Chocolate Roulade

When I first read chocolate roulade, the only thing I could picture was a chicken roulade but a chocolate version, so maybe a swiss roll. But when I read the recipe for Leiths Techniques Bible, I learnt that its like a swiss roll, but is in fact a fallen souffle. The recipe is a little complicated so I would recommend reading it a couple of times in advance before actually making it.

For the roulade:

  • 225g plain chocolate
  • 85ml water
  • 5 eggs separated
  • 140g castor sugar
  • 200ml double cream


Preheat you oven to 200C

In a medium saucepan, heat the water and chocolate at a low hear. Set it aside and leave it to cool stirring occasionally.

In another bowl beat the egg yolks with all but 1tsbp of castor sugar until they are pale and mousse like.

Fold in the chocolate making sure that it is cold enough so that the eggs don’t cook.

Whisk the egg whites till stiff and then beat in the remaining castor sugar.

Fold in 1 tablespoon of the egg whites into the mixture to loosen it and then add the rest.

Turn the mixture into a prepared cake tin and bake for 15-20 minutes or until it feels cooked when pressed in the centre. Your need to press hard enough for the crust to break. Do not overcook it or else it will break when rolled.

Remove the cake from the oven and cover with a damp tea towel to soften the crust.

Lift the souffle and parchment out of the baking tray and place on a wire rack to cool.

Place a sheet of greaseproof paper large enough to hold the cake on a work surface.

Remove the tea towel from the souffle and then quickly turn it over onto the greaseproof paper.

Whisk the cream until soft peaks.

Trim the edges of the souffle. Spread the cream and roll up the souffle from the short end using the paper to help.

Slice and serve.



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