Strawberry and chocolate ganache roulade
Serves: 8-10
Ingredients
- 150g strawberries and extra for decoration (we used Viva!) 4 eggs, separated 2 heaped tbsp cocoa powder and extra for dusting 100g unrefined caster sugar pinch of cream of tartar
- For ganache and decoration
- 250g plain chocolate, broken up 15g butter, softened 380ml double cream icing sugar to dust
Method
- Preheat oven to 200C\Gas6. Butter a 32cmx23cm swiss roll tin and line with greaseproof paper.
- Whisk egg yolks until thick and creamy, then slowly beat in the cocoa powder and half of the sugar.
- In a separate bowl, with clean whisks, beat the egg whites until they form soft peaks then gradually add the remaining sugar mixed with the cream of tartar.
- Beat a spoonful of the egg whites into the yolks to loosen, then gently fold the yolk mixture into the whites until well combined.
- Pour into the prepared tin making sure it’s spread into the corners and bake for 15mins until it springs back when you gently touch the centre.
- Cool for 5mins, then turn out onto a large sheet of greaseproof paper dusted with cocoa powder.
- Gently peel off the greaseproof paper it was cooked in, then roll it up in the new paper and leave it to cool on a wire rack.
- Put the chocolate and butter in a mixing bowl.
- Heat the cream in a pan until almost boiling, then pour over the chocolate, stir until smooth then chill in the fridge for 10mins.
- Chop half the strawberries into small pieces and stir into half the ganache.
- Unroll the sponge, spread with the strawberry ganache.
- Slice the remaining strawberries and spread them in a layer on top of the ganache.
- Re-roll the cake carefully so you don’t squeeze the filling out.
- Don’t worry if it cracks.
- Spread the remaining ganache over the cake and top with some additional strawberry slices, dust with a little icing sugar to serve.
