Chocolate roulade

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  •     Serves 8 
  •     Ready in 1 hour 15 mins, + cooling and chilling 
  • 6   eggs, separated  
  • 150 g   caster sugar  
  • 50 g   cocoa powder  
  • 175 g   caster sugar  
  • 2   tbsp of Grand Marnier or hot water  
  • 100 g   unsalted butter, softened  
  • 200 g   icing sugar, plus extra for dusting and decoration  
  • 30 g   milk  
  • 2   tbsp vanilla paste or extract  
  •     Icing sugar for dusting and decoration 


0 Minuten
ganz einfach
1 Preheat the oven to 180C/gas 4 and line a rectangular baking tray with baking paper, snipping in the corners inwards with scissors to fit to size. [PICTURE STEP 1] In a large bowl, whisk the egg yolks together for 3-4 mins until creamy. Add the sugar and whisk for 1-2 mins until creamy and thick
2 Spoonful by spoonful, add in the cocoa powder to a sieve over the bowl and sieve into the mixture, mixing in thoroughly each time. You should have a thick batter
3 In a clean separate bowl, whisk 3 egg whites with an electric whisk for 4-5 mins until the mixture forms soft peaks. In two batches, fold the egg whites into the chocolate batter until completely combined and bubbling with air. This should take 3-4 mins
4 Pour into the prepared tray and move it around so the mixture travels to the sides, filling the tray. Bake for 15-20 mins until risen and springy to touch. Allow to cool in the tray for 5 mins or until it is safe to touch. Cover with a clean, damp tea towel until cool. [PICTURE STEP 2] This should take 1 hour
5 Lay out the sponge, paperless side down, on a piece of cling film dusted with icing sugar and slowly peel the paper off. [PICTURE STEP 3] Dust the top with icing sugar. Turn the sponge over and sprinkle with the Grand Marnier or hot water
6 Put the butter in a large bowl and cream the icing sugar into it. Once the two are roughly combined, whisk the mixture with the electric whisk for 2-3 mins until creamy and completely combined. Whisk in the milk, along with the vanilla paste until the icing is a consistent texture
7 Spread three-quarters of the icing on to the sponge, leaving about a 2cm gap around the sides. With the shorter end facing you roll the sponge into itself, using the cling film to help you keep the roll tightly together. [PICTURE STEP 4] Once rolled up, hold it together with the cling film, wrapping the roll within it. Chill for 20 mins
9 Take the roulade out of the cling film and place it on a serving plate. Sprinkle with icing sugar and use the remaining icing to decorate the top of the roulade and serve. (please only do this for one of the roulades and have the other two just with just icing sugar on top)
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Foto: Stellmach, Peter

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