Monday, December 11

Chocolate Roulade Recipe

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Grease a swiss roll tin and line with baking parchment.

Preheat fan assisted oven to 180C/350F/Gas 4.

For the choux pastry

200g/7oz good quality plain chocolate

175g/6oz caster sugar

6 eggs, separated

3 tbsp cocoa

For the cream filling

350ml/12fl double cream

1 tsp icing sugar

1 tblsp of liqueur if desired (Cointrea or Amaretto work well)

Icing sugar to serve

Melt the chocolate in a bowl over hot water (make sure the bowl doesn’t touch the hot water).  Leave the chocolate to cool slightly.

Mix together the sugar and egg yolks in a bowl and whisk until creamy and then stir in the chocolate.

Whisk the egg whites in a large mixing bowl until stiff.  Fold into the chocolate mixture. Finally add the cocoa and gently mix together.

Pour into the swiss roll tin and bake for 20-25 minutes.  Make sure the sponge does not become too hard, it should spring back if touched.

When cooked it needs to cool and remain moist.  Place a baking rack over the sponge without it touching the sponge itself and then place a damp tea towel over the rack.  If you don’t have a suitable rack simply find a way to cover the sponge with the damp tea towel without it touching. Leave until the sponge is completely cool.

Whip the cream and icing sugar together.  Add liqueur if desired.

Turn the roulade out onto baking parchment and peel off the lining parchment.

Spread the cream onto the sponge and carefully roll the sponge.

Sprinkle with icing sugar. Enjoy!

For a great chocolate profiterole recipe please visit:


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