Description
Decadent Chocolate Roulade
Every slice is a heavenly mix of fluffy cake and rich cream filling, all wrapped up in a drizzle of glossy chocolate
Ingredients:
6 eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, plus extra for dusting
1 tsp vanilla extract
Pinch of salt
1/2 cup heavy cream, for filling
1/2 cup chocolate chips, for filling
Melted chocolate, for drizzling
Chocolate shavings, for garnish
Instructions:
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Beat egg yolks and 1/2 cup sugar until thick and pale. Incorporate the flour and cocoa powder gently.
In a separate bowl, whisk the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Fold the egg whites into the yolk mixture gently. Spread the batter onto the prepared pan and smooth the top.
Bake for 12-15 minutes. Dust a clean kitchen towel with cocoa powder and invert the warm cake onto it. Peel away the parchment paper, roll the cake with the towel, and let it cool.
Unroll the cake. Whip the heavy cream to soft peaks, fold in the chocolate chips, and spread over the cake. Roll it up again without the towel.
Drizzle with melted chocolate and garnish with chocolate shavings. Slice and serve.
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Step-by-Step Guide
1. Prepare the Pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, letting it overhang slightly for easy removal.
2. Make the Yolk Base: In a large bowl, beat 6 egg yolks with 1/2 cup sugar for 3-5 minutes until thick, pale, and ribbon-like. Beat in 1 tsp vanilla extract. Gently fold in the sifted flour and 1/4 cup cocoa powder until just combined.
3. Whip the Egg Whites: In a spotlessly clean bowl, whisk the 6 egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
4. Combine Batters: Add one-third of the egg whites to the yolk mixture and fold gently to lighten it. Carefully fold in the remaining whites until no white streaks remain.
5. Bake: Pour and spread the batter evenly into the prepared pan. Bake for 12-15 minutes until the top springs back when lightly touched.
6. Roll to Cool: Immediately dust a clean kitchen towel with cocoa powder. Invert the warm cake onto the towel. Peel off the parchment paper. Starting from a short end, use the towel to roll the cake into a log. Let it cool completely rolled up.
7. Fill and Final Roll: Unroll the cooled cake. Whip 1/2 cup heavy cream to soft peaks, fold in 1/2 cup chocolate chips, and spread evenly over the cake. Re-roll the cake tightly, using the towel to guide you but leaving it behind.
8. Decorate: Transfer to a serving plate. Drizzle with melted chocolate and garnish with chocolate shavings.
Serving Suggestions
Serve each slice with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream. For a festive touch, accompany with fresh raspberries or strawberries, whose tartness cuts through the richness. A scoop of vanilla bean ice cream makes it an extra-indulgent dessert. For a neat presentation, use a warm, sharp knife to slice the roulade.
How-to Summary
Make a light cocoa sponge cake, bake it in a jelly roll pan, and immediately roll it inside a cocoa-dusted towel to cool—this creates a flexible cake that won’t crack. Once cool, unroll, spread with a simple chocolate chip whipped cream filling, and roll it back up. Finish with a chocolate drizzle and shavings for a stunning, decadent dessert.
Frequently Asked Questions
Can I make this roulade ahead of time? Yes, you can assemble it up to one day ahead. Wrap the unfrosted roulade tightly in plastic wrap and refrigerate. Add the chocolate drizzle and garnish just before serving.
Why did my cake crack when rolling? Cracking usually means the cake was overbaked (drying it out) or cooled completely before the initial roll. It’s crucial to roll it in the towel while still warm and pliable.
Can I use a different filling? Absolutely. Try a mascarpone cream, Nutella whipped cream, or a berry-flavored filling. Ensure any filling is stable and not too wet.
How do I store leftovers? Store covered in the refrigerator for up to 3 days. The cake may soften over time but will still be delicious.
Can I freeze the chocolate roulade? It’s best frozen before adding the final drizzle. Wrap the filled roll tightly in plastic wrap and foil. Freeze for up to a month. Thaw in the refrigerator overnight before decorating and serving.
Common Mistakes to Avoid
- Overbeating or under-folding the egg whites, which deflates the batter and leads to a dense cake.
- Letting the baked cake cool flat instead of rolling it immediately in the towel, which causes it to crack when you finally roll it with the filling.
- Using a warm filling, which can melt and make the roll soggy. Ensure both cake and whipped cream are completely cool.
- Spreading the filling all the way to the edges, which can squeeze out when rolling. Leave a 1-inch border on the starting side.
- Rushing the unrolling step when the cake is still warm, as it can tear. Patience is key.
Conclusion
This decadent chocolate roulade is a show-stopping dessert that balances a light, airy sponge with a rich, creamy filling. While the process requires careful steps—particularly when handling the egg whites and rolling the warm cake—the result is profoundly rewarding. By following this guide and avoiding common pitfalls, you’ll create a stunning, professional-looking dessert perfect for any special occasion. Its elegant appearance and heavenly chocolate flavor are sure to impress every guest at your table.