Since it’s the time of year where there’s an excess in indulgence I thought why not share my recipe for the ultimate chocolate roulade. If you tuned into my Instagram stories (@beautybakingblogging follow me if you haven’t already) I did a little bake along with me using this recipe. It’s so yummy and luxurious, perfect with a dollop of ice-cream if you’re feeling up to it! I thought it’d be easier to follow in a blogpost rather than stories so let’s get into it.
For the roulade:
- 175g plain chocolate, preferably 39% cocoa solids (I used Cadbury’s milk chocolate as I didn’t want it too rich but you can use any chocolate you want)
- 175g caster sugar
- 6 large eggs (separated)
- 2 tbsp cocoa powder, sifted
For the cream filling:
- 300ml double cream
- approx 3 tbsp icing sugar (or to taste)
Preheat the oven to 180C fan/gas mark 4 and line your Swiss roll tin with baking parchment making sure that it is in all of the corners.
It’s easier if you have all of your ingredients already measured out and separated. Break your chocolate up, measure out the caster sugar and cocoa powder and separate the eggs, placing them into two separate bowls.
To make the roulade, begin by placing the plain chocolate over a Bain Marie ensuring that the water in the pan is not touching the bowl and it is purely just the steam that it allowing the chocolate to melt. Leave this on a low heat and stir it occasionally to prevent it from burning. Once melted, take it off the heat and let it cool slightly.
In another bowl, whisk together the egg yolks and caster sugar till it becomes light and creamy. Once it is whisked enough and the melted chocolate is cooled, add in the chocolate to the egg/sugar mixture and mix thoroughly until it is all blended. In a separate bowl, whisk the egg whites until they reach stiff peaks but not dry! Using large spoonfuls at a time, spoon the egg white mixture into the chocolate mixture stirring very gently as to not knock out any of the air that we just produced in the egg whites. Once all the egg white is combined, add in the cocoa powder and mix until just combined.
Pour the mixture out onto your prepared Swiss roll tin and bake it in the oven for 20 minutes, or until it is firm to the touch. Remove the cake from the oven but leave it in the tray. Place a cooling rack over the top and then a clean, damp tea towel over that. Leave this for a few hours, or ideally overnight, and re-dampening the tea towel if it dries out. The cake will sink a little so don’t worry, this is completely normal!
When you’re ready to assemble it, whip the cream until it just holds its shape. At this point you can add a few tablespoons of icing sugar to the cream to sweeten it, it is all personal preference, you don’t have to if you don’t want to. On a piece of parchment paper, dust icing sugar all over it and flip your cake out onto it so the inside is facing upwards. Take the old piece of parchment paper off and score lines width ways across the cake to help with the rolling later. Spread the whipped cream evenly across the whole cake and begin rolling. Start off with a tight roll and then use the parchment paper to help bring it all together. If it cracks, don’t worry. It’s totally normal and how a roulade should be!!
And finally, enjoy it!!
Let me know if you try any of these recipes and if there are any specific ones that you want. There’s a couple more festive bakes coming up so keep your eyes opened for that and follow me on instagram @beautybakingblogging to watch the bake with me every Sunday!
See you next time,