Description
Sweet chocolate roulade beckons chocolate enthusiasts with its elegant Swiss roll-style elegance. Rich cocoa layers wrapped around luscious cream promise a delightful dessert experience you’ll savor with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 175 grams (6.2 ounces) dark chocolate
- 6 eggs (separated)
- 175 grams (6.2 ounces) caster sugar
Binding/Coating Ingredients:
- 2 tablespoons cocoa powder
Filling Ingredient:
- 300 milliliters (10.1 fluid ounces) double cream
- Icing sugar (for dusting)
Instructions
- Prepare a swiss roll tin by lining with parchment paper, ensuring smooth coverage.
- Gently melt chocolate using a double boiler or microwave, allowing it to cool to room temperature.
- Separate egg whites into a clean, dry bowl and whisk vigorously until stiff, glossy peaks form.
- In another bowl, beat egg yolks with sugar until the mixture becomes pale and voluminous.
- Incorporate cooled melted chocolate into the yolk mixture, folding gently to maintain airiness.
- Carefully fold sifted cocoa powder into the chocolate mixture, then gently integrate the whisked egg whites.
- Transfer the delicate batter into the prepared tin, spreading evenly with a spatula.
- Bake at 180°C (160°C fan) for 20-25 minutes until the surface springs back when lightly touched.
- Remove from oven and let cool completely on a wire rack, approximately 30 minutes.
- Dust a sheet of parchment paper with powdered sugar and carefully invert the cooled roulade onto it.
- Peel off the original baking paper from the cake’s surface.
- Whip cream until soft, billowy peaks develop.
- Spread cream evenly across the cake, leaving a small border around the edges.
- Using the sugared paper as a guide, roll the roulade tightly and smoothly.
- Transfer to a serving plate and dust generously with additional icing sugar.
Notes
- Ensure chocolate is completely cooled before mixing to prevent scrambling eggs and maintain smooth texture.
- Whisk egg whites in a clean, grease-free bowl for maximum volume and stability during folding.
- Use room temperature eggs for better incorporation and more consistent meringue formation.
- Gently fold egg whites to preserve air bubbles, creating a lighter, more delicate chocolate roulade texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 409 kcal
- Sugar: 32 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 160 mg