Chocolate Roulade Recipe
This delightful rolled cake is a classic dessert that has been pleasing taste buds for generations. Not only is it a show-stopping treat, but it's surprisingly easy to make too!
Equipment
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Baking sheet
- Cooling rack
Ingredients
- 4 large eggs, at room temperature, separated into yolks and whites
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar (confectioners' sugar)
- 1/2 cup chocolate chips (semisweet or dark), melted
Instructions
- Step 1: Prepare the Baking SheetPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure to leave an overhang on all sides. This will help you easily lift the roulade from the sheet later.
- Step 2: Beat the Egg YolksIn a large mixing bowl, whisk the egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and creamy.
- Step 3: Add Cocoa Powder and Baking PowderSift the cocoa powder and baking powder into the egg yolk mixture. Gently fold them in using a rubber spatula until well combined.
- Step 4: Beat the Egg WhitesIn a separate bowl, using a clean whisk attachment (if using a stand mixer) or a clean whisk, beat the egg whites with a pinch of salt until stiff peaks form. The egg whites should be glossy and hold their shape when the whisk is lifted.
- Step 5: Combine the MixturesCarefully fold the beaten egg whites into the cocoa and egg yolk mixture. Be gentle to retain the airy texture.
- Step 6: Spread the BatterSpread the batter evenly onto the prepared baking sheet. Smooth the top using a spatula for a consistent thickness.
- Step 7: BakePlace the baking sheet in the preheated oven and bake for approximately 12-15 minutes or until the cake springs back lightly when touched.
- Step 8: Roll the RouladeWhile the cake is still warm, gently roll it into a log shape, starting from the shorter side. Use the parchment paper to help you roll it tightly. Allow the roulade to cool completely while still wrapped.
- Step 9: Prepare the FillingIn a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form
- Step 10: Assemble the RouladeUnroll the cooled roulade and spread the whipped cream evenly over the surface, leaving a small border around the edges. Drizzle the melted chocolate over the whipped cream for an extra burst of chocolatey goodness.
- Step 11: Roll It Up AgainCarefully roll the roulade back into a log shape, using the parchment paper to assist you. Place it seam-side down on a serving platter.
- Step 12: Serve and Enjoy!Slice your Chocolate Roulade into delightful rounds and serve. Each bite will melt in your mouth, leaving you craving more!