Day 136 - divine chocolate roulade

My dear friends have a very clear point of view about my birthday celebrations, which they made perfectly clear last year when I decided I'd make no cake.

Let's just say they scared me to death and convinced me it is not appropriate to invite them over if I don't serve them sweets. So much about friendship.

So this year the thought of "no cake" did not even cross my mind, but since I do like it when I can actually eat what I make, I was decided on a dairy-free if not vegan treat. But making cakes with no cream is a handful. So then I spotted this recipe for a chocolate roulade which I altered to a dairy-free version with a coconut cream.

This treat is pure chocolate. Like chocolate with chocolate. It's hearty and, as if I knew, even the weather was cold enough to enjoy a hearty treat, no light cream.

DIVINE CHOCOLATE ROULADE
serves: 6-10 people

For the spongecake:

• 5 eggs (divide)
• 3 spoons sugar
• 1 dark chocolate bar (100 g)
• a spoon of vegan margarine
• 2 spoons flour

Divide egg whites from yolks. Beat the whites until firm. Whisk yolks with sugar. In a pot melt the chocolate with a bit of vegan margarine until liquid. Chill a bit, then add to the egg yolks and mix together. If needed add a spoon or two of flour to the batter. Pour it in a large baking tin, covered with baking paper and bake 10 minutes at 190°C. 

When baked, remove from oven and place the cake on a humid kitchen towel and remove the baking paper. Roll the cake with the help of the kitchen towel into a roulade and let it cool down completely. Best is to prepare the cake the day before.

I made 2 roulades, because one would just not feed everyone.

The next day, prepare the filling:

• 1/2 can (200 ml) of thick coconut milk, or cream even better
• 200 ml of vanilla vegan pudding
• sugar to taste
• a few spoons of coconut flour
• drop of rum to taste

Unroll the roulade and spread it with the filling thickly. Roll it up again and let it cool in fridge so the filling gets thick and firm.

Then, prepare the topping:

• 1 bar dark chocolate (100 g)
• 2 spoons of vegan margarine
• dairy free milk just as needed (I used coconut flavored rice milk)

In a pot melt the chocolate with the margarine, adding a drop of milk as needed for consistency. Mix well, then spread the roulade generously with the topping. 

Decorate to wish, I used coconut flour and nothing else, just because I forgot about decoration :)

Let the roulade cool down and the topping get firm. Serve chilled.