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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 350°F (175°C) and line a 15 x 10 inch jelly roll pan with parchment paper, ensuring complete coverage.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roulade Formation: Roll cake back up without towel, creating a smooth roulade. Transfer to serving platter.
- Finishing Touches: Drizzle melted dark chocolate over the top and garnish with chocolate shavings. Refrigerate for 30 minutes to set.
- 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