tightly wrapped in plastic in the refrigerator. Place the rolls in the flat tops of egg cartons to support them in the refrigerator.

INGREDIENTS

6 eggs, separated
1 cup (220g) caster sugar
200g dark chocolate, melted
1 tablespoon caster sugar, extra
300ml thickened cream
2 tablespoons Bailey's Irish Cream liqueur
cocoa powder for dusting
400g mixed berries to serve

Procedure

1. Preheat the oven to moderately slow (160°:C). Grease a 25cm x 30cm Swiss roll pan; line the base and two opposite sides with a piece of baking paper.

2. Beat the egg yolks and sugar in a small bowl with an electric mixer for about 8 minutes or until thick and creamy. Transfer the mixture to a large bowl then fold in the chocolate.

3. Beat the egg whites in a clean large bowl with an electric mixer until soft peaks form. Gently fold the egg whites into the chocolate mixture in 2 batches with a balloon whisk. Spread the mixture into the prepared pan. Bake in a moderately slow oven for about 20 to 25 minutes or until firm to touch.

4. Meanwhile, place a large sheet of baking paper on a board; sprinkle with the extra sugar. Turn the cake onto the sugared baking paper; carefully remove the lining paper, cover the cake loosely with a tea-towel. Cool the cake to room temperature. Trim the crusty edges of the cake carefully.

5. Beat the cream and liqueur in a small bowl with an electric mixer until firm peaks form. Spread the cake evenly with the cream. Roll the cake up firmly from the short side, using the paper to lift and guide the roll. Wrap the roll firmly in plastic wrap, refrigerate for several hours or overnight.

6. Dust the roll with sifted cocoa and serve with berries.

Suitable to freeze.
Chocolate suitable to microwave.

COOK'S NOTE: To make chocolate leaves for decoration, wash and dry fresh leaves or use plastic leaves as a guide. Melt 80g dark Choc Melts, brush over the leaves with a small clean paintbrush. Refrigerate until set then peel away the leaf. Repeat to make about 24 leaves for 3 rolls. Leaves can be stored for several days in an airtight container.

Serving Information

Serves:

Fat: g

Calories: