Dark Chocolate Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour a 20x20cm baking dish.

   Tip: Use a parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, whisk together butter, eggs, and espresso powder until well combined.

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Avoid overmixing the batter.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure the chocolate is smooth and glossy.

6. 6

   Pour the melted chocolate into the prepared baking dish.

   Tip: Smooth the top with a spatula.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes before removing it.

8. 8

   Let the cake cool completely on a wire rack.

   Tip: This will help the cake retain its shape.

9. 9

   To assemble, spread a layer of whipped cream on top of the cake, followed by a layer of dark chocolate glaze.

   Tip: You can use store-bought whipped cream or make your own.

10. 10

    Roll the cake tightly and slice into 6 equal pieces.

    Tip: Serve immediately and enjoy!