Best chocolate roulade recipe, or Chocolate Swiss Roll, 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 disaster?
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 ? And if you want to feel less guilty, well, dark chocolate is supposed to be super good for the body, so just use dark chocolate instead of milk chocolate, and problem sorted.
Just turn a blind eye to that sugar, butter, etc ha No time to bake? How about some No-bake triple chocolate cheesecake with mascarpone?
I for one love chocolate and can’t possibly stay away from it. I do try tough to have good days when I don’t touch any naughtiness, but then it’s boring without, isn’t it? And when you know you can bake this beauty so easily, why not give it a try?
You have to be careful with the baking time, if you leave the sponge for too long, it will harden and you won’t be able to roll it without breaking it. Every oven is different, so l would start checking on it after 8 minutes to be on the safe side. The rest is easy peasy.
- 5 eggs
- a pinch of salt
- 5 tbsp caster sugar
- 5 tbsp self-raising flour
- 1 tbsp cocoa powder
- 5 tbsp sunflower oil
- 1/2 tsp vanilla extract
- 200 g dark or milk chocolate (7oz)
- 100 g double cream (3 oz)
- 50 g unsalted butter (2 oz)
- 100 g icing or powder sugar (3 oz)
- 3 tbsp cocoa powder
- 4 tbsp boiling water
- 2 tbsp sunflower oil
To make the sponge, make sure that the eggs are at room temperature before you start.
Preheat the oven to 180 degrees C / 375 F.
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 consistency.
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 minutes until the sponge is well risen.
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.
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.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.