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Healthier chocolate roulade

Name: Healthier chocolate roulade
Yield: Serves 8
Cuisine: British recipes
Ingredients: Butter or vegetable oil for greasing; 175g good-quality dark chocolate, broken into pieces; 6 medium free-range eggs at room temperature, separated (see tip); 50g golden caster sugar(we like Billington’s); 40g ground almonds; Icing sugar to dust; For the filling:; 100g fat-free Greek yogurt (see tip); 1 tsp dark honey; 2 tbsp toasted flaked almonds; 150g mixed seasonal berries, plus extra to serve

Published: 31 Aug 13
Updated: 18 Mar 24

This dessert has fewer calories and fat than traditional chocolate roulade. It is filled with Greek yogurt, almonds and berries.

Easy
September 2013

Test kitchen approved

Serves 8
Takes 20 min to make, 15-20 min to cook, plus chilling

This dessert has fewer calories and fat than traditional chocolate roulade. It is filled with Greek yogurt, almonds and berries.

Nutrition: per serving

Calories: 279kcals
Fat: 16g (5.4g
Protein: 10.2g
Carbohydrates: 23.9g (23.8g sugar)
Fibre: 1.4g
Salt: 0.2g

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Ingredients

Butter or vegetable oil for greasing
175g good-quality dark chocolate, broken into pieces
6 medium free-range eggs at room temperature, separated (see tip)
50g golden caster sugar(we like Billington’s)
40g ground almonds
Icing sugar to dust

For the filling:

100g fat-free Greek yogurt (see tip)
1 tsp dark honey
2 tbsp toasted flaked almonds
150g mixed seasonal berries, plus extra to serve

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Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 30cm x 20cm baking tray or roulade tin with baking paper.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl), then set aside to cool slightly.
Whisk the egg yolks and caster sugar in a large bowl with an electric whisk for 5 minutes or until very pale and thick. In another large bowl, whisk the egg whites until they form stiff peaks. Fold the ground almonds and melted chocolate into the egg yolk mixture, then gently fold in the egg whites until just combined.

Carefully spoon the mixture into the prepared tin, spread out evenly, then bake for 15-20 minutes until springy to the touch and cooked. Set aside to cool for 10 minutes.
Lightly dust a sheet of baking paper, larger than the sponge, with icing sugar, then carefully turn out the sponge onto it. Cover with another sheet of baking paper and a clean damp tea towel, then leave to cool completely.
To make the filling, mix the yogurt in a small bowl with the honey until just combined. Spread the mixture over the cooled sponge, leaving a 3cm border. Scatter over the flaked almonds, then the berries. Now roll the roulade up from the short end, using the baking paper to help you, pushing the sponge firmly up and over while supporting the curve at the base to prevent too much cracking. Chill for at least 30 minutes to firm up.
Carefully transfer the roulade to a serving plate or board and dust with icing sugar, then slice and serve with extra berries.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 279kcals
Fat: 16g (5.4g
Protein: 10.2g
Carbohydrates: 23.9g (23.8g sugar)
Fibre: 1.4g
Salt: 0.2g

delicious. tips

Eggs at room temperature will whisk to a higher volume, creating a lighter sponge.
Use a thick Greek yogurt – if it’s too runny it will spill out when the roulade is rolled up. We like Total 0%.