Chocolate Roulade! This is a recipe that holds a special place in my culinary heart. I stumbled upon the joy of making this decadent dessert during a festive season, aiming to impress family and friends. What makes this roulade a showstopper is its rich, velvety chocolate filling, rolled inside a fluffy, cocoa-infused sponge. It’s a recipe that balances elegance with decadence, making it perfect for celebrations or as a sophisticated finish to a dinner party.
How To Make Delia’s Chocolate Roulade Recipe Overview
The roulade serves about 8-10 people and takes approximately 20 minutes to prepare, with an additional 20 minutes of baking time. Imagine a soft, airy cocoa cake spiraled around a luscious, creamy chocolate filling – it’s as delicious as it sounds. The contrast between the slightly bitter cocoa powder and the sweet, creamy filling makes each bite a delightful experience.
What is chocolate roulade made of?
Chocolate roulade is a stunning dessert that’s made from a few simple ingredients. At its heart, it’s a light, airy sponge cake flavored with cocoa powder. The cake is made with eggs, sugar, and cocoa. All these ingredients give it a rich chocolate taste. Once baked, the sponge is filled with a creamy mixture, often a whipped chocolate ganache or cream. This filling is made from melted chocolate, a bit of water, and eggs. After spreading the filling, the cake is rolled up into a log shape. Before serving, it’s dusted with icing sugar or topped with whipped cream, making it truly irresistible.
Ingredients
Filling Ingredients:
- Plain Chocolate (300 g): The star of the filling, its rich, deep flavors are the foundation of the roulade’s luxurious taste. Select a high-quality chocolate for the best result.
- Water (3 tablespoons): A little water helps the chocolate melt smoothly, creating a silky consistency ideal for blending with other ingredients.
- Eggs, separated (3): The yolks enrich the chocolate with a creamy texture, while the whipped whites add lightness to the filling, ensuring it’s airy yet indulgent.
Cake Ingredients:
- Eggs, separated (9): Eggs are crucial for the structure and volume of the cake. Yolks contribute to the richness, and whipped whites are folded into the batter to make it light and fluffy.
- Caster Sugar (225 g): This fine sugar dissolves more easily than regular granulated sugar, ensuring the cake batter is smooth and free of grittiness, adding just the right amount of sweetness.
- Cocoa Powder (75 g): Provides the cake with a chocolatey depth and a beautiful dark color. Cocoa powder also adds a slight bitterness that balances the sweetness of the cake.
To Finish:
- Icing Sugar (15 g): A dusting of icing sugar not only beautifies the roulade but also adds a subtle sweetness to its surface, complementing the rich chocolate flavors.
- Whipping Cream (300 mL): Whipped into soft peaks, it adds a luxurious, creamy texture and lightness, contrasting beautifully with the dense chocolate filling.
Instructions
- Prepare the Filling: Start by melting the chocolate over a double boiler, adding 3 tablespoons of water to achieve a smooth consistency. Once melted, remove from heat and let it cool slightly. Stir in the egg yolks one at a time, ensuring each is well incorporated. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture. Set aside.
- Make the Cake: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Whisk the egg yolks with the caster sugar until pale and thick. Sift in the cocoa powder and mix well. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cocoa mixture. Spread this batter evenly onto the prepared tray and bake for about 20 minutes, or until the cake is firm but still soft to the touch.
- Assemble the Roulade: Once baked, invert the cake onto a clean kitchen towel dusted with icing sugar. Peel away the parchment paper and roll the cake (along with the towel) while it’s still warm. This helps prevent cracking. Let it cool completely.
- Fill the Roulade: Unroll the cooled cake carefully, spread the chocolate filling evenly over the surface, and then gently re-roll it without the towel. Chill in the refrigerator to set.
- Finish: Before serving, whip the cream until soft peaks form and spread over the roulade. Dust with icing sugar for a festive touch.
