I made something similar to this a couple of years ago and filled it with Ice Cream instead of cream.
This chocolate roulade is to die for and Gluten free! I used the recipe from Great British Bake Off, by Mary Berry, yes I am a GBBO tragic!
You do need to be prepared with this recipe otherwise you could get caught out and have a flat roulade. Prepare your tin first, remember to butter before you line your tray to ensure no movement of the paper.
You can make this in the morning and fill just before you serve. If you fill with ice cream you will need to soften the ice cream for 30 minutes in the fridge to make easier to spread it.
Both children and adults will love this dessert and with a little fruit on the side it's not bad for you at all!
175 gm dark chocolate
175 gm caster sugar
6 eggs, separated
2 tablespoons cocoa powder
Separate your eggs.
Melt your chocolate either over a double boiler or in the microwave. If using the microwave use 30 second bursts.
Whip your egg whites until stiff. Set aside.
Whisk your egg yolks and sugar until thick, pale and creamy.
Add the melted chocolate and mix until just combined. Beat through a third of the egg whites to loosen the chocolate mixture. Stir through the cocoa powder.
Gently fold through the egg whites in 2 batches.
Pour into your prepared tray and gently tip the tray to ease into the corners. Bake for 20 minutes in a pre heated oven 160C fan forced or 180C non fan forced. Remove from the oven when cooked and leave to cool in the tray with a dry tea towel over the top.
When cold place a sheet of baking paper on your bench and dust with icing sugar.
Turn your cold cake onto the icing sugar and peal off the baking paper base. Spread your whipped cream on all but one inch at the end of the cake.
Fold over the end without the cream and using the baking paper, roll the cake. Don't worry about cracks in the cake, you should have some.
Make sure the seam is facing down. Transfer to your desired platter or tray and decorate as you wish.