Gluten Free Black Forest Roulade

I found this delicious gluten free Black Forest Roulade recipe from one of the Woolies Fresh Magazines. I would love to say it is lactose free but it isn't.

I have yet to master getting thick cream from cans of coconut cream. I have tried several times to put coconut cream in the fridge but the cream is not hard enough so is of no use. Plus you would need about 8 cans to get enough cream to make this recipe.

I was going to use the lactose free cream but it says not suitable for whipping so there goes that idea. It would be nice if someone could make a lactose free cream that you can whip then I would definitely use it.

Since you are only have a slice or two of this, there won't be a lot of cream in there so we will just have to suffer a little for a glorious piece of roulade.

Black Forest Roulade

Ingredients

5 eggs, separated
2/3 cup raw caster sugar
225g dark choc melts, melted, cooled
2 tbs sifted icing sugar,
2 tbs sifted cocoa powder
200g cherries, pitted, halved
300ml cream

Method

1. Preheat oven to 180°c. Line a 25 x 35cm baking tray with baking paper.

2. Beat egg yolk and sugar with electric beaters until thick and pale. ( Do not overbeat because then your roulade will become too soggy and will crack when you roll it out like mine did!)

3. Gently fold in melted chocolate.

4. In a clean bowl and with clean beaters, beat egg white until stiff peaks form. Gently fold into chocolate mixture in two batches. Spoon into pan and spread evenly.

Bake for 12-15 minutes or until set. Take out of oven and place a layer of baking paper over the top so roulade doesn't dry out while you wait for it to cool. Give it about 15 minutes. Cut another piece of baking paper a little larger than the baking tray and place on bench.

5. Once cool sprinkle the top of the roulade with icing sugar. Place the baking paper back on top. Then get a new tray around the same size as the baking tray with the roulade and flip roulade onto new tray then slide onto baking paper on bench. 

 6. Gently peel off the bottom layer of the roulade then roll it gently but tightly from the shortest end which is the one measuring 25cm.
 

 Leave to cool to room temperature.
 

 7. Next whip cream and icing sugar together until thick. When cake is cool, gently unroll. If you see any crack don't worry about it as you will cover it up with the icing sugar.

Spread with cream covering the curliest end from the edge which will be your centre but leaving a 1cm gap around all other edges so cream doesn't spill out when you roll it up.


8.Then top with cherries.

Re-roll, dust with all over with cocoa powder and transfer to a serving plate.

Nutritional information
Per Serve:
6.5g protein
27g fat (18g saturated fat)
45gm carb
0.5gm dietary fibre
1850 kj (440cals)