Chocolate Roulade
Indulge in the decadence of a classic Chocolate Roulade, a show-stopping dessert that's as elegant as it is delicious. This gluten-free treat features a rich, melt-in-your-mouth sponge made with dark chocolate and whipped egg whites for a beautifully light texture. Filled with luscious, sweetened whipped cream, every bite is a perfect balance of creamy and bittersweet flavors. The technique of rolling the sponge gives it a stunning spiral design, and any cracks add to its rustic charm. Quick to prepare in just 40 minutes, this dessert is ideal for dinner parties, holidays, or any special occasion. Dust it with icing sugar for a finishing touch, and serve slices with fresh fruit or a drizzle of chocolate sauce for extra indulgence.
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Ingredients
- 200 g Dark chocolate (at least 70% cocoa)
- 5 Eggs, separated
- 150 g Caster sugar
- 1 tsp Vanilla extract
- 300 ml Double cream/heavy cream
- 2 tbsp Icing sugar (for dusting)
- 2 tbsp Cocoa powder (for dusting the baking paper)
Directions
Step 1
Preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Line a swiss roll tin (approximately 23cm x 33cm) with baking paper and dust it lightly with cocoa powder.
Step 2
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then set it aside to cool slightly.
Step 3
In a large mixing bowl, whisk the egg yolks and caster sugar together using an electric mixer until pale, thick, and creamy. This can take about 3-5 minutes. Mix in the vanilla extract.
Step 4
Slowly fold the melted chocolate into the egg yolk mixture using a spatula, ensuring it is fully incorporated.
Step 5
In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold a third of the whisked egg whites into the chocolate mixture to lighten it, then carefully fold in the rest, being cautious not to knock out too much air.
Step 6
Pour the batter evenly into the prepared tin and spread it out with a spatula. Bake in the preheated oven for 12-15 minutes, or until the sponge is just set and springs back slightly when lightly touched.
Step 7
Remove the sponge from the oven and allow it to cool in the tin for about 5 minutes. Then lay a large piece of baking paper on a flat surface and dust it lightly with cocoa powder. Carefully turn the sponge out onto the prepared paper and peel off the lining paper on top. Roll the sponge up from one short end, rolling the paper inside as you go. Allow to cool completely while rolled.
Step 8
Whisk the double cream with 2 tablespoons of icing sugar until it forms soft peaks. Unroll the cooled sponge and spread the whipped cream evenly over the surface, leaving a 2cm border around the edges.
Step 9
Carefully re-roll the sponge (without the baking paper this time) around the cream filling. Don’t worry if the sponge cracks slightly; this adds to the charm of the roulade.
Step 10
Dust the roulade with icing sugar before serving, and slice into portions to serve. Enjoy!
Nutrition Facts
| Serving size | (849.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2987.9 |
| Total Fat 195.6g | 0% |
| Saturated Fat 119.2g | 0% |
| Cholesterol 390.0mg | 0% |
| Sodium 423.6mg | 0% |
| Total Carbohydrate 276.2g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 223.4g | |
| Protein 42.9g | 0% |
| Vitamin D 120.0IU | 0% |
| Calcium 416.3mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 2093.3mg | 0% |
Source of Calories