Decadent Choc Roulade Recipe: A Step-by-Step Guide to Making the Perfect Chocolate Swiss Roll

If you're a fan of rich, indulgent desserts, then this choc roulade recipe is a must-try. A chocolate roulade, also known as a chocolate Swiss roll, is a cl……

If you're a fan of rich, indulgent desserts, then this choc roulade recipe is a must-try. A chocolate roulade, also known as a chocolate Swiss roll, is a classic dessert that combines a light, airy sponge cake with a luscious chocolate filling, all rolled up into a beautiful log shape. This guide will walk you through each step to ensure your choc roulade recipe turns out perfectly every time.

### Ingredients

To start, gather the following ingredients:

- 6 large eggs, separated

- 150g caster sugar

- 50g cocoa powder, sifted

- 1 tsp vanilla extract

- 300ml double cream

- 100g dark chocolate, melted

- Icing sugar for dusting

### Step-by-Step Instructions

#### Step 1: Preheat and Prepare

Begin by preheating your oven to 180°C (350°F). Line a 33x23cm Swiss roll tin with baking parchment, ensuring the paper comes up the sides of the tin for easy removal later.

#### Step 2: Whisk the Egg Yolks

In a large mixing bowl, whisk the egg yolks with 100g of the caster sugar until the mixture is pale and thick. This will take about 3-4 minutes of vigorous whisking. Once done, gently fold in the sifted cocoa powder and vanilla extract until well combined.

#### Step 3: Beat the Egg Whites

In a separate, clean bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining 50g of caster sugar and continue whisking until the mixture is glossy and forms stiff peaks.

#### Step 4: Combine the Mixtures

Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated, taking care not to knock out too much air.

#### Step 5: Bake the Sponge

Pour the mixture into the prepared tin, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the sponge is just set and springs back when lightly touched.

#### Step 6: Prepare for Rolling

While the sponge is baking, lay a clean tea towel on your work surface and dust it generously with icing sugar. Once the sponge is baked, turn it out onto the sugared tea towel. Carefully peel off the baking parchment.

#### Step 7: Roll the Sponge

While the sponge is still warm, roll it up from one of the short ends, using the tea towel to help you. This initial roll helps to prevent cracking later. Leave the sponge rolled up in the tea towel to cool completely.

#### Step 8: Make the Filling

While the sponge cools, prepare the filling. Whip the double cream until it forms soft peaks. Gently fold in the melted dark chocolate until fully combined.

#### Step 9: Fill and Roll

Once the sponge is completely cool, unroll it gently. Spread the chocolate cream filling evenly over the sponge, leaving a small border around the edges. Carefully re-roll the sponge, this time without the tea towel, to form a tight log.

#### Step 10: Finishing Touches

Place the roulade on a serving platter, seam side down. Dust the top with icing sugar and, if desired, decorate with chocolate shavings or a drizzle of melted chocolate.

### Tips for Success

- **Room Temperature Eggs:** Ensure your eggs are at room temperature before starting. This helps achieve maximum volume when whisking.

- **Gentle Folding:** Be gentle when folding the egg whites into the chocolate mixture to maintain the airy texture of the sponge.

- **Rolling Technique:** Rolling the sponge while it's warm helps prevent cracks. If cracks do appear, they can often be disguised with icing sugar or additional decorations.

This choc roulade recipe is sure to impress your family and friends with its beautiful presentation and decadent flavor. Whether for a special occasion or a weekend treat, this chocolate roulade will become a favorite in your dessert repertoire. Enjoy!