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