D&D DOES BAKE OFF: Dessert Week - Chocolate Roulade
by Alexa Smith Posted on September 18, '18
If you follow a Low Fodmap diet and have always wanted your gut to be a happy little angel then this week's recipe is for you! This rich, chocolate roulade is light, creamy and bursting with tangy, sweet raspberries. We partnered with the awesome @thefodmapper who creates tasty (and instagram friendly) recipes low in wheat, lactose and fructose.
Time taken: 30 minutes to prepare, 20 minutes to cook
For the roulade:
160g Doisy and Dam dark chocolate – use your favourite flavours!
6 medium sized eggs
160g caster sugar
1 tbsp cacao powder
For the filling:
200g thick Greek yoghurt (can substitute for dairy free alternatives)
2 tsp maple syrup
100g fresh raspberries (plus extra to decorate)
Preheat the oven to 180C.
Melt the Doisy chocolate in a heatproof bowl over a pan filled with water over a medium heat. Make sure the water doesn’t touch the bowl. Keep stirring the chocolate to avoid burning and, once melted, set aside to cool.
Crack the eggs, separating the egg whites and the yolks into two separate large bowls. Whisk the egg whites until stiff- peaks should form when the whisk is pulled out of the mixture.
Add the sugar to the bowl with the egg yolks in. Whisk until the mixture turns into a thick and creamy consistency. Gradually fold in the melted chocolate and mix gently until fully combined.
Add the whisked egg whites into the chocolate mixture, folding gently. Add in the cacao powder.
Grease a baking tray (approximately 30cm x 20cm) using butter or oil and line the tray with greaseproof paper. Spoon the mixture into the tray, spreading it evenly. Bake in the over for approximately 20 minutes, or until firm and starting to crisp on top. Set aside to cool.
Mix the filling ingredients in a large bowl. Lay a large piece of greaseproof paper on a surface and sprinkle with icing sugar. Once the roulade has cooled, turn it out of the baking tray and onto the paper. Don’t worry if it cracks slightly- this is to be expected.
Spread the filling mixture across the roulade, leaving a 3cm gap around all the edges. Now for the hard bit! Start rolling the long side of the roulade over, making sure the first roll is tight and using the greaseproof paper to help you support the roulade and prevent too much cracking. Once fully rolled, use the paper to firmly hold the roulade together for around 1 minute to make sure it stays in place.
Use a spatula or cake knife to move the roulade onto a plate for serving. Dust with icing sugar, sprinkle with raspberries and enjoy!