A Treat for Mothers Day

Chocolate Roll (gluten free)
Serves 8 generous portions or 10 smaller portions

This is a simple recipe for the most indulgent Cadbury chocolate roll ever. With a moist and decadent
gluten free, chocolate sponge and a delicious whipped vanilla cream (or if you prefer mascarpone) filling, this is, without doubt, every Cadbury chocolate lover’s dream come true. It is naughty but, oh so, nice.

This great classic rolled cake can turn your morning coffee or afternoon tea into a special occasion any day of the week. Get the kids in the kitchen, so they can help whip those egg whites into meringue and rolling this cake into an amazingly delicious dessert that everyone will enjoy. Remember have fun in the kitchen. It’s family time, and you all get to eat the results.

Ingredients
2 3.5oz Cadbury Dark Chocolate bars, roughly chopped
6 eggs (free-range if possible), separated
1 cup confectioners sugar
2 tablespoons (Cadbury if possible) cocoa powder, sifted
1 cup heavy cream or mascarpone cheese
1 tablespoon confectioners sugar
1 teaspoon vanilla extract
Confectioners sugar, for dusting

How to make:
Pre-heat oven to 360◦F. Lightly grease a 13 inch by nine-inch Swiss roll tin or tray, and line the base with wax paper.

Slowly melt the chocolate in a bowl by setting it over a pan of barely simmering water. Do not let the base of the bowl touch the water.

Place the egg yolks in a large bowl with the sugar and cocoa powder. Whisk until thick and creamy and the mixture leaves a thick ribbon-like trail when the whisk is lifted. Pour in the cooled chocolate and gently fold together with a spatula until well combined.

Place the egg whites in a large mixing bowl and whisk on high speed until stiff. Gently fold the egg whites into the chocolate mixture. Keep the mixture as aerated as possible.

Place the chocolate mixture into the prepared tray. Bake in the preheated oven for about 15 to 20 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, but leave in the tin. Set aside until cold.

Whip the cream, vanilla extract and one tablespoon sugar together until stiff. Lay a large piece of parchment paper on the work surface and dust it lightly with confectioners sugar. Turn the cake out on to the paper so its lining paper is on top, and carefully peel off the paper from the cake.

Spread the cake with the whipped vanilla cream. Carefully roll the cake using the paper to help create a tight roll by pulling it away from you as you roll. Don’t worry if the cake cracks. This is going to happen.

Finish with the join underneath then lift the chocolate roll onto a cutting board, dust with confectioners sugar and serve with a hot cuppa’ tea. Relax and enjoy.