It feels like the longest January ever. I’ve been super busy with work and the kids seem to be exhausted. Apart from frantically making plans for the summer, I’m starting to look all around for any sign of brighter evenings or of Spring approaching. It’s Valentine’s Day in 2 weeks, and even if it’s just a made up holiday type thing it’s a great excuse to create something delicious in the kitchen.
I can take or leave Valentine’s day, sometimes I cook a special meal, sometimes we don’t even mark it, but for those of you that do celebrate it, this chocolate roulade is the perfect dessert! It is decadent and very chocolatey yet manages to feel light at the same time. The coconut cream is a perfect marriage with the chocolate flavour and the peaches and raspberries, even though it does make it all sweeter than if you could use regular dairy cream.
I first cooked it for Christmas Day dessert, after tasting something similar in a local restaurant. It was a big hit with everyone.
Decadent Chocolate Roulade with Coconut Cream, Raspberries and Peaches. Gluten Free and Dairy Free
175gDark Chocolatedairy free
2tinsCoconut milkrefrigerated overnight
Preheat the oven to 180C / 160C Fan / Gas 4.
Grease a Swiss roll tin and line the base and sides with greaseproof paper.
Break the chocolate into pieces and melt in a bowl over a pan of simmering water. Set aside and leave to cool slightly.
Separate eggs and whisk the egg whites until stiff.
In a separate bowl whisk the egg yolks with the sugar until creamy. The mixture should leave a ribbon trail when you lift the beaters. Fold in the chocolate.
Fold in the egg whites. Sieve cocoa over the top and ligthly fold in.
Pour mixture into the tin and gently tilt tin different ways to level it out.
Bake in the oven for 20-25 minutes. It is done when the top feels firm. Leave in the tin to cool. At this point it will crack a little.
Open the coconut milk carefully and spoon out all the cream into a bowl. Keep the coconut water aside you can use it for a smoothie or drink as is. Add in two dessert spoons of caster sugar and the vanilla extract and whip for about 5 minutes.
Ensure roulade is completely cool. Place a piece of greaseproof on the counter and dust with icing sugar. Turn the roulade carefully onto the paper and remove the lining paper on top.
Spread the coconut cream all over the roulade, leaving about 1cm border around the edge. Spread the fruit out over the cream.
Make a cut along one edge about 2 cm in and cut about halfway through the sponge. Roll this edge tightly and using the paper, continue rolling until it is completely rolled up. Place the join edge down and place on a serving plate. Sift icing sugar on top.
Pin this Chocolate Roulade recipe for later!
This recipe is part of a group series with my free from blogger friends for Valentine’s Day! The list of bloggers taking part are below and I will update the recipes as they’re published so be sure to check back for your free from Valentine’s dessert inspiration! Happy Valentine’s Day!
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