A sinfully delicious Chocolate Roulade, made with dark chocolate, raspberries and cream, from Sarah Webb at the Gallic Kitchen. Perfect for an Easter log and surprisingly easy to make!
The Gallic Kitchen was a familiar destination on Dublin’s Francis Street for many years with handmade pies, tarts, quiches, relishes, chutneys, jams, just the place to nip in to for a lovely lunch full of fresh produce.
The Gallic Kitchen catered all the best communions and confirmations among those in the know, and there was some disappointed faces when they left Dublin in 2007.
Originally from Offaly, Webb decided her children would be brought up in a rural setting. After an initial stint in Durrow, they moved to Abbeyleix in 2012 and into the larger building at Bramleys, a former department store, in 2015.
Although Webb now runs the catering side of the business, she is still involved in the day-to-day running of the café.
The Gallic Kitchen still have have some wonderful dishes n their menu. Their dessert menu is to die for! One of the favorites is the Chocolate Roulade with Raspberries and guess what… We have got a recipe for it!
Chocolate roulade with raspberries
6 whole eggs
170g granulated sugar
200g dark chocolate
Icing sugar to dust.
1. Preheat your oven to 180c/160 Fan or gas 4
2. Line a swiss roll tin with baking parchment.
3. Melt the chocolate in a bowl over simmering water or for 2 minutes in a microwave. Leave to cool.
4. Separate the eggs.
5. Whisk the egg whites until stiff, you should be able to turn the bowl upside down.
6. In a separate bowl whisk the yolks and sugar until thick and creamy.
7. Fold in the chocolate until well mixed.
8. Gently fold the chocolate mixture into the egg whites using a metal spoon.
9. Pour the mixture onto your prepared tin..
10. Bake for 20-25 minutes until the top is firm.
11. Remove from the oven and leave to cool.
12. Whip the cream.
13. To roll up, lay another piece of baking parchment on top of the roulade and flip over onto your table.
14. Peel back the baking parchment and spread the cream evenly over the surface, sprinkle with the raspberries.
16. With the longest edge facing you, roll up by using the paper to make your roll, pulling back the paper as you roll.
17. Don’t worry if it cracks, a few cracks are a sign of a good roulade.
18. Finish with the join underneath and lift onto your serving plate using a wide spatula.
19. Dust with icing sugar