This year, free-from is no longer an afterthought and the Christmas spread will be fit for all.
Lurpak has perfected a gluten-free interpretation of a classic suitable for the whole family.
Deliciously rich and moreish, it’s the IDEAL finishing touch to Boxing Day lunch.
Serves: 6
Prep time: 40 mins
Cooking time: 12 mins
Ingredients
For the sponge
- 5 large eggs
- 140g caster sugar
- 200g dark chocolate
- 1tsp instant coffee
For the butter icing
- 50g dark chocolate
- 100g Lurpak® Unsalted butter, room temperature
- 200g icing sugar
Method
Preheat your oven to 200°C / 180°C fan / gas mark 6 and cover a 33 x 23cm baking tray
with non-stick parchment paper.
Over a low heat, melt the chocolate and coffee, then separate the yolk of the egg from the
whites. Beat the egg yolks and sugar, then pour in the melted chocolate mix and beat until
combined. Finally, whip the egg whites to a soft peak, and fold the two mixtures together.
Pour the mixture onto the lined baking tray and bake for 12 minutes. Leave to cool.
To make the butter icing, melt the chocolate in a bowl over a pan of simmering water. Once melted, set aside to cool slightly.
In a large bowl, beat the Lurpak® Unsalted butter until soft then gradually sift in the icingsugar, then stir in the melted chocolate. If the mixture is too stiff, add a touch of milk to loosen. Once the sponge has cooled, place a piece of baking paper the size of the tin on the worktop. Sieve over a light dusting of cocoa powder and turn the sponge onto it.
Remove the top layer of baking paper and spread the sponge with the buttercream, then
with the help of the bottom piece of baking paper, roll tightly, ensuring no paper gets caught in the roll. Cut off about a centimetre from each end to tidy and place on a dish to serve.
