Low FODMAP & GF Sqidgey Chocolate Roulade with Berries

This recipe is based on one by Delia Smith, and was a dinner party favourite of my mother’s back in the ‘80’s. My sister and I always hoped there would be some left over for us the next morning. Ah, the nostalgia!

I’ve made a few adjustments, swapping a chocolate mousse with raw eggs for a simple ganache and adding the berries.

INGREDIENTS (serves 8)

Cake

• 6 large eggs separated

• 150g caster sugar

• 50g of cocoa powder

Filling

Ganache

• 225 g of plain dark chocolate (70%)

• 200ml lactose-free cream

Whipped cream

• 225 ml lactose-free cream

Fruit

• Berries - a small punnet each of strawberries and raspberries

Icing sugar to dust

METHOD:

First make the ganache.

Blitz the dark chocolate into shards in a blender of food processor or grate. Pour over the bottom of a medium sized served dish.

Heat the 200 ml of lactose-free cream in a pan until steaming and bubbles start to appear.

Pour over the chocolate. And cover looosely. Leave for 3 mins Then stir vigourously until it is glossy and combined.

Cover and cool in the fridge whilst you prepare the sponge.

Preheat the oven to 170 degrees centigrade

Prepare a baking tin - approx 18 cm by 30 cm by 2.5 cm deep (typically a ‘brownie tin’) Grease and line with baking parchment.

Separate the eggs (easier when cold). But note, allowing the whites to come to room temperature results in easier whisking.

Whisk the egg yolks gently, until they thicken a little. Add the sugar and whisk until thick - but not too thick.

Sieve in the cocoa powder, and then mix well.

In a clean bowl whisk the egg whites until they form soft peaks. Gently fold them into the egg and cocoa mixture.

Pour into the prepared tin.

Cook in middle of oven for 20 to 25 mins until puffy.

Remove tin from the oven and allow to cool completely. It will shrink - a lot.

Turn out from the tin on to a sheet of greaseproof paper dusted with icing sugar.

Spread with ganache, a few hulled and halved strawberries and raspberries and whipped lactose-free cream.

Gently roll up the concoction. If you wait until the sponge it is cool, but still malleable, it will be easier to roll.

Squatter any remaining berries around.

Warning - it WILL crack and look rustic, but a dusting of icing sugar will cover, and it tastes amazing!