Milk Chocolate Roulade
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Making this milk chocolate roulade is one of my favorite weekend projects because it looks fancy but honestly comes together so quickly. With just 55 minutes from start to finish, you'll have an impressive dessert that feels way more complicated than it actually is. The eggs in this recipe are packed with choline, which is great for brain health, and the whole thing requires pretty basic ingredients you probably already have at home. There's something magical about rolling that soft chocolate cake with its silky cream filling, and I promise your family will think you've spent hours in the kitchen when really you've just enjoyed a relaxing afternoon of baking.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter
- 200 ggranulated sugar
- 2large eggs
- 1 tspvanilla extract
- 250 gmilk chocolate(broken into pieces)
- 150 mlheavy cream(chilled)
- 25 gcocoa powder
- 50 gconfectioners' sugar
- 100 mlmilk
- 20 gcocoa nibs
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking tray and line it with parchment paper.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and confectioners' sugar.
- 3
In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- 4
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
- 5
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to overheat the chocolate.
- 6
Pour the melted chocolate into the cake batter and fold until well combined.
- 7
Pour the batter into the prepared baking tray and smooth the top.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool completely in the tray.
- 10
To assemble, roll the cake into a log and spread the whipped cream in the center. Roll again and slice into 4 equal pieces.
- 11
Melt the unsalted butter and cocoa nibs in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to overheat the chocolate.
- 12
Dip each slice into the melted chocolate and decorate with cocoa nibs.
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