Description
A light, flourless chocolate sponge rolled around a silky chocolate cream filling. This naturally gluten-free roulade looks elegant yet feels surprisingly effortless, with an airy texture and deep chocolate flavor.
Ingredients
- For the sponge:
- 150g dark chocolate, in pieces
- 5 eggs, separated
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder
- 1 teaspoon icing sugar (for dusting)
- For the chocolate cream:
- 60g dark chocolate, in pieces
- 240ml cream
- To serve:
- Icing sugar
Instructions
- Preheat the oven to 180°C (fan bake). Line a 33×24 cm tin with baking paper.
- Melt the chocolate for the sponge in 30-second microwave bursts until nearly melted; stir smooth and let cool slightly.
- In a large bowl, whip the egg whites until stiff and frothy.
- In another bowl, beat the egg yolks with the sugar and vanilla until pale and silky.
- Fold the melted chocolate into the yolk mixture.
- Add one third of the whipped egg whites and fold gently; fold in the remaining whites carefully to keep the batter airy.
- Sift in the cocoa powder and fold to combine.
- Spread the batter evenly into the prepared tin and bake for 20 minutes, until risen and set.
- Cool for 5 minutes. Dust the warm sponge with icing sugar, cover with cling film, place a board on top, flip, peel off the baking paper, and roll the sponge (using the cling film) while still warm. Let cool completely.
- Make the chocolate cream: Melt the chocolate in 30-second bursts and stir smooth.
- Whip the cream until it begins to thicken but is not fully firm.
- Stir a tablespoon of whipped cream into the melted chocolate, repeating until the chocolate mixture thickens.
- Fold the chocolate mixture into the remaining whipped cream to form a thick chocolate cream.
- Assemble: Gently unroll the cooled sponge and spread the chocolate cream over it, leaving a small border.
- Roll the sponge back up using the cling film. Wrap tightly and chill for 1 hour.
- Dust with icing sugar, slice with a serrated knife, and serve.
Notes
- Fill with plain whipped cream for a lighter contrast.
- Add orange zest to the sponge or filling for a citrus twist.
- Fold raspberries or cherries into the cream for fruity brightness.
- Roll the sponge while warm to prevent cracking.
- Serve soon after filling for best texture.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked / Rolled
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
