Dark Chocolate Roulade
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Recently I've been obsessed with making this dark chocolate roulade, and honestly, it's become my go to dessert for impressing people without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, which means you can have an elegant rolled cake on the table before dinner guests arrive. What I love most is that dark chocolate isn't just delicious, it's packed with antioxidants that make indulging feel a little bit better. The recipe uses simple pantry staples you probably already have, and the espresso powder adds this wonderful depth that makes the chocolate flavor absolutely sing. Trust me, once you make this, you'll be pulling it out for every special occasion.
Ella x
Ingredients
- 400dark chocolate
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 20 gespresso powder
- 10 gsalt
- 10 gbaking powder
- 200 mlheavy cream
- 200 gdark chocolate chips
- 50 gconfectioners' sugar
- 100 gfresh raspberries
Detail level
Instructions
- 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
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
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
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing the batter.
- 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
Pour the melted chocolate into the prepared baking dish.
Tip: Smooth the top with a spatula.
- 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
Let the cake cool completely on a wire rack.
Tip: This will help the cake retain its shape.
- 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
Roll the cake tightly and slice into 6 equal pieces.
Tip: Serve immediately and enjoy!
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