Chocolate Roulade

Its impossible to make a roulade that doesn’t crack, so don’t freak out if this happens. The cracks can always be covered with a little bit of cream or by sprinkling confectioners sugar over them.

Ingredients for the cake:
4 eggs, separated
150 gr. of sugar
¼ teaspoon of essence of vanilla or rum
40 gr. of cocoa powder
Confectioner’s sugar

Filling:
110 gr. of pure or bittersweet chocolate
2 tablespoons of rum or water
275 ml of double cream, slightly beaten

Decoration:
Chocolate leaves

Preparation
Grease a rectangular baking pan of 32,5 x 22,5 centimeters and cover it with wax paper. Beat the egg yolks, the sugar and the vanilla essence or rum until it acquires a thick and creamy consistency. Put the cocoa powder over the egg yolks and mix them well. Beat the egg whites until they are stiff. Add in a tablespoon of the stiff egg white into the egg yolks and mix it well; then do it with the rest of the egg whites.

Put the mixture into the prepared baking pan and extend it out uniformly. Stick it inside the oven at 180 degrees Celsius and let it bake for around 15 minutes or until it is just done. Don’t let it overcook or it will crack more easily. Take it out of the oven and cover it with a tea cloth and let it sit until it has cooled down completely. Move it over onto wax paper that has previously been sprinkled with confectioner’s sugar and separate the wax paper, which has been used to bake very carefully.

Melt chocolate with the rum or water and extend it uniformly over the roulade; then extend three parts of the same cream on top of it. With the help of the wax paper very carefully roll the roulade and place it in a serving dish. Put the rest of the cream in trickles by using an icing on top of the cake and then decorate it with the chocolate leaves.

Serves 6 – 8 people.

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