The Dreamiest Chocolate Roulade Recipe for Sweet Moments

Sweet chocolate lovers rejoice, this delectable chocolate roulade promises pure decadence in every single bite.

Creamy chocolate swirls promise an irresistible dessert experience that melts smoothly across your palate.

Rich layers of soft sponge cake wrap around velvety filling, creating a sensational treat.

Elegant yet surprisingly simple, this classic French-inspired dessert might seem complicated but comes together with straightforward techniques.

Delicate rolling skills turn basic ingredients into an impressive centerpiece sure to wow anyone seated at your table.

Each slice promises a perfect balance between intense chocolate flavor and light, airy texture.

We guarantee you’ll want to master this recipe and impress everyone with your baking prowess.

Why Nigella Chocolate Roulade Is So Rich And Light

• Craft with Ease: Chocolate roulade brings professional-level dessert making within reach for home bakers of all skill levels.
• Impress Without Stress: This showstopping dessert looks complicated but requires minimal technical baking knowledge and simple ingredients.
• Crowd-Pleasing Dessert: Perfect for special occasions like dinner parties, birthdays, or holiday gatherings where you want a sophisticated sweet treat.
• Versatile Flavor Canvas: Customize with optional brandy or experiment with different cream fillings to match your taste preferences and create unique variations.

Ingredients For Nigella Chocolate Roulade

• Chocolate: Rich, dark chocolate melts to create a deep, indulgent base for the roulade.
• Eggs: Essential for creating a light, airy texture in the dessert.
• Sugar: Provides sweetness and helps stabilize the egg whites.

• Heavy Cream, Icing Sugar: Creates a smooth, sweet filling that complements the chocolate base.

• Brandy (Optional): Adds a sophisticated flavor boost to the whipped cream filling.
• Greaseproof Paper, Baking Paper: Crucial for easy baking and rolling of the roulade.

How To Prepare Nigella Chocolate Roulade

Step 1: Prepare Baking Setup

Preheat the oven to 350°F. Line a 13×9-inch Swiss roll tin with greased parchment paper, ensuring complete coverage and smooth edges.

Step 2: Melt Chocolate

Create a double boiler by placing a heat-safe bowl over a pot of simmering water. Gently melt the chocolate, stirring occasionally until smooth and glossy. Remove from heat and let cool slightly.

Step 3: Whip Egg Whites

In a clean, dry bowl, use an electric mixer to beat egg whites. Gradually add sugar while mixing on high speed until the mixture becomes light, fluffy, and forms stiff peaks.

Step 4: Combine Chocolate Mixture

Carefully fold the cooled chocolate into the egg white mixture. Use a gentle, sweeping motion to maintain the airiness of the egg whites. Ensure no streaks of chocolate remain.

Step 5: Bake the Roulade Base

Pour the chocolate mixture into the prepared tin, spreading evenly with a spatula. Bake in the preheated oven for 20-25 minutes until the surface is set but still slightly springy to touch.

Step 6: Cool the Cake

Remove from the oven and immediately place a clean kitchen towel on top. Let it cool completely at room temperature, which helps prevent cracking when rolling.

Step 7: Prepare Filling

Whip the cream until it forms soft, stable peaks. Optional: Add brandy for extra flavor.

Step 8: Roll the Roulade

Dust a sheet of parchment paper with powdered sugar. Carefully invert the cooled cake onto the sugared paper. Gently peel off the baking parchment from the cake’s surface.

Step 9: Fill and Roll

Spread the whipped cream evenly across the cake, leaving a small border. Using the parchment paper as a guide, carefully roll the cake from the long side, creating a tight spiral.

Step 10: Finish and Serve

Transfer the roulade to a serving plate. Dust generously with powdered sugar. Slice and serve chilled for the best texture and flavor.

Tips To Make Nigella Chocolate Roulade Perfect

• Melt Chocolate Gently: Use a double boiler or bowl over simmering water to prevent burning and ensure smooth melting.
• Whip Egg Whites Perfectly: Ensure bowl and whisk are completely grease-free for maximum volume and stability.
• Roll with Confidence: Use the greaseproof paper as a guide when rolling to create a tight, even Swiss roll shape.
• Boost Flavor Creatively: Add brandy or coffee liqueur to the cream filling for an elegant adult twist.
• Store Smartly: Refrigerate roulade wrapped in plastic wrap to maintain moisture and freshness for 2-3 days.

Different Twists On Nigella Chocolate Roulade

• Gluten-Free Chocolate Roulade: Replace wheat-based ingredients with almond flour or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Chocolate Roll: Substitute eggs with aquafaba or flax eggs, use dairy-free chocolate, and replace cream with coconut whipped cream for plant-based eaters.
• Low-Sugar Chocolate Roulade: Use stevia or monk fruit sweetener instead of sugar, and opt for dark chocolate with minimal added sugars for diabetic-friendly version.
• Nutty Chocolate Variation: Incorporate ground hazelnuts or almonds into the chocolate mixture, and sprinkle chopped nuts between cream layers for added texture and flavor.

