Description
Silky French chocolate roulade melts with pure indulgence, rolling rich cocoa and cream into a luxurious dessert experience. Sweet chocolate dreams come alive, inviting you to savor each delectable slice of this elegant European classic.
Ingredients
Scale
Main Ingredients:
- 6 eggs, separated
- ¾ cup (180 milliliters) granulated sugar
- 1 cup (125 grams) all-purpose flour, sifted
Cocoa and Flavor Enhancers:
- ¼ cup (25 grams) unsweetened cocoa powder, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 pinch of salt
Filling and Decoration:
- ½ cup (120 milliliters) heavy cream
- ½ cup (85 grams) chocolate chips
- Melted chocolate, for drizzling
- Chocolate shavings, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and meticulously line a 15 x 10 inch (38 x 25 centimeters) jelly roll pan with parchment paper, ensuring complete coverage.
- Vigorously whisk egg yolks with sugar until the mixture transforms into a pale, thick, and creamy consistency. Gently sift and fold in all-purpose flour and unsweetened cocoa powder, maintaining a delicate texture.
- In a separate pristine mixing bowl, whip egg whites with a tiny pinch of salt until soft, billowy peaks emerge. Gradually incorporate the remaining sugar, continuing to beat until stiff, glossy peaks form.
- Delicately fold the whipped egg whites into the yolk mixture, using a spatula with gentle, sweeping motions to preserve the airy texture. Evenly spread the batter across the prepared pan, smoothing the surface with careful, precise strokes.
- Bake in the preheated oven for 12-15 minutes until the cake springs back when lightly touched. Meanwhile, dust a clean kitchen towel generously with cocoa powder.
- Immediately after removing from the oven, invert the warm cake onto the prepared towel. Carefully peel away the parchment paper and gently roll the cake with the towel, allowing it to cool completely at room temperature.
- Once cooled, carefully unroll the cake. Whip heavy cream to soft, billowy peaks and gently fold in semi-sweet chocolate chips. Spread the chocolate cream mixture evenly across the cake’s surface.
- Roll the cake back up without the towel, creating a smooth, elegant roulade. Transfer to a serving platter.
- Drizzle melted dark chocolate over the top and generously garnish with delicate chocolate shavings. Refrigerate for 30 minutes to set.
- Slice into elegant portions using a sharp, clean knife and serve chilled.
Notes
- Gentle folding technique is crucial to maintain the airiness of the egg whites, ensuring a light and delicate chocolate sponge texture.
- Cocoa powder dusting on the towel prevents sticking and adds an extra layer of chocolate flavor when rolling the cake.
- Cool the cake completely before unrolling to prevent cracking and ensure smooth filling application.
- Use room temperature ingredients for better incorporation and a more consistent cake batter.
- This make-ahead dessert can be prepared a day in advance, making it perfect for stress-free entertaining.
- Storing in the refrigerator will help the cream filling set and enhance the cake’s overall flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 287 kcal
- Sugar: 22 g
- Sodium: 73 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 132 mg