Gluten-free chocolate roulade with espresso cream

Ingredients

• 6 large eggs, separated, at room temperature
• 150 g caster sugar
• 150 g 70% dark chocolate pastilles, melted and cooled slightly

Espresso cream

• 300 ml thickened cream
• ¼ cup pure icing sugar, sifted
• 2 tbsp cooled espresso coffee (or mix 1 tbs boiling water with 2 tsp instant coffee)

To garnish

• Dutch-process cocoa powder, for dusting
• Milk coffee chocolate block, shaved, for garnish

Cooling time: 1-2 hours. Chilling time: 1 hour.

Instructions

1. Preheat the oven to 180°C (160°C fan-forced) and line a 25 cm x 35 cm Swiss roll tin with baking paper.
2. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 3 minutes until pale and frothy. Pour in the chocolate and mix to combine.
3. Whisk the egg whites in a separate bowl until soft peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time. Spread the batter evenly in the tin and bake for 13 minutes or until springy to touch in the centre. Set aside to cool for 5 minutes.
4. Place a sheet of baking paper on the Swiss roll tin, then cover with a chopping board and flip the warm sponge onto the board. Peel away the top layer of baking paper, cover the sponge in plastic wrap and cool completely.
5. Whisk the espresso cream ingredients together until soft peaks form.
6. Remove the plastic wrap and spread the espresso cream evenly over the sponge, leaving a 1 cm border. Using the baking paper to help, lift the sponge from the shortest side and gently roll up.
7. Wrap the roulade in a clean tea towel and rest, seam side down, in the fridge for 1 hour to set. Dust with the cocoa powder and garnish with chocolate to serve.