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Chocolate Roulade with Rich Chocolate Cream Recipe

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This rich and indulgent Chocolate Roulade features a light and airy chocolate sponge rolled with a luscious chocolate cream filling. Perfect for special occasions or any time you crave a decadent chocolate dessert, this recipe delivers a classic French-style roulade with a smooth, creamy center and a delicate cocoa dusted sponge.

Ingredients

Sponge

  • 150g dark chocolate, in pieces
  • 5 eggs, separated
  • ¾ cup white sugar
  • 1 tsp vanilla extract
  • 2 Tbsp cocoa powder
  • 1 tsp icing sugar (for dusting)

Chocolate Cream Filling

  • 60g dark chocolate, in pieces
  • 240ml cream

To Serve

  • Icing sugar

Instructions

  1. Preheat Oven and Prepare Tin: Preheat the oven to 180°C fan bake. Line a 33 x 24 cm baking tin with baking paper to prevent sticking.
  2. Melt Chocolate: Place 150g dark chocolate in a glass bowl and microwave in 30 second bursts until nearly melted, stirring until smooth. Set aside to cool slightly.
  3. Whip Egg Whites: In a large bowl, whip the egg whites until stiff peaks form—these will look frothy but not as silky as meringue.
  4. Mix Egg Yolks and Sugar: In a separate bowl, combine egg yolks, sugar, and vanilla extract. Whip until the mixture turns pale and silky.
  5. Combine Chocolate and Yolks: Fold the melted chocolate gently into the egg yolk mixture until well combined.
  6. Incorporate Egg Whites: Add one-third of the whipped egg whites into the chocolate mixture and fold to combine. Then gently fold in the remaining egg whites until just mixed to keep the batter light.
  7. Add Cocoa Powder: Sift cocoa powder over the batter and fold in gently until evenly distributed. Pour the batter into the prepared tin, spreading to the edges and shaking to level.
  8. Bake Sponge: Bake for 20 minutes until the sponge has risen and is cooked through. Let cool for 5 minutes in the tin.
  9. Roll Sponge: Sprinkle icing sugar over the warm sponge. Place cling film on top, add a board, then flip the sponge over onto the board. Remove tin and baking paper carefully, then use the cling film to gently roll the sponge into a log shape. Set aside to cool completely.
  10. Make Chocolate Cream: Microwave the remaining 60g dark chocolate in 30 second bursts until nearly melted. Stir until smooth. Whip the cream until it starts to thicken but isn’t fully firm. Incorporate a tablespoon of whipped cream into the chocolate, mixing until thickened. Repeat with another tablespoon, then fold all the chocolate mixture into the remaining cream until thick and creamy.
  11. Assemble Roulade: Carefully unroll the cooled sponge. Spread the chocolate cream evenly over the surface, leaving a small border.
  12. Roll with Filling: Use cling film to help gently roll the sponge and cream together into a log shape. Wrap tightly in cling film and refrigerate for 1 hour to set.
  13. Serve: Remove cling film and dust the roulade with additional icing sugar. Slice and serve immediately for a decadent dessert experience.

Notes

  • Use good quality dark chocolate for best flavor.
  • Be gentle when folding in egg whites to maintain the sponge’s light texture.
  • Chilling the roulade helps the filling set for cleaner slices.
  • If you don’t have a fan oven, increase the baking temperature by 10–15°C and monitor closely.
  • Store leftovers covered in the refrigerator for up to 2 days.

Find it online: https://marthatasty.com/chocolate-roulade-with-rich-chocolate-cream-recipe/