Luscious Chocolate Roulade Recipe: A Dreamy Dessert Delight

Chocolate lovers rejoice as this silky smooth chocolate roulade recipe promises pure indulgence.

Rich, velvety layers of chocolatey goodness melt effortlessly in your mouth with each delightful bite.

The delicate, airy sponge cake rolled with luxurious chocolate cream creates a dessert that whispers elegance.

Soft, cloud-like textures combine with deep cocoa notes to deliver a sensational sweet experience.

Perfectly balanced and incredibly light, this roulade turns an ordinary dessert moment into something extraordinary.

Weekend bakers and chocolate enthusiasts will adore how simple yet impressive this recipe becomes.

Get ready to wow everyone with a slice of pure chocolate heaven.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 290 kcal

Servings: 9

Decadent Chocolate Roulade Ingredients

• Eggs: Fresh, room-temperature eggs ensure a smooth, fluffy texture that helps the cake rise perfectly.
• Sugar: Provides sweetness and helps create a light, airy structure in the cake.
• Flour: Gives the cake its delicate structure and helps bind the ingredients together.
• Cocoa Powder: Delivers rich chocolate flavor and creates a deep, dark color for the roulade.

• Heavy Cream: Creates a luxurious, silky filling that adds richness and smoothness.
• Chocolate Chips: Provides extra chocolate bursts and melty pockets of sweetness throughout the filling.

• Chocolate: Enhances the visual appeal and adds an extra layer of decadent chocolate flavor.
• Cocoa Powder: Helps prevent sticking and adds an elegant dusting to the cake's surface.

Equipment to Roll and Fill a Perfect Chocolate Log

• Electric Mixer or Whisk: Essential for beating egg yolks, sugar, and creating fluffy egg whites.
• Jelly Roll Pan: Perfect rectangular pan for baking the thin cake layer.
• Parchment Paper: Crucial for easy cake removal and preventing sticking.
• Clean Kitchen Towel: Helps roll the cake without cracking and provides initial shaping.
• Mixing Bowls: Multiple sizes needed for separating egg components and mixing ingredients.
• Sifter or Fine Strainer: Great for evenly distributing cocoa powder and flour.
• Spatula: Helps fold ingredients gently and spread batter smoothly.
• Cooling Rack: Optional for cooling cake after baking.
• Sharp Knife: Used for slicing the final roulade cleanly.

Instructions to Create a Fluffy Roulade

• Chocolate Cake Foundation

Craft a delicate chocolate sponge using egg mixture and cocoa, creating a light and airy base perfect for rolling.

• Soft Meringue Magic

Transform egg whites into a fluffy cloud-like texture, gently incorporating them into the chocolate batter to ensure a silky smooth consistency.

• Baking Transformation

Bake the delicate sponge until perfectly set, then carefully transfer to a cocoa-dusted towel for precise rolling and cooling.

• Creamy Chocolate Filling

Whip fresh cream into dreamy peaks and fold in chocolate morsels, creating a luscious interior that will make taste buds dance.

• Elegant Roll and Finish

Carefully spread the cream, roll the cake into a beautiful spiral, then finish with a luxurious chocolate drizzle and delicate chocolate shavings for a show-stopping dessert that promises pure indulgence.

Tips to Prevent Cracks and Dryness

• Advanced Chocolate Roulade Techniques
• Roll the warm cake immediately after baking to create flexibility and prevent splitting, ensuring a smooth, professional-looking dessert.
• Let ingredients like eggs and cream reach room temperature before mixing to guarantee better volume and smoother texture in your roulade.
• Chill your mixing bowl and whisk before whipping cream to help it hold peaks longer and create a more stable filling for your chocolate roll.
• Experiment with different chocolate types like dark, milk, or white chocolate chips to customize the filling's richness and depth of flavor.
• Prepare the roulade a day in advance and store wrapped in plastic in the refrigerator, allowing flavors to meld and making your dessert party-ready.

