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Brazo de gitano Chocolate roulade
Brazo de gitano Chocolate roulade
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your desserts with a Spanish-inspired chocolate roulade.
Ingredients:
  • 200g dark chocolate, chopped
  • 60ml espresso
  • 6 eggs, at room temperature, separated
  • 100g caster sugar
  • 185ml thickened cream
  • 20.00 ml sweet sherry
  • 20.00 gm cocoa powder
Instructions:
  • Preheat your oven to 180C and prepare a 24x30cm Swiss roll pan by greasing it lightly with butter and lining it with baking paper, leaving some paper to hang over the sides.
  • Melt the chocolate with coffee in a small heatproof bowl set over a saucepan of simmering water. Stir with a metal spoon until smooth, then remove from heat.
  • In a large bowl, use an electric mixer to beat egg yolks and sugar until thick and pale. Then add the chocolate mixture and gently fold with a large metal spoon until just combined.
  • Whisk the egg whites using an electric mixer in a clean, dry bowl until soft peaks form. Gently fold the egg whites into the chocolate mixture until just combined. Pour the mixture into the prepared pan, smooth the surface, and bake in a preheated oven for 15 minutes or until the cake springs back when gently touched in the middle. Leave the cake in the slightly ajar, turned-off oven for 10 minutes to cool slightly. Then, remove from the oven, cover with baking paper and a damp tea towel, and let it rest for 30 minutes to cool.
  • Whip the cream and sherry together with an electric mixer until stiff peaks form.
  • Sprinkle cocoa powder on a large sheet of baking paper and place the roulade on top. Spread the cream mixture over the roulade. Roll up the roulade starting from the short side closest to you using the baking paper as a guide. Wrap the roulade with the baking paper, placing it seam-side down on a tray. Chill in the fridge for 1 hour before unwrapping. Dust with cocoa powder before serving.

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