Dessertschefjeanpierre4.8
Chocolate Roulade Recipe
Celebrate the holidays with this French Classic! This delectable Chocolate Roulade Recipe features a fluffy sponge cake rolled with velvety chocolate buttercream and finished with a rich chocolate ganache topped with crunchy nuts. Perfect for any festive gathering, this recipe will wow your guests with its taste and presentation.
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- saucepan
📝 Preparation Steps
1
Prepare the Sponge Cake:
2
Start by whipping the egg whites and cream of tartar at room temperature until soft peaks form. Gradually add half of the sugar while continuing to whip until stiff but not dry and reserve.
3
Separately, beat the yolks for a few minutes with the remaining sugar until pale and creamy. Stir in vanilla extract. Fold the reserved egg white and when incorporated sift the cake flour, baking powder, and salt, over the yolk mixture.
Vanilla Extract1 teaspoonBaking Powder1 teaspoonSalt1 PinchUnsalted Butter, softened at room temperature12 ounces
4
To prevent sticking, ensure your cookie sheet is lined with parchment paper and that the paper is coated with non-stick spray or butter and flour. Spread the mixture onto the prepared baking sheet and bake at for ⏱️ 15 minutes or until springy to the touch. Cool slightly before rolling it gently in the parchment to maintain its shape.
5
Prepare the Chocolate Buttercream:
6
Beat softened butter until pale and fluffy. Gradually incorporate cocoa powder, powdered sugar, condensed milk, melted chocolate, and salt. Mix until smooth and creamy and reserve at room temperature until ready to use.
Salt1 PinchUnsalted Butter, softened at room temperature12 ounces
7
Unroll the cooled cake (keep the paper underneath) and brush lightly with simple syrup if desired. Spread an even layer of buttercream over the surface, then roll tightly using the paper as a guide. Refrigerate the roll for at least ⏱️ 2 hours.
8
Prepare the Simple Syrup:
9
Combine the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar completely dissolves. Once dissolved, bring the mixture to a gentle boil, then remove from heat.
10
Add Rum and let it cool to room temperature before using. Store in an airtight container in the refrigerator for up to 1 month.
11
Prepare the Chocolate Ganache:
12
Pour warm cream over the chopped chocolate. Stir until smooth, adjusting the cream quantity for a spreadable consistency. Fold in chopped nuts. Pour the ganache over the chilled roll, spreading evenly. Refrigerate until set.
Chopped Nuts (e.g., hazelnuts, almonds)1 cup
13
Before serving, trim the ends for a neat appearance. Optionally, decorate with whipped cream, orange zest, or candied decorations.
Orange Zest, Candied Orange Pieces or Chocolate Whipped Cream for garnish
14
Allow the cake to sit at room temperature for ⏱️ 1 hour before serving. Enjoy!
Nutrition Facts
calories
1190.75 kcal
fat Content
85.74 g
serving Size
1 serving
fiber Content
9.56 g
sugar Content
75.08 g
sodium Content
181.66 mg
protein Content
16.64 g
trans Fat Content
1.42 g
cholesterol Content
297.5 mg
carbohydrate Content
94.7 g
saturated Fat Content
46.57 g
unsaturated Fat Content
32.98 g
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