Strawberry & chocolate ganache roulade

Strawberry & chocolate ganache roulade
Serves: 8-10
  • 150g strawberries + extra for decoration (we used Viva)
  • 4 eggs, separated
  • 2 tbsp heaped of cocoa powder & extra for dusting
  • 100g unrefined caster sugar
  • pinch cream of tartar
  • For the ganache & decoration
  • 250g plain chocolate, broken up
  • 15g butter, softened
  • 380ml double cream
  • icing sugar to dust
  1. Preheat oven to 200C/Gas 6.
  2. Butter a 32cm x 23cm Swiss roll tin and line with greaseproof paper.
  3. Whisk egg yolks until thick and creamy then slowly beat in cocoa powder and half the sugar.
  4. In a separate bowl with clean whisks, beat egg whites until they form soft peaks, then gradually add remaining sugar mixed with the cream of tartar.
  5. Beat a spoonful of egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon.
  6. Pour into the tin and bake for 15 mins until cooked through and springs back when you touch the centre.
  7. Cool for 5 mins and turn onto a large sheet of greaseproof dusted with cocoa powder.
  8. Gently peel off the paper, roll up in new paper and leave to cool.
  9. Put the chocolate and butter in a mixing bowl.
  10. Heat the cream in a pan until almost boiling, then pour over the chocolate and stir until smooth.
  11. Refrigerate for 10 mins until firm.
  12. Chop half the strawberries into small pieces and stir into half the ganache.
  13. Unroll the sponge and spread with ganache.
  14. Slice remaining strawberries and lay on top of the ganache.
  15. Re-roll the cake carefully.
  16. Spread remaining ganache over the cake, top with strawberry slices, dust with icing sugar and serve.


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