Chocolate Fold Roulade


This was supposed to be a chocolate roulade for an Easter teatime.  Being gluten-free the structure didn't quite work out to be rolled and instead it became this wonderful pillowy, folded cake.  It makes for a showstopper of a dessert for any occasion.  This has got to be tried again and again!

Serves 14-16


390g unrefined caster sugar

9 free range eggs, 8 separated

340 almond flour

1 tbsp rice flour/spelt

4 tbsp cocoa powder

1 tsp almond extract

1 tsp vanilla extract

For the ganache

400ml whipping cream

200g dark chocolate, chopped into pieces

170g sugar

20g butter

1 tbsp Grand Marnier/Amaretto

For the cream

500ml whipped cream

1 vanilla pod, scrape out the seeds

1 tsp vanilla extract

80g sugar

Extra cocoa powder for dusting

Preheat the oven to 170 degrees and line a large baking tray with baking parchment.  I used my oven tray which is the length of a standard oven and is about 2 inches deep.  Use a stand electric whisker to whip up the 8 egg whites until light and fluffy and then slowly add the sugar a spoonful at a time until all is incorporated.  In a large mixing bowl add the 8 egg yolks and 1 whole egg and stir in the almond flour.  The mix with become a little dry but do not worry.  Beat in 1/4 of the whipped whites making sure to get rid of any lumps.  Mix in the rice/spelt flour, cocoa powder, almond and vanilla extract.  Use a spatula to fold in another 1/4 of the whites and continue until all is well combined.  Carefully pour batter into the baking tray and spread to create a smooth even layer.   Bake in the oven for about 30 minutes or until a skewer inserted comes out clean.  Leave to cool completely.

While the cake is in the oven start on the chocolate ganache.  In a saucepan add the whipping cream gently bring to a gentle simmer and add the sugar.  Stir until is has dissolved and then remove from the heat and mix in the chocolate to melt followed by the butter.  Once everything is incorporated add a spoonful of the Grand Marnier/Amaretto and leave to cool.

For the cream add everything into a mixer and whip until it is light and airy.  Place into the fridge covered with clingfilm until needed.

Now, carefully cover the cake with a large sheet of baking paper and then another equal sized baking tray or wire rack on top.  Use two hands to flip the cake over to the other side and then very carefully remove the top baking paper.  Spread the ganache over the cake and then use a spoon to smooth over a thick layer of the whipped cream.  You may have a little ganache left over and this can go into a milk jug for pouring as an extra topping.  Use the underneath baking paper to flip and sandwich the two layers together and prepare a large serving patter to ease the cake on to.   Use two thick knives or frying spatulas to move it.  Dust generously with cocoa powder and keep in a cool dry place until needed.  Warm the extra pot of ganache just before serving.  This lasts for two days.

Nina ParkerComment