Festive Chocolate Roulade

Delights from the pastry kitchen and just in time for the holidays!

In the spirit of the season, we’re sharing the secret recipe for our favourite festive dessert – the Chocolate Roulade. This deliciously chocolatey moist sponge, with a rich, creamy filling, is guaranteed to motivate even the pickiest eater to eat their Brussel sprouts to get a slice!

Recipe | Makes 1 Roulade

Chocolate Sponge

• 80 g Egg yolks (roughly 8-9 eggs)
• 140 g Egg whites (roughly 7-8 eggs)
• 136 g White sugar
• 32 g Bread flour
• 27 g Pastry flour (all purpose flour or cake flour can be used as an alternative)
• 10 g Corn starch
• 25 g Cocoa powder
• 4.5 g Baking powder
• 2.5 g Salt
• 5 g Vanilla extract
• 70 g Melted butter

Chocolate Whipped Cream

• 175 g Cream
• 25 g White sugar
• 75 g Dark chocolate
• 150 g Sweet dark cherries

Method

Chocolate Sponge

1. Whip egg yolks and half the sugar to ribbons stage to form a thick, pale, foam-like batter.
2. Whip egg whites and rest of sugar to stiff peaks.
3. Combine the dry ingredients and mix well. Sieve them to prevent lumping.
4. Fold the combined dry ingredients into the egg yolk mixture.
5. Fold in the melted butter and vanilla into the batter.
6. Now fold in the egg white mixture.
7. Portion the mixture in to swiss roll tray.
8. Bake in the oven for 7 minutes at 400° Fahrenheit.
9. Allow sponge to cool.

Chocolate Whipped Cream

1. Bring the cream to boil with the sugar.
2. Pour this hot mixture over your chopped up dark chocolate and stir until melted.
3. Cool this mixture for 4 hours or overnight in the fridge.
4. Once cooled, whip the mixture to soft peaks.

Assemble

1. Spread the chocolate whipped cream over the sponge.
2. Sprinkle in the sweet dark cherries.
3. Roll the sponge to make the roulade.
4. Leave it in the fridge over night to keep the shape.

Chef Narendra’s top tip:
Add chocolate shavings and icing sugar as decoration and you can use this masterpiece as your Christmas table centerpiece!

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