The Ultimate Flourless Chocolate Roulade

I learned to make this roulade from Mary Berry’s website, I have made a few changes because I am always a bit rebellious.

Ingredients

• 175g of dark chocolate of your choice, melted
• 6 large eggs, separated
• 120g of sugar
• 30g of raw cacao powder
• A few drops of white vinegar
• A pinch of sea salt
• 300ml of double cream and a table spoon of vodka vanilla
• Icing sugar, to dust.

Method

1. Preheat oven to 160C
2. Place a sheet of greaseproof paper in a swiss roll tin(13″ x 9″)
3. Add the sea salt and 30g of the sugar in the melted chocolate, then egg yolks. Mix until combined
4. Whisk the egg  whites for a few seconds, add a few drops of white vinegar, then gradually adding the rest of the sugar. Continue whipping to stiff peaks.
5. Fold one third of the egg whites into the chocolate mixture, then quickly and gently mix the rest together.
6. Sift the raw cacao powder into the mixture, lightly fold it in.
7. Pour the mixture in the tin and bake for 18-20 minutes.
8.  Remove from oven, leave to cool in tin. Cover with a dry tea towel.
9. Whip the cream until thick, add a table spoon of vodka vanilla. Whip for a few more seconds.
10.  Turn the roulade out on to a greaseproof paper, peel off the backing paper, spread the cream evenly on and roll it up.
11.  Chill for a couple of hours and ready to serve.