Serving the Roulade with Cream or Fruit

• Elevate Your Dessert Experience: Serving suggestions that will make your Chocolate Roulade shine!
• Pair with Creamy Companions: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to complement the rich chocolate flavor.
• Wine and Dine Delight: Match with a glass of ruby port or a sweet dessert wine like Moscato, which beautifully balances the roulade's intense chocolate notes.
• Garnish with Flair: Sprinkle additional chocolate shavings, dust with powdered sugar, or add fresh berries like raspberries or strawberries for a pop of color and tangy contrast.
• Temperature Tip: Chill the roulade for 30 minutes before serving to help it set and make slicing easier, creating picture-perfect, clean cuts.

How to Keep Chocolate Roulade Soft and Rich

• Maximize Freshness: Store the roulade in an airtight container in the refrigerator for up to 3 days, ensuring it remains moist and delectable.
• Freeze with Care: Wrap the entire roulade tightly in plastic wrap, then aluminum foil. Freeze for up to 2 weeks, preserving its rich chocolate flavor and delicate texture.
• Serve Perfectly Chilled: Remove from the refrigerator 15-20 minutes before serving to allow the cream to soften slightly and enhance the cake's creamy consistency.
• Slice with Precision: Use a sharp, clean knife dipped in hot water and wiped dry between each cut to create elegant, clean slices that showcase the roulade's beautiful swirl.

Velvety Chocolate Roulade Recipe

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4.8 from 17 reviews

• Total Time: 35 minutes
• Yield: 9 1x

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Description

Swiss chocolate roulade delivers a luxurious dessert experience with rich chocolate sponge and silky cream filling. Elegant European techniques combine to create a sophisticated rolled cake perfect for special celebrations.

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Ingredients

Scale 1x2x3x

• 6 eggs, separated
• ¾ cup (180 ml/6 fl oz) granulated sugar
• 1 cup (125 g/4.4 oz) all-purpose flour, sifted
• ¼ cup (25 g/0.9 oz) unsweetened cocoa powder, plus extra for dusting
• 1 tsp vanilla extract
• 1 pinch of salt
• ½ cup (120 ml/4 fl oz) heavy cream
• ½ cup (85 g/3 oz) chocolate chips
• Melted chocolate, for drizzling
• Chocolate shavings, for garnish

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Instructions

1. Preparation: Preheat oven to 350°F (175°C) and line a 15 x 10 inch jelly roll pan with parchment paper, ensuring complete coverage.
2. Batter Creation: Whisk egg yolks and sugar until pale and creamy. Sift flour and cocoa powder, folding gently into the mixture to maintain a delicate texture.
3. Egg White Integration: Whip egg whites with salt until soft peaks form, gradually adding sugar and beating until glossy and stiff. Fold whipped whites into yolk mixture using sweeping motions to preserve airiness.
4. Baking Process: Spread batter evenly across prepared pan, smoothing the surface. Bake for 12-15 minutes until the cake springs back when touched. Immediately dust a clean kitchen towel with cocoa powder.
5. Cake Cooling and Shaping: Invert warm cake onto prepared towel, removing parchment paper. Gently roll cake with towel, allowing it to cool completely at room temperature.
6. Filling Preparation: Unroll cooled cake. Whip heavy cream to soft peaks and fold in semi-sweet chocolate chips. Spread chocolate cream evenly across cake’s surface.
7. Roulade Formation: Roll cake back up without towel, creating a smooth roulade. Transfer to serving platter.
8. Finishing Touches: Drizzle melted dark chocolate over the top and garnish with chocolate shavings. Refrigerate for 30 minutes to set.
9. Serving: Slice into elegant portions using a sharp, clean knife and serve chilled.

Notes

• Master Egg Separation: Ensure zero yolk contamination when separating eggs, as fat prevents egg whites from whipping to perfect peaks.
• Temperature Control Matters: Let eggs sit at room temperature before separating to achieve maximum volume and smoother mixing.
• Gentle Folding Technique: Use a figure-eight motion when incorporating egg whites to maintain maximum air and prevent deflation of delicate batter.
• Quick Cooling Strategy: Roll cake while warm to prevent cracking and set the shape before filling, creating a flexible and smooth roulade surface.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 290
• Sugar: 21 g
• Sodium: 80 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg