Chocolate Roulade

Chocolate Roulade


  • 1 125-g chocolate baking bar, semisweet or dark
  • 5 large eggs
  • 1 cup sugar
  • 1 cup heavy cream
  • 3 Tbsp unsweetened cocoa
  • 3 Tbsp orange liqueur, optionally


  1. Preheat oven at 325°F. Line a jelly-roll pan with parchment paper and lightly grease the paper.
  2. Melt the chocolate with 1/4 cup of water in an ovenproof bowl, in the microwave, at high, for 1 minute or until melted. Avoid overheating the mixture and stir occasionally.
  3. In a separate bowl, beat the egg yolks with sugar using an electric mixer, for 3 minutes or until the mixture is thick. Whisk this into the chocolate mixture.
  4. Bake the cake for 15-20 minutes or until puffed and remove from the oven, allowing to cool at room temperature for about 30 minutes.
  5. Place parchment paper on a work surface and place the cake. Dust the cake with cocoa powder on all parts.
  6. In a blender, mix the cream, orange liqueur and remaining sugar at high speed until stiff peaks form. Spread this mixture over the cake, then lift and tilt the parchment paper in order to roll up the cake.
  7. Wrap the rolled cake into the parchment paper and place it on a baking sheet, refrigerating for 2-8 hours. Serve cold with raspberries or chocolate syrup on top.

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