Chilli Chocolate Roulade
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Let me share one of my favorite desserts that always impresses guests without requiring fancy techniques. This chilli chocolate roulade combines rich dark chocolate with a surprising kick of ancho and cayenne pepper that keeps people guessing what makes it so addictive. The best part? You can have it ready in under an hour, making it perfect for weeknight entertaining. Dark chocolate is packed with antioxidants, so you can feel good about indulging. The whole recipe comes together simply with basic pantry staples, no temperamental techniques required.
Ella x
Ingredients
- 300 gdark chocolate
- 50 gcocoa powder
- 250 ggranulated sugar
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 20 gancho chilli powder
- 5 gcayenne pepper
- 100 mlvegetable oil
- 2 eggeggs
- 120 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle to ensure even baking.
- 2
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
Tip: Make sure to sift the dry ingredients to remove any lumps.
- 3
In a large bowl, whisk together the sugar, oil, and eggs until light and fluffy.
Tip: Use an electric mixer to beat the mixture until it's smooth and creamy.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until well combined.
Tip: Make sure to scrape down the sides of the bowl to avoid lumps.
- 5
Add the Ancho Chilli Powder and Cayenne Pepper, whisking until well combined.
Tip: Adjust the heat level to your liking by adding more or less chilli powder.
- 6
Pour in the milk and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl to avoid lumps.
- 7
Pour half of the batter into a greased 20x20cm baking dish.
Tip: Smooth the top of the batter to ensure even baking.
- 8
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the chocolate until smooth and glossy.
- 9
Spread the melted chocolate over the batter, making sure to cover the entire surface.
Tip: Use a spatula to create a smooth surface.
- 10
Pour the remaining batter over the chocolate, spreading evenly.
Tip: Use a spatula to create a smooth surface and ensure the batter is evenly coated with chocolate.
- 11
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Make sure to rotate the dish halfway through baking to ensure even cooking.
- 12
Remove from the oven and let cool completely in the dish.
Tip: Use a wire rack to cool the roulade, ensuring it doesn't stick to the dish.
- 13
Once cooled, slice the roulade into 6 equal pieces and serve.
Tip: Serve immediately, dusting with powdered sugar if desired.
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