chocolate and almond roulade cake

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chocolate and almond roulade cake

A truly indulgent gluten free chocolate cake, with a delicious brownie like texture. This recipe was one of our runners up in our recipe competition from June 2010.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

You will need a 1 x 20cm - 22cm lines loose bottom cake tin.

Preparation time: 15 minutes
Cooking time: 40 minutes
Oven temperature: 180°C/160°Fan/ Gas Mark 4

ingredients

115g Unsalted Butter ,
115g Caster Sugar ,
4 Egg s , seperated
55g of DS-gluten free white sliced loaf , made into breadcrumbs
100g Plain Chocolate , gluten free
55g Almonds , ground or hazelnuts
Apricot Jam ,
100g Plain Chocolate , gluten free
55g Unsalted Butter ,
55g Caster Sugar ,
2tsp Water ,

method

1. Preheat the oven 180°C/160°C Fan/Gas Mark 4
2. Cream unsalted butter with caster sugar.
3. Melt the chocolate in a small bowl over a pan simmering water.
4. Add the 4 egg yolks to the creamed mixture, along with the breadcrumbs, melted chocolate and the ground almonds (or ground hazelnuts).
5. Whisk the egg whites till stiff, fold half into the chocolate mixture followed by the other half.
6. Spread mixture into lined cake tin and bake in the preheated oven for 40 minutes or until cooked.
7. Leave to cool in the tin.
8. To decorate: cut cake in half and spread liberally with apricot jam sandwich together.
9. Place the chocolate, unsalted butter, caster sugar and 2 tsp warm water in a bowl and place over a pan of simmering water for all to combine together. Leave a few moments then cover the top of the cake.