For those of you who get to the end of Christmas lunch and think there’s no room for pudding, this is the Christmas dessert for you! A twist on the classic Yule log, this chocolate roulade can best be described as a baked chocolate mousse, filled with whipped chocolate cream. This incredibly light gluten-free cake is held together by four simple ingredients – beaten eggs, melted chocolate, sugar and cocoa. The Haigh’s dark chocolate ginger block adds a delicate festive ginger note and compliments the chocolate and cherries perfectly. The cake and the chocolate cream can be made a day ahead. The roulade can be assembled before the meal commences and kept in the fridge until ready to serve.
Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 25cm x 37.5cm swiss roll tray with baking paper.
For the chocolate cream, combine cream and water together in a small saucepan over a medium heat and bring to a simmer. Meanwhile, place Haigh’s chocolate pastilles in a medium bowl. Remove cream mixture from heat and pour over chocolate, stirring until combined. Not all the chocolate will melt immediately, so stir every few minutes until chocolate is completely melted. Allow to cool, before covering with plastic wrap and refrigerating overnight to firm up.
For the roulade, place chocolate in a small bowl over a saucepan of boiling water, off the heat. Leave to stand for 10 minutes to allow chocolate to melt, stirring occasionally. Remove chocolate from heat and allow to cool for 5 minutes.
Using an electric stand mixer beat egg whites until stiff peaks form. Add 1/4 cup of the sugar, 1 tablespoon at a time, beating well between each addition to make sure sugar dissolves. Remove egg whites from bowl and set aside until required.
Using the same electric mixing bowl (no need to clean it), combine yolks and remaining sugar beating until thick and mousse like. Add the cocoa and cooled chocolate, stirring gently until combined.
Add a third of the beaten egg whites, stirring gently to loosen the mixture. Add the remaining egg whites, folding carefully until combined.
Pour into the prepared tray, spreading mixture evenly over the tray.
Bake in preheated oven for 20 minutes or until risen and cooked through. Remove from oven and allow to cool. The sponge will drop a little as it cools.
Lay a piece of baking paper larger than the roulade tin on a clean work surface and lightly dust with extra cocoa. Carefully turn the sponge out onto the paper and gently peel off the baking paper from the underside of the roulade.
Whip the chilled chocolate cream for the filling until light and fluffy, then carefully spread it over the sponge, leaving a clear edge of about 2cm on all sides
Starting at one of the short edges, roll the edge over tightly to start. Use the cocoa-dusted paper to help roll the roulade tight. Finish with the join of the roulade underneath. Place in refrigerator until ready to serve.
To serve, carefully lift the roulade onto a serving plate or board using a large spatula and top with cherries and edible gold leaf.