There’s always room for dessert. It’s one of the many mantras I live my life by. Whether you’ve pushed your way through an entire three-course meal or just fancy swinging by a diner for a cup of joe and a slice of something sweet, there’s always room.
175g dark chocolate
6 eggs, separated
175g caster sugar
2 tbsp cocoa powder
300ml double cream
Icing sugar (to dust)
Cranberries to garnish (optional)
Preheat the oven to 180˚C (350˚F, Gas Mark 4). Lightly grease a 13in x 9in tin, then line the base with greaseproof paper. Melt the chocolate in a bowl over a pot of simmering water. Then let it cool. Whisk the egg whites until you have stiff peaks.
In another bowl, whisk the egg yolks and caster sugar together until they’re thick and creamy. Pour the cooled chocolate in and gently fold together until well combined. Stir 2 spoonfuls of the egg-white mixture into the chocolate mixture, to loosen the mixture. Then, fold in the remaining egg white mix.
Sift the cocoa powder in, and fold it in. Pour the mixture into the prepared tin, making sure the mixture is level. Pop into the oven, and bake for around 20-25 minutes, until risen, and slightly firm to touch. Remove from the oven, and let the sponge cool in the baking tray.
Whip your cream, then turn the roulade out onto a sheet of greaseproof paper. Spread the cream mixture onto the roulade and roll into a sponge shape. The sponge will crack, so don’t worry! Dust with icing sugar, and decorate with some cranberries or Christmas cake decorations for a festive dessert that all of the family will enjoy.