Nigella’s Chocolate Roulade is made with chocolate, caster sugar, eggs, double cream, icing sugar, and brandy resulting in a sweet, creamy treat that’s ready in 55 minutes!
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🤎 Why You’ll Love This Chocolate Roulade Recipe:
- Decadent Flavor: It offers a rich chocolate taste paired perfectly with airy cream, satisfying even the most discerning sweet tooth.
- Simple Preparation: Despite its impressive appearance, the recipe is straightforward to follow, making it accessible for both novice and experienced bakers alike.
- Impressive Presentation: It’s a visually stunning dessert, sure to impress guests at any gathering or elevate your own dining experience.
- Customizable: With the optional addition of brandy to the cream filling, you can tailor the recipe to your taste preferences, adding an extra layer of indulgence.
❓ What Is Nigella’s Chocolate Roulade Recipe?
Nigella’s Chocolate Roulade is a chocolate sponge combining chocolate, sugar, and eggs rolled with whipped cream, creating a delightful contrast of textures and flavors.
🍫 Nigella Chocolate Roulade Ingredients
For The Roulade:
- 225 grams of plain chocolate (broken into pieces)
- 225 grams caster sugar
- 8 eggs (separated)
For The Filling:
- 300 millilitres double cream
- icing sugar
- 2 teaspoons brandy (optional)
🍩 How To Make Nigella Chocolate Roulade
- Set up the oven to a temperature of 180°C.
- Line and grease a 33×23 cm Swiss roll tin with greased nonstick baking paper.
- Slowly melt the chocolate in a bowl over a large pan of simmering water, then allow it to cool slightly.
- Lightly whip the egg yolks and sugar in a bowl using an electric whisk set to high speed until creamy and airy.
- Incorporate the cooled chocolate and mix thoroughly. Cream the egg whites in another bowl until they are stiff but not completely dry. Mix in the chocolate mixture gently.
- Place in the prepared tin and carefully smooth out the top. Put it in the preheated oven and bake for around 25 minutes, or until it feels firm.
- Take the cake out of the oven, leave it in the tin, and set a cooling rack on top.
- Place a damp tea towel on top of the rack; then put the whole lot in a plastic bag and set aside in a cool place for several hours or overnight.
- Whip the cream until it barely retains its form, and sprinkle icing sugar over a large piece of greaseproof paper.
- Transfer the roulade to the sugared paper and remove the baking paper.
- Apply a layer of whipped cream and roll up like a Swiss roll, beginning with the longest edge, and use the parchment paper for support as you roll firmly but carefully.
- Sprinkle with additional icing sugar. Add 2 tablespoons of brandy to the whipped cream for a more luscious filling.
đź’ Recipe Tips
- Chocolate Melting: Take care to melt the chocolate slowly and allow it to cool slightly before mixing with the egg yolks. This prevents the chocolate from seizing or the eggs from scrambling.
- Egg Whites: Whip the egg whites until stiff peaks form, ensuring a light and airy texture for the roulade. Be careful not to overwhip, as this can lead to a dry and dense sponge.
- Gentle Folding: When combining the whipped egg whites with the chocolate mixture, use a gentle folding motion to maintain the volume and airiness of the batter. This results in a lighter texture for the roulade.
- Rolling Technique: Roll the roulade while it’s still warm to prevent cracking. Use the parchment paper for support and roll firmly but carefully to create a neat and uniform roll.
🍨 What To Serve With Chocolate Roulade?
Serve Chocolate Roulade with fresh berries, a dusting of cocoa powder, a drizzle of chocolate sauce, or a scoop of vanilla chocolate ice cream.
🎚 How To Store Leftovers Chocolate Roulade?
- In The Fridge: Keep leftover chocolate roulade wrapped in plastic wrap or an airtight container for up to 2 days.
- In The Freezer: Freeze leftover chocolate roulade wrapped in plastic wrap and placed in a freezer bag for up to 1 month.
🥵 How To Reheat Leftovers Chocolate Roulade?
- In The Oven: Assemble leftover chocolate roulade slices on a baking sheet and reheat in a preheated oven at 180°C for 5 to 7 minutes.
- In The Microwave: Heat leftover chocolate roulade slices on a microwave-safe plate on medium-high in 1-minute intervals or until warmed through.
FAQs
Why is my chocolate roulade sticky?
Your chocolate roulade may be sticky if underbaked, resulting in a moist, tacky texture due to insufficient cooking time.
Which way do you roll a chocolate roulade?
Roll up a chocolate roulade very tightly, similar to rolling a Swiss roll, to ensure a compact and neat spiral.
Should you roll a chocolate roulade before filling?
You should roll the chocolate roulade after baking, allowing it to cool slightly before filling and re-rolling to maintain shape.
Why is my chocolate roulade dry?
Your chocolate roulade might turn dry due to overcooking, especially if exposed to excessive heat, causing it to crack.
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Nigella Chocolate Roulade Nutrition Facts
Amount Per Serving
- Calories 315
- Total Fat 19g
- Saturated Fat 11g
- Sodium 68mg
- Total Carbs 31g
- Net Carbs 31g
- Total Sugars 31g
- Protein 5g
Nigella Chocolate Roulade
Description
Nigella’s Chocolate Roulade is made with chocolate, caster sugar, eggs, double cream, icing sugar, and brandy resulting in a sweet, creamy treat that’s ready in 55 minutes!
Ingredients
For The Roulade:
For The Filling:
Instructions
- Set up the oven to a temperature of 180°C.
- Line and grease a 33×23 cm Swiss roll tin with greased nonstick baking paper.
- Slowly melt the chocolate in a bowl over a large pan of simmering water, then allow it to cool slightly.
- Lightly whip the egg yolks and sugar in a bowl using an electric whisk set to high speed until creamy and airy.
- Incorporate the cooled chocolate and mix thoroughly. Cream the egg whites in another bowl until they are stiff but not completely dry. Mix in the chocolate mixture gently.
- Place in the prepared tin and carefully smooth out the top. Put it in the preheated oven and bake for around 25 minutes, or until it feels firm.
- Take the cake out of the oven, leave it in the tin, and set a cooling rack on top.
- Place a damp tea towel on top of the rack; then put the whole lot in a plastic bag and set aside in a cool place for several hours or overnight.
- Whip the cream until it barely retains its form, and sprinkle icing sugar over a large piece of greaseproof paper.
- Transfer the roulade to the sugared paper and remove the baking paper.
- Apply a layer of whipped cream and roll up like a Swiss roll, beginning with the longest edge, and use the parchment paper for support as you roll firmly but carefully.
- Sprinkle with additional icing sugar. Add 2 tablespoons of brandy to the whipped cream for a more luscious filling.
Notes
- Chocolate Melting: Take care to melt the chocolate slowly and allow it to cool slightly before mixing with the egg yolks. This prevents the chocolate from seizing or the eggs from scrambling.
Egg Whites: Whip the egg whites until stiff peaks form, ensuring a light and airy texture for the roulade. Be careful not to overwhip, as this can lead to a dry and dense sponge.
Gentle Folding: When combining the whipped egg whites with the chocolate mixture, use a gentle folding motion to maintain the volume and airiness of the batter. This results in a lighter texture for the roulade.
Rolling Technique: Roll the roulade while it’s still warm to prevent cracking. Use the parchment paper for support and roll firmly but carefully to create a neat and uniform roll.
Nigella Chocolate Roulade