f5

ES1 - V1 28 Step by step Gluten-free chocolate fudge roulade Oonagh Barrett Great Irish Bake Off finalist T HIS is a most delicious and decadent dessert — whether or not you are on a gluten-free diet. It is easy to make but looks very impressive and the cake itself can be made in advance and frozen, so you can just whip up the filling when it’s needed instead of Christmas cake or pudding — which some can find very heavy. It’s a perfect for the chocolate lovers in the family! The Great Irish Bake Off finalist Oonagh Barrett shows us how it’s done. For the sponge 50g cocoa powder, sieved 3 large eggs 75g soft light brown sugar For the filling 100g dark chocolate (55%-60%), broken up 1 tablespoon dark muscovado sugar 1 teaspoon vanilla extract 200ml cream Method ● Pre-heat the oven to 180 C fan and line a swiss roll tin (23x32cm). ● Place the eggs and sugar in a bowl and whisk with an electric whisk for eight to 10 minutes or until pale and light. ● Fold in the cocoa, in two goes. ● Pour the mix into the prepared tin and bake for eight to 10 minutes. It should spring back and have shrunk slightly from the sides. ● Lay out a clean tea towel, dusted with icing sugar and turn the cake onto it. ● Leave the greaseproof paper on and roll it up, rolling the teatowel with it. ● Leave until cool — 45 minutes should do it. ● Meanwhile, make the filling. Melt the chocolate with the sugar vanilla and 2 tbsp cream, in a bowl over a pan of simmering water, stirring occasionally. ● When smooth, remove from the heat. Whisk the remaining cream and fold into the cooled chocolate mix. ● When the cake is ready, unroll carefully and remove the paper. ● Spread the cake with the filling, re-roll and place on a serving plate, with the seam down. ● Dust with icing sugar and serve! ● You could add some raspberries, cherries, or strawberries into the cooled filling if you wish, or decorate with chocolate curls, leaves or other decoration. CHRISTMAS COOKERY 2013

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TERAPROOF:User:wendygoodDate:22/11/2013Time:10:50:12Edition:27/11/2013eesupp1FestiveCookery2013Page:28 Zone:ES1

ES1 - V1

Step by stepGluten-free chocolate fudge roulade

OonaghBarrettGreat Irish BakeOff finalist

T HIS is a most deliciousand decadent dessert —whether or not you areon a gluten-free diet.

It is easy to make but looksvery impressive and the cakeitself can be made in advanceand frozen, so you can justwhip up the filling when it’sneeded instead of Christmascake or pudding — which somecan find very heavy.

It’s a perfect for the chocolatelovers in the family!

The Great Irish Bake Offfinalist Oonagh Barrett showsus how it’s done.

For the sponge50g cocoa powder, sieved

3 large eggs75g soft light brown sugar

For the filling100g dark chocolate (55%-60%),broken up1 tablespoon dark muscovadosugar1 teaspoon vanilla extract200ml cream

Method● Pre-heat the oven to 180 Cfan and line a swiss roll tin(23x32cm).● Place the eggs and sugar ina bowl and whisk with anelectric whisk for eight to 10minutes or until pale and light.● Fold in the cocoa, in twogoes.

● Pour the mix into theprepared tin and bake for eightto 10 minutes. It should springback and have shrunk slightlyfrom the sides.● Lay out a clean tea towel,dusted with icing sugar andturn the cake onto it.● Leave the greaseproof paperon and roll it up, rolling theteatowel with it.● Leave until cool — 45minutes should do it.● Meanwhile, make the filling.Melt the chocolate with thesugar vanilla and 2 tbspcream, in a bowl over a pan ofsimmering water, stirringoccasionally.

● When smooth, remove fromthe heat. Whisk the remainingcream and fold into the cooledchocolate mix.● When the cake is ready,unroll carefully and removethe paper.● Spread the cake with thefilling, re-roll and place on aserving plate, with the seamdown.● Dust with icing sugar andserve!● You could add someraspberries, cherries, orstrawberries into the cooledfilling if you wish, or decoratewith chocolate curls, leaves orother decoration.

CHRISTMAS COOKERY 2013