Food Monday ~ Squidgy Chocolate Roulade

With Easter coming up I thought I would share a little treat to grace the Easter table.

Squidgy  Chocolate Roulade
Preheat the oven to 180°C

1 tablespoon instant coffee granules
4 ozs good quality plain chocolate
4 large eggs, yolks and whites separated
4 ozs caster sugar

½ pint of double cream
4 ozs chocolate – I use dark, but you can use milk or white if you wish.
Icing sugar to garnish and fresh fruit to decorate.

Grease and line a 28cm x33cm swiss roll tin with non-stick baking paper.
Mix the coffee granules to a smooth paste with 1 tablespoon of hot water.
Break the chocolate in small pieces and melt in a heatproof bowl over hot water and melt gently.
Whisk the egg yolks and sugar together in a bowl until the mixture is thick and pale, then fold in the cooled coffee and melted chocolate.
Whisk the egg whites until stiff, then fold 2 tablespoons into the chocolate mixture to loosen the mixture. Then fold in the remaining egg whites, keeping the mixture as light as possible.
Pour into prepared tin and smooth gently.
Bake for 15 minutes, the top will be crusty but the underneath soft.
Put the tin onto a wire rack to cool and cover with a clean damp tea towel and leave overnight. This will soften the crust.

Sprinkle a large sheet of greaseproof paper with icing sugar. Remove the tea towel from the roulade and turn it out on the sugared paper. Peel off the lining paper then trim away all four crusty edges.
Whip the cream until stiff, fold in the grated chocolate and spread over the roulade.
Roll up, using the paper to help lift it.  The roulade may crack, but this is quite usual.
Place on a serving plate and dredge with icing sugar. Decorate with fresh fruit and serve.

4 thoughts on “Food Monday ~ Squidgy Chocolate Roulade

  1. Nancy

    Finally, A recipe that sounds really good, with one exception, and I don’t think my omission of this ingredient will affect the taste of your SQUIDGY

    Can I leave the octopus out?

  2. Mayo

    @ Nancy, if you need the coffee granules, I have plenty. No cost to you. I collect coffee granules for my mushrooms. I have a barrel of them, more than enough.
    All I ask is that you keep me supplied with the treats!

  3. Nancy


    I intend to leave the tablespoon of coffee OUT of my rendition of the recipe because coffee makes me nervous and if I HAVE to leave the Octopus in (GM hasn’t gotten back to me yet on that one) it will be doubly hard to deal with a slippery eight legged ingredient with my hands shaking than if I were my usual “Rock Steady” self. You understand, I’m sure.

    Please excuse the “Run on” sentence. I told you coffee makes me nervous and I confess to having one cup earlier today. It’s days like these that I pine for a recipe with a nip of sherry in it.

  4. Grannymar Post author

    Is the cake ready yet? I was out chasing Toyboys and having fun!

    Nancy – My pet octopus is called Susie, not Squidgy. Squidgy is the cat!

    Mayo – Are they used coffee granules? do they flavour the mushrooms Or change the colour?


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