Chocolate Fudge Roulade

You will need:-

• 175g of dark chocolate
• 6 eggs
• 175g caster sugar
• 2 tbsp cocoa powder
• icing sugar
• 125g of light brown sugar
• 170g of evaporated milk (1 tin)
• 125g of dark chocolate
• 50g of butter

Pre-heat the oven to 180C and grease/line a 23cm by 33cm swiss roll tin. Melt 175g of dark chocolate over a bowl of hot water. Separate the eggs, placing the yolks in a medium sized bowl and the whites into a large glass bowl. Whisk the whites until stiff, if the bowl is turned upside down, the eggs shouldn't fall. 

Then, put 175g of caster sugar into the yolks and whisk these together until thick and creamy. Pour the melted chocolate into the yolk/sugar mixture and thoroughly combine. Take two large spoons of the whipped egg whites and mix it into the chocolate/yolk mixture to slacken it off. Then, gently fold in the rest of the whites, using a metal spoon and a cutting motion. Sift the cocoa powder into the bowl and gently combine, ensuring that it is all mixed in. Pour this mixture into the lines tin, tilt the tin to ensure the mixture gets into the corners, this prevents air being knocked out of the cake mixture.

Bake for 20-25mins until risen and firm to the touch. Leave this in the tin to cool completely.

While this cools, make the fudge filling. Place the evaporated milk and 125g of light brown sugar in a heavy pan, heating this gently and stirring to dissolve the sugar. When this comes to the boil, keep the heat low and boil for about 5 mins without stirring. Remove the pan from the heat and use a whisk to melt 125g of dark chocolate into the mix, then whisking in 50g of butter until melted. Leave this to cool completely and thicken.

Roll out a piece of grease proof paper and cover in icing sugar. Turn out the roulade onto the paper and carefully peal off the grease proof paper from the tin. Gently spread the fudge topping over the roulade (you may need to warm this in the microwave for 10secs to make it easier to spread). I made a long, thin roulade by rolling it along the length of the cake, but you can make a shorter, chunkier one by rolling it the opposite way. To roll, take a knife and cut along one of the edges, this will help with rolling. Now, use the grease proof paper to make a tight roll, don't worry about cracks in the surface of the cake, this is typical for a roulade.

Tip: Serve warmed with ice cream or creme fraiche.

Enjoy! x