23 September, 2016
Chocolate roulade, the ultimate dessert for all the chocoholics out there. Super easy to make, and so delicious, you better grab a slice before it’s gone.
An impressive dessert is all we need for any occasion. But honestly, who has time to waste baking complicated desserts that might end up being a complete desaster? Not to worry, this is an easy-peasy one that can’t possibly go wrong, it’s in the oven in less than 10 minutes, and the chocolate filling and glaze are ready in no time, just a bit of patience is needed for everything to cool down. But that’s pretty much it. Some good-quality cocoa powder, some nice milk chocolate (or dark, it’s entirely up to you), and the rest of the ingredients can always be found in the kitchen, l’m sure.
Christmas, New Year, Easter, Valentine’s Day, birthday celebrations? Chocolate roulade all the way. And for those who say they don’t like chocolate, well, too bad. More for us, the hard-core chocolate consumers 😂
For the sponge:
- 4 eggs
- a pinch of salt
- 4 tbsp caster sugar
- 4 tbsp plain flour
- 1/4 tsp baking powder
- 1 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 4 tbsp vegetable oil
For the chocolate filling:
- 200 g milk chocolate
- 100 ml double cream
- 50 g unsalted butter
For the chocolate glaze:
- 100 g icing sugar
- 3 tbsp cocoa powder
- 3 tbsp vegetable oil
- 4 tbsp boiling water
- To make the sponge, make sure that the eggs are at room temperature before you start.
- Preheat the oven to 180 degrees C.
- Separate the egg whites from the yolks, and using an electric mixter, beat the whites with the pinch of salt until it forms soft peaks.
- Add the caster sugar and continue to beat until it forms stiff peaks and it’s has a shiny meringue-like comsistency.
- Add the egg yolks one by one and mix well.
- No need to use a mixter from now on, a silicone spatula would do just fine.
- In go the flour, oil, cocoa powder, baking powder and vanilla extract.
- Fold in the ingredients gently, making sure the batter is smooth and lump free.
- Line a rectangle baking tray with non-stick baking paper and spread the batter evenly.
- Bake for about 10-12 minutes until the sponge is well risen.
- Next, pour the double cream in a pan and place on a low heat.
- Break the chocolate into pieces and add them to the pan.
- Stir gently so that the chocolate can melt, then remove from the heat, mix in the butter and leave to cool completely.
- For the chocolate glaze, combine all ingredients together, then leave to cool.
- To assemble, spread the chocolate cream over the sponge, leaving about 1-2 cm around the edges, then carefully roll into a big sausage.
- Pour the chocolate glaze over, then refrigerate for at least 3-4 hours.