Best Pairings For Nigella Chocolate Roulade

• Savor Sweet Wine Harmony: Pair this rich chocolate roulade with a sweet Portuguese port wine, enhancing the dessert's deep chocolate notes with its fruity complexity.
• Elevate Cream Contrast: Choose a chilled Irish cream liqueur as a complementary drink, its smooth vanilla and whiskey undertones creating a delightful balance with the chocolate's intensity.
• Boost Flavor Adventure: Select a dark chocolate liqueur like Godiva, which mirrors the roulade's chocolate essence while adding an extra layer of decadent alcoholic warmth.
• Spark Sparkling Delight: Match the dessert with a sparkling moscato d'Asti, its light bubbles and subtle sweetness cutting through the roulade's rich texture and providing a refreshing finish.

How To Keep Nigella Chocolate Roulade Fresh

• Store the chocolate roulade wrapped tightly in plastic wrap or aluminum foil for up to 3 days in the refrigerator. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the roulade securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Bring the roulade to room temperature for 30 minutes before serving. For a slightly warm slice, microwave individual portions for 10-15 seconds on low power.
• For the best texture and flavor, enjoy the roulade straight from the refrigerator. Dust with fresh powdered sugar just before serving to restore its elegant appearance.

FAQ List For Nigella Chocolate Roulade

• Can I use dark or milk chocolate for this recipe?

You can use either dark or milk chocolate based on your preference. Dark chocolate will give a richer, more intense flavor, while milk chocolate will make the roulade sweeter and lighter.

• How do I know if the chocolate is melted correctly?

Melt the chocolate slowly over simmering water, stirring occasionally. The chocolate should be smooth and glossy with no lumps. Avoid overheating, which can cause the chocolate to become grainy.

• Why do I need to fold the egg whites carefully?

Folding egg whites gently preserves the air bubbles, which help create a light, airy texture in the roulade. Rough mixing will deflate the whites and make the dessert dense and heavy.

• Is brandy necessary for this recipe?

Brandy is optional and adds a sophisticated flavor to the whipped cream.

Chocolate Roulade Recipe

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• Total Time: Several hours to overnight (including cooling and resting time)
• Yield: 8 1x

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Description

Indulgent chocolate roulade promises a delightful journey through rich, velvety layers of pure chocolate bliss. Swiss chocolate rolls with creamy filling offer a luxurious dessert experience you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Chocolate Base:

• 225 grams (8 ounces) plain chocolate
• 8 eggs (separated)
• 225 grams (8 ounces) caster sugar

Filling and Garnish:

• 300 millilitres (10 fluid ounces) double cream
• 2 teaspoons brandy (optional)
• icing sugar

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Instructions

1. Preheat the oven to 180°C and prepare a 33×23-cm Swiss roll tin by lining it with greased nonstick baking paper.
2. Gently melt the chocolate using a double boiler method, allowing it to cool to room temperature.
3. Whip the sugar and egg whites using an electric mixer until the mixture becomes light and airy.
4. Incorporate the cooled chocolate into the egg white mixture, blending thoroughly.
5. In a separate bowl, beat egg whites until they form stiff peaks, then carefully fold them into the chocolate mixture.
6. Spread the batter evenly in the prepared tin, ensuring a smooth surface.
7. Bake in the preheated oven for 25 minutes or until the cake appears set and slightly firm.
8. Immediately after removing from the oven, place a cooling rack on top of the cake.
9. Cover with a damp tea towel and allow to cool completely, preferably for several hours or overnight.
10. Lay out a large piece of greaseproof paper and dust generously with icing sugar.
11. Carefully remove the cake from the baking paper and transfer it to the sugared paper.
12. Whip the cream until it holds its shape, creating a stable consistency.
13. Spread the whipped cream evenly across one side of the cake, leaving a small border.
14. Using the paper as a guide, gently roll the cake from the long end, creating a tight roulade.
15. Dust the top with additional icing sugar for a classic finish.
16. Optional: Enhance the cream by adding two tablespoons of brandy for extra flavor complexity.

Notes

• Chocolate melting requires gentle heat to prevent burning, so use a double boiler or microwave at low power for smooth results.
• Egg whites whipped to stiff peaks create a light, airy texture that helps the roulade rise and maintain its delicate structure.
• Rolling the cake while still warm prevents cracking and ensures a smooth, elegant presentation without breaking the delicate sponge.
• For gluten-free option, verify chocolate and other ingredients are certified gluten-free, making this dessert accessible to more dietary needs.

• Prep Time: Approximately 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 453
• Sugar: 37 g
• Sodium: 40 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 135 mg