Chocolate Roulade with Rich Chocolate Cream Recipe

If you love chocolate and enjoy a dessert that feels both elegant and fun to make, you are going to adore this Chocolate Roulade with Rich Chocolate Cream Recipe. It’s a luscious, airy chocolate sponge rolled with an irresistibly creamy and intense chocolate filling that melts in your mouth. Every bite is a perfect balance between tender cake and velvety cream, making it a showstopper for any occasion from afternoon tea to a decadent dinner party finale.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each component plays a vital role in building texture, richness, and that deep chocolate flavor that transforms a simple roulade into a crowd-pleaser.

• 150g dark chocolate, in pieces: Provides a rich, bittersweet base for the sponge that melts smoothly.
• 5 eggs, separated: Essential for creating a light, fluffy sponge—whites for volume, yolks for richness.
• ¾ cup white sugar: Sweetens the sponge perfectly without overpowering the chocolate.
• 1 tsp vanilla: Adds a subtle warmth that beautifully complements the chocolate notes.
• 2 Tbsp cocoa powder: Boosts the chocolate intensity and adds a lovely dark color.
• 1 tsp icing sugar: Used for dusting to give the roulade that elegant, finished look.
• 60g dark chocolate, in pieces: For melting into the chocolate cream—this intensifies the flavor and smoothness.
• 240ml cream: Whipped and folded into melted chocolate to make the luscious filling.

How to Make Chocolate Roulade with Rich Chocolate Cream Recipe

Step 1: Preparing the Sponge Base

First, preheat your oven to 180° fan bake and line a 33 x 24cm baking tin with baking paper. This sets the stage for a perfectly baked sponge that won’t stick and will roll beautifully.

Step 2: Melting the Chocolate

Place 150g of dark chocolate into a glass bowl and gently heat it in the microwave using 30-second bursts until almost melted. Stir until smooth, then set it aside to cool slightly. This cooling step prevents the chocolate from cooking the eggs when mixed together later.

Step 3: Whipping Egg Whites

In a large bowl, whip the egg whites until stiff peaks form. They should be frothy but not as glossy as meringue. This is the secret to giving your roulade its delicate lightness.

Step 4: Combining Yolks, Sugar, and Vanilla

In a separate bowl, whisk the egg yolks with sugar and vanilla until the mixture becomes pale and silky. This creates a creamy base for your chocolate sponge that’s rich yet airy.

Step 5: Mixing Chocolate with Yolks

Pour the cooled melted chocolate into your egg yolk mixture and gently fold together. This step infuses the yolks with intense chocolate flavor while keeping the mix light.

Step 6: Folding in Egg Whites

Add a third of the whipped egg whites into the chocolate mixture and fold gently to lighten it. Then fold in the remaining egg whites very carefully to maintain all that precious airiness.

Step 7: Adding Cocoa Powder and Baking

Sift in the cocoa powder and fold until just combined, then spread the batter evenly in the lined tin. Give the tin a gentle shake to level the surface, and bake for 20 minutes or until the sponge has risen and a skewer comes out clean.

Step 8: Preparing to Roll the Sponge

Allow the sponge to cool for 5 minutes, then sprinkle it with icing sugar. Place cling film on top and a flat board over it, flip the sponge out of the tray, remove the baking paper, and gently roll the sponge into a log shape using the cling film as a guide. This warms and shapes the sponge making it easier to fill later.

Step 9: Making the Rich Chocolate Cream

Heat 60g of dark chocolate in the microwave just like before, until almost melted. Whip the cream until it starts to thicken but isn’t fully firm. Gradually mix spoonfuls of the whipped cream into the melted chocolate until thickened, then fold this mixture back into the remaining cream to form a luscious chocolate cream.

Step 10: Assembling the Roulade

Unroll your cooled sponge carefully, then spread the rich chocolate cream all over, leaving a small border around the edges. Use the cling film to gently roll the sponge back into a log, wrap it tightly, and chill in the fridge for at least an hour to set everything beautifully.

Step 11: Finishing Touches

When ready to serve, remove the cling film and dust the roulade with icing sugar. Slice with a sharp knife, and get ready to impress everyone with your decadent, yet surprisingly simple Chocolate Roulade with Rich Chocolate Cream Recipe.

How to Serve Chocolate Roulade with Rich Chocolate Cream Recipe

Garnishes

A light dusting of icing sugar is classic and elegant, but fresh raspberries or a sprinkle of toasted nuts add wonderful texture and a pop of color. Mint leaves or edible flowers can create a beautiful contrast that makes each slice look like a piece of art.

Side Dishes

This roulade pairs beautifully with a scoop of vanilla ice cream or a bowl of fresh berries to balance the richness. A drizzle of raspberry coulis can add a slight tartness that brightens every bite, making the chocolate flavor sing even more.

Creative Ways to Present

Try slicing your roulade into smaller rounds and arranging them on a dessert platter for a party. Or place individual slices on small plates alongside a quenelle of whipped cream and a sprinkle of cocoa powder for an elegant presentation that will wow guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, this roulade keeps beautifully in the refrigerator for up to 2 days. Make sure it’s wrapped well or stored in an airtight container to maintain moisture and prevent it drying out.

Freezing

You can freeze your roulade before slicing by wrapping it tightly in cling film and placing it in a freezer-safe container. This way, it can last up to a month. Thaw in the fridge overnight before serving.

Reheating

This dessert is best enjoyed chilled, so avoid reheating. If needed, let it sit at room temperature for 10-15 minutes to soften slightly before slicing for the best texture and flavor experience.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will make the roulade sweeter and creamier. Just remember it’s softer, so the sponge might be a little less intense but still delicious.

What if I don’t have a fan oven?

No worries! You can bake the roulade in a conventional oven, but you may want to increase the temperature to about 190°C and keep a close eye on it to prevent over-baking.

Can I prepare the sponge and cream in advance?

Yes, you can bake the sponge a day ahead and store it wrapped at room temperature. Prepare the cream on the day of assembly for maximum freshness and fluffiness.

How do I prevent the sponge from cracking when rolling?

Splash the sponge with a little syrup or brush it with lemon juice before filling to keep it moist. Also, rolling it while still slightly warm using cling film helps it shape gently without cracking.

Is this recipe suitable for beginners?

Definitely! The step-by-step folding and gentle mixing might seem intimidating at first, but with patience, anyone can master this elegant dessert. It’s a fantastic way to build baking confidence.

Final Thoughts

This Chocolate Roulade with Rich Chocolate Cream Recipe is a true celebration of chocolate in its most playful and indulgent form. It’s elegant enough to impress guests but surprisingly easy to make, which is why it’s one of my all-time favorite desserts to share with friends and family. I encourage you to give it a try—you’ll find it’s a lovely recipe that fills your kitchen with warmth and leaves everyone craving just one more slice.

Print