AVOCA’s Chocolate Roulade is the perfect sweet treat to have on the table when entertaining this festive season. Quick and simple to make, this delicious dessert incorporates seasonal berries adding a fresh flavour that is sure to please the whole family.

Entertain with this ease thanks to this showstopping centre piece.

This recipe is from Avoca’s new cookbook AVOCA at Home. The perfect gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes. AVOCA at Home retails for €27.95 can be purchased in store or at www.avoca.com

 

Ingredients

For the roulade base:

  • 6 eggs, separated
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 55g cocoa powder, plus extra for dusting

 

For the filling:

  • 200ml cream
  • 50g glacé cherries, chopped

 

To decorate:

  • 30g fresh blackberries
  • 30g Amarena cherries in syrup, drained a few whole glacé cherries

 

Method

  • Whip the cream until soft peaks form. Put about 50g into a piping bag for the top later, then put both the piping bag and the bowl in the fridge for now.
  • Preheat the oven to 160°C. Line a 23cm x 33cm Swiss roll tin with non-stick baking paper.
  • To make the roulade base, whisk the egg yolks, sugar, and vanilla until pale, then sift in the cocoa powder and whisk again until combined.
  • In a separate spotlessly clean, dry bowl, whisk the egg whites until soft peaks form. Add one-quarter of the egg whites to the chocolate mixture to loosen it, then fold in the remaining whites until the mixture is an even colour with no white spots.
  • Pour the mixture onto the lined tray and spread it out evenly with a palette knife to cover the base. Bake in the preheated oven for 16 to 18 minutes, until firm.
  • Take a large sheet of non-stick baking paper (a little larger than the roulade base) and sprinkle with a little cocoa powder, then flip the warm sponge onto the paper so that the baking paper that’s underneath the base is now facing up. Peel the baking paper away from the warm base
  • Roll up the sponge tightly and carefully in the paper and allow to cool completely. This method will help prevent the sponge from splitting when rolling it again later.
  • When the sponge is cool, unroll it carefully but leave the paper under it. Spoon the whipped cream onto the sponge base and use a palette knife to spread it out thinly and evenly. Sprinkle the chopped cherries on top.
  • Using the paper, slowly ease the sponge over the filling to begin rolling it. Roll it carefully and try to keep it tight. Once rolled, place in the fridge for 30 minutes. Slice an inch off each end to tidy it up.
  • To serve, neatly place the blackberries and cherries on top.