Also Try: Delia Smith Fatless Sponge Cake: A Slice of Heaven
Nutritional Value (per serving)
Calories: Approximately 350-400
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 45g
Sugar: 35g
Protein: 8g
Sodium: 95mg
FAQs
Can I make the roulade in advance?
Yes, you can definitely make the roulade in advance. It’s actually a great idea! Just prepare it as instructed and keep it wrapped in the fridge. This can be done a day before you plan to serve it. Remember, don’t add the whipped cream topping until you’re ready to serve. This keeps the roulade fresh and makes your life easier, especially if you’re hosting. Making it ahead of time means one less thing to worry about on the day of your event.
How do I prevent the cake from cracking?
To stop the cake from cracking, roll it up while it’s still warm, right out of the oven. Use a clean kitchen towel dusted with icing sugar for this. The warmth makes the cake flexible, so it rolls without breaking. After rolling, let it cool down completely in this shape. This trick helps the cake ‘remember’ the rolled shape, reducing the chance of cracks. Be gentle when you handle it, especially when you spread the filling and re-roll it.
Can I use milk chocolate instead of plain?
Yes, you can use milk chocolate instead of plain. Milk chocolate will make the filling sweeter and creamier. It’s a good choice if you prefer a less intense chocolate flavor. Just melt it the same way you would with plain chocolate. Remember, since milk chocolate is sweeter, you might want to adjust the sugar in the recipe a bit. It’s all about your taste. So, feel free to experiment and find the perfect balance for you.
What can I use if I don’t have a double boiler for melting chocolate?
If you don’t have a double boiler, no worries. You can easily melt chocolate in the microwave. Just break it into pieces and put it in a microwave-safe bowl. Heat it in short bursts, about 20 seconds each time, stirring in between. Keep an eye on it to avoid burning. Another way is to use a heatproof bowl over a pot of simmering water. Make sure the bottom doesn’t touch the water. Stir until smooth. Both methods work well!
Can the roulade be frozen?
Yes, you can freeze the roulade. But do it before you add the whipped cream on top. Keep it tightly wrapped in plastic to avoid freezer burn. Thaw it overnight in the fridge before eating. Once it’s thawed, add the whipped cream. Freezing is a great way to keep the roulade fresh if you’ve made it ahead of time or if you have leftovers. Just remember to give it time to thaw slowly in the fridge.
Conclusion
Creating this chocolate roulade may seem daunting at first, but it’s a truly rewarding experience when you slice into it to reveal the beautiful spiral of cake and filling. It shows how a little technique and love can convert ordinary components into magic. Whether for a special occasion or a weekend treat, this roulade is sure to impress. Enjoy the process, and relish the result!
Delia Smith’s Ultimate Chocolate Roulade Recipe: A Step-by-Step Guide
Ingredients
- Plain Chocolate 300 g
- Water 3 tablespoons
- Eggs separated (3)
- Eggs separated (9)
- Caster Sugar 225 g
- Cocoa Powder 75 g
- Icing Sugar 15 g
- Whipping Cream 300 mL
Instructions
- Prepare the Filling: Start by melting the chocolate over a double boiler, adding 3 tablespoons of water to achieve a smooth consistency. Once melted, remove from heat and let it cool slightly. Stir in the egg yolks one at a time, ensuring each is well incorporated. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture. Set aside.
- Make the Cake: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Whisk the egg yolks with the caster sugar until pale and thick. Sift in the cocoa powder and mix well. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cocoa mixture. Spread this batter evenly onto the prepared tray and bake for about 20 minutes, or until the cake is firm but still soft to the touch.
- Assemble the Roulade: Once baked, invert the cake onto a clean kitchen towel dusted with icing sugar. Peel away the parchment paper and roll the cake (along with the towel) while it’s still warm. This helps prevent cracking. Let it cool completely.
- Fill the Roulade: Unroll the cooled cake carefully, spread the chocolate filling evenly over the surface, and then gently re-roll it without the towel. Chill in the refrigerator to set.
- Finish: Before serving, whip the cream until soft peaks form and spread over the roulade. Dust with icing sugar for a festive touch.
