Chocolate and Strawberry Roulade
Chocolate and Strawberry Roulade
  • 175g plain chocolate, roughly chopped, plus extra for chocolate curls to decorate
  • 6 large eggs, separated
  • 175g golden caster sugar
  • Cocoa powder, to dust
  • Single cream, to finish

For the filling:

  1. Preheat the oven to 180°C (fan oven 160°C). Line a 28 x 38cm Swiss roll tin with non-stick baking parchment, making sure the top edge is about 2.5cm above the level of the tin.
  2. Put the chocolate in a small heatproof bowl with 150ml water and melt slowly over a pan of gently simmering water. Stir until smooth, then leave to cool slightly.
  3. Whisk the egg yolks and caster sugar together using an electric whisk (mixer or hand-held) until very thick and pale. Add the cooled chocolate and stir until evenly blended. Whisk the egg whites until they form soft peaks.
  4. Fold about one-third of the egg whites into the chocolate mixture using a large metal spoon. Fold in the remaining egg whites. Pour into the prepared tin and bake in the preheated oven for 20-25 mins or until just firm. Put a wire rack over the tin and cover with a damp tea towel. Leave overnight.
  5. To make the filling, whip the cream until it just holds its shape. In a separate bowl, stir the orange zest and 1 tbsp of juice into the conserve.
  6. Dust a large piece of non-stick baking parchment with icing sugar. Flip the roulade, cooked side down, onto the parchment and peel off the lining paper.
  7. Spread the roulade with the whipped cream, then dot evenly with the conserve. Roll up the roulade, keeping it as tight as possible, and pull away the paper. Cover lightly with cling film and keep chilled until needed.
  8. Decorate with chocolate curls and serve in slices with chilled single cream.