Chocolate Roulade with White Chocolate Frosting

From Sainsbury’s

A rich dessert of chocolate and cream.

Serves: 8
Preparation time: 15 Minutes
Cooking time: 30 Minutes
Cooling Time: 15 Minutes

Ingredients

250g Taste the Difference dark chocolate (minimum 50% cocoa solids), broken up
6 Sainsbury’s medium free-range eggs, separated
160g Sainsbury’s Fairtrade golden caster sugar
150ml double cream
1 teaspoon vanilla extract
1 tablespoon icing sugar, sifted
50g White chocolate, broken up

Method

Preheat the oven to 200°C, fan 180°C, gas 6

Grease and line a 35 x 25cm baking sheet with non-stick baking paper

Melt the dark chocolate in a bowl over a pan of just simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and set aside

In a large, clean bowl, whisk the egg yolks and all but 1 tablespoon of the caster sugar together until pale and thick. Add the melted chocolate and mix until smooth.

In another clean bowl, whisk the whites until soft, then whisk in the remaining caster sugar.

Lightly fold into the chocolate mixture using a large metal spoon, then spoon onto the baking sheet

Bake for 15-20 minutes, until risen and springy. Turn out onto a large sheet of greaseproof paper, roll up tightly and leave to cool.

In a bowl, whip the cream, vanilla and icing sugar to soft peaks.

Unroll the roulade, spread with the cream and roll up again.

Melt the white chocolate as in step 3.

Using a teaspoon, drizzle all over the roulade. Cut into slices to serve