Recipe of the week: Dairy & wheat free chocolate roulade

I think we've all either ourselves been, or had a friend who is, observing a wheat-free or dairy-free diet. Chantal Coady of Rococo Chocolates is certainly aware of this modern dilemma. The following recipe is from her book Real Chocolate. While I'm staying away from all desserts right now, this is going on the to do list...

Serves 8

For the ganache
- 7oz real dark chocolate
- 7 oz liquid of your choice (water, coffee, tea, orange water,
a bit of booze or a drop of essential oil - find your flavour!)

Break or chop the chocolate into pieces and melt in a very low oven in a heatproof bowl. When melted, make the
ganache by adding the boiling liquid to the chocolate, a spoonful at a time. It will thicken first, then become smooth. Allow to cool and then chill. Press saran wrap (cling film) against the top of the ganache so no air touches it.

- 4.5 tbsp unsweetened cocoa powder, plus more to dust
- 1 cup sifted confectioner's sugar
- 4 large eggs, separated
- 1 cup finely ground blanched almonds, plus more to dust

Heat oven to 350 fahrenheit. Sift cocoa and sugar together and beat with egg whites to soft peaks. Fold in the almonds and then the egg yolks, keeping as much air in the batter as possible. Spread mixture on a silicone-coated baking sheet on a large 14"x17.5" jellyroll pan. Bake 10-15 mins and then cool on a wire rack.

To assemble
Lay a piece of wax paper flat and dust with ground almonds. Turn out sponge onto wax paper. Spread ganache on top of sponge*, dusting with cocoa and more ground almonds. Roll up like a jellyroll or swiss roll. *If it's too cold and thick to spread, warm the bowl slightly over a saucepan of boiling water - this will loosen the ganache.

And just to hook, line and sinker you, here are some more of Coady's creations.

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