Chocolate Roulade

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

This chocolate roulade is a fantastic alternative to the traditional Christmas pudding. It is fabulous for chocoholics and still has that festive feel with the inclusion of brandy and chestnut puree.

Method

  1. Preheat the oven to 180ºC (160°C fan, gas mark 4).  Line a 32 x 23 Swiss Roll tin with baking parchment. 

  2. Make the sponge. Whisk the egg yolks and the icing sugar until pale and thickened, then sift in the cocoa powder and whisk again until smooth and combined.

  3. Then in a clean bowl with clean beaters, whisk the egg whites until they have soft peaks. Add one third of the egg white to the chocolate mixture to loosen it, then fold in the remaining egg white taking care not to knock out the air. The mixture should become even in colour and still light and smooth.

  4. Pour the mixture into your prepared tin and gently spread evenly.

  5. Bake in your preheated oven for 20 minutes. It should be risen and springy to the touch. Leave for a few minutes to cool in the tin. Lay a sheet of baking parchment on the work surface and lightly dust with icing sugar, turn out the cake onto this and peel off the baking paper. Leave to cool completely.

  6. Whip the cream with the brandy and icing sugar until it is stiff but not overbeaten and clumpy. In a separate bowl stir the chocolate hazelnut spread until it is less stiff and loosen further with 4 tbsp. of the whipped cream mixture.

  7. Once the cake is cool, spread the Chocolate Hazelnut spread mixture all over the surface of the sponge right to the edge. Sprinkle over the nuts. Finally spread over the cream - you might not need it all - right to the edge.

  8. Carefully roll up the roulade from the short edge using the paper to help you. The roulade will be soft and squidgy so be gentle. You can serve it straight away dusted with icing sugar or chill for up to 24 hours until you need it.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close