Desperate Healthwise

Chocolate Roulade (Low FODMAP, Gluten Free & Dairy Free)

Benny Joy SmithComment

By now I think it's pretty obvious, I have a chocolate obsession. I have been told I have an unhealthy love of chocolate for a very long time, but being in denial, I refused to believe it. I now realise, after countless self evaluations and therapy sessions, that it is true. So here goes. My name is Benny Smith and I am a chocaholic.

Wow, that felt good to say!

So now that I am no longer in denial, and in celebration of my admission of chocolate-based addiction, I present to you a dessert that is equal parts rich, light and chocolatey. It is also, gluten free, flour free and dairy free. "What? No way can that be good," you say. Ha. Ever the cynic you are. If you don't believe me, then just try it. Feel free to apologise profusely for your ignorance after you have picked your jaw up from the floor. This dessert is heavenly. 

It is also quite complicated to get right. It requires knowing basic techniques, a gentle touch and keeping a level head. But don't let that put you off, I definitely encourage you to give this a go and to give you a hand, I included step by step pictures. Now you have no excuse not to try it!

This recipe has been adapted from a recipe by Mary Berry (from The Great British Bake Off). If you follow the link, she has included the techniques as well.


Chocolate Roulade (Low FODMAP, Gluten Free & Dairy Free)

Serves 10

 

175g good quality dark chocolate, chopped

A few drops vanilla essence

6 eggs, separated 

175g caster sugar

2 tbsp cocoa powder, sifted

coconut whipped cream (see recipe below)

1-2 tbsp raspberry jam (optional)

  1. Preheat the oven to 180C/160C Fan Bake. Lightly grease a 33cm x 23cm swiss roll tin, then line the base with a large sheet of greaseproof paper, pushing it into the corners and folding so the paper fits snugly into the corners of the tin.
  2. Melt the chocolate and vanilla essence in a bowl over a pan of barely simmering water. Do not let the base of the bowl touch the water. When melted, remove from heat and allow to cool slightly.
  3. Place the egg whites in a bowl and whisk, using an electric beater if available, until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
  4. Put the egg yolks in a large bowl with the sugar and beat, using the same beaters, on high speed for 2-3 minutes until thick and creamy and the mixture leaves thick ribbon-like trails when the beaters are lifted. Pour in the cooled chocolate mixture and gently fold together until well combined.
  5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold the remaining egg whites using a large metal spoon (you don't want to squash out the air you have beaten in). Sift the cocoa over the top and lightly fold in. Pour the mixture into the prepared tin and gently move the tin around until mixture is level.
  6. Bake in the preheated oven for around 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin and set aside until cold.
  7. Whip the coconut cream (see recipe below). Lay a large piece of greaseproof paper on the work surface and dust lightly with icing sugar. Turn the roulade onto the paper, so its lining paper is on the top, then carefully peel off the paper. Spread the roulade with the jam (if using) and coconut cream, leaving a border of about 2cm around the edges. Make a cut along one of the short edges with a sharp knife, going halfway through the sponge. This will help with the roll up. 
  8. Now roll this cut edge over tightly to start with, using the paper to help continue the tight rolling by pulling away from you as you roll. Don't worry if the roulade cracks, it is all part of its charm!
  9. Finish with the join underneath then lift the roulade onto a serving plate, using a large spatula or two fish slices. Dust with extra icing sugar, if you like.

Coconut Whipped Cream

1 can chilled coconut cream

1 tsp icing sugar

1 tsp vanilla essence

  1. Place coconut cream in fridge overnight, or longer preferably. This separates the coconut liquids from the solids.
  2. Remove from fridge, invert can and open. Scoop out the liquid and either set aside or tip out. 
  3. Place the leftover coconut solids in a bowl with the icing sugar and vanilla essence. Beat until well combined.