Corn, gluten, milk, nut, peanut, sesame & wheat free; can be lactose and soya free
- 150g / 5½ oz dairy-free dark (bittersweet) chocolate (minimum 70% cocoa solids)
- 4 eggs
- 140g / 5 oz caster (superfine granulated) sugar
- 2 tbsp water
- 250g / approx 7/8 cup thick plain sheep or goats yogurt, thick soya fruit yogurt, plain goats, sheep or soya cream cheese
- 140g / 5oz hazelnuts or mixed hazelnuts and almonds
- icing (confectioner's) sugar to decorate
- Preheat the oven to 180 C/350 F/Gas Mark 4.
- Line a Swiss roll tin (jelly roll pan) with greaseproof (waxed) paper and brush it well with oil.
- Break the chocolate into a double boiler or basin over hot water and melt it slowly.
- Meanwhile separate the eggs and whisk the yolks with the caster (superfine granulated) sugar till the mixture is lemon coloured.
- Remove the chocolate from the heat, stir in the hot water, then mix the chocolate with the egg yolk mixture.
- Whisk the egg whites till they hold their shape then fold them into the chocolate mixture.
- Pour this into the Swiss roll tin (jelly roll pan), make sure it is evenly spread and bake it for 15 minutes or till it holds its shape when lightly pressed with the finger.
- Once the roulade is cooked, take it out of the oven, cover it with a clean sheet of greaseproof (waxed) paper and then with a wet tea towel – leave it for at least a couple of hours.
- Meanwhile chop the nuts coarsely in a food processor then toast them in a dry pan, under a grill or in the oven but take care that they do not burn.
- To finish the roulade turn it onto a third piece of greaseproof (waxed) paper, lightly dusted with icing (confectioner's) sugar.
- Carefully peel off the lower sheet of paper – as long as you greased it well it should come off quite easily.
- Lightly ‘butter’ the roulade with whichever yogurt or cream cheese you can eat then sprinkle over a thick layer of nuts reserving a few to decorate.
- Carefully roll it up with the lower sheet of paper and turn it onto a serving dish.
- Decorate by shaking a little icing sugar and the remaining nuts over the top.
- Chill it for a couple of hours before serving alone or with more of whatever cream, yogurt or ice cream you can eat.
413cals – 6g protein
24g total fat – 6g sat / 15g mono / 2g poly
48g carbohydrate of which 46g sugar
2.5g fibre – trace sodium / trace salt
Good Source of: magnesium & copper
Thanks go to Foods Matter for letting us reproduce this recipe.