Chocolate Espresso Roulade
Indulge in the decadent elegance of our Chocolate Espresso Roulade—a show-stopping dessert that beautifully combines rich dark chocolate and bold espresso flavors. This flourless sponge cake is light yet velvety, rolled to perfection around a luscious filling of espresso-infused whipped cream. The recipe emphasizes simple techniques, like gently folding whisked egg whites into a chocolate base for a delicate texture, and finishing with a light dusting of powdered sugar for a striking presentation. Perfect for special occasions or when you want to impress, this roulade delivers a sophisticated balance of bittersweet chocolate and creamy coffee notes in each bite. Ready in under an hour, it’s a dessert as stunning as it is delicious, designed to delight chocolate and coffee lovers alike!
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Ingredients
- 175 grams Dark chocolate (70% cocoa)
- 25 grams Unsalted butter
- 5 pieces Large eggs, separated
- 130 grams Caster sugar
- 40 grams Cocoa powder (unsweetened, sifted)
- 300 ml Heavy cream (cold)
- 2 tablespoons Powdered sugar
- 2 tablespoons Espresso (strong, cooled)
- 1 teaspoon Vanilla extract
- 0 Powdered sugar (for dusting)
Directions
Step 1
Preheat the oven to 180°C (350°F). Line a 23 x 33 cm (9 x 13 inch) Swiss roll pan with parchment paper, ensuring it overlaps slightly for easy removal.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of gently simmering water. Stir until smooth and then set aside to cool slightly.
Step 3
In a large bowl, whisk the egg yolks and 80 grams of caster sugar until pale and thick. Gently fold the cooled chocolate mixture into this egg yolk mixture until combined.
Step 4
In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 50 grams of caster sugar and continue whisking until stiff but not dry.
Step 5
Using a large metal spoon, fold a third of the egg whites into the chocolate mixture to loosen it. Then gently fold in the remaining egg whites in two batches, careful not to deflate the mixture.
Step 6
Sift the cocoa powder over the batter and fold it in gently until just combined. Pour the batter into the prepared pan and level it with a spatula.
Step 7
Bake the sponge for 12-15 minutes until it is just set but springy to the touch. Remove the pan from the oven and allow to cool completely in the pan.
Step 8
While the sponge cools, prepare the filling. Whip the heavy cream with the powdered sugar, espresso, and vanilla extract in a large bowl until soft peaks form.
Step 9
Once the sponge is cool, place a large sheet of parchment paper on your work surface and dust it generously with powdered sugar. Carefully invert the sponge onto the parchment paper. Peel away the baking paper used during baking.
Step 10
Spread the espresso whipped cream evenly over the sponge, leaving a small border around the edges.
Step 11
Using the parchment paper to help, carefully roll the sponge up from one short end to the other, creating a tight roulade. Don't worry if it cracks; it adds to the rustic charm!
Step 12
Transfer the roulade to a serving plate and dust the top with more powdered sugar before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (979.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3339.1 |
| Total Fat 233.6g | 0% |
| Saturated Fat 134.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1325.4mg | 0% |
| Sodium 503.3mg | 0% |
| Total Carbohydrate 270.6g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 207.0g | |
| Protein 59.4g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 525.2mg | 0% |
| Iron 28.7mg | 0% |
| Potassium 2164.5mg | 0% |
Source of Calories