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Chocolate Roulade

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A Chocolate Roulade is a light and airy flourless chocolate sponge cake rolled with a creamy filling like whipped cream or ganache. It’s rich, elegant, naturally gluten-free, and perfect for holidays or special occasions.

Ingredients

  • 4 eggs, separated
  • 1/2 cup granulated sugar (divided)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting and serving)
  • 1 to 1 1/2 cups whipped cream or filling of choice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
  3. In a separate bowl, beat egg yolks with remaining 1/4 cup sugar until pale and thick. Stir in vanilla extract.
  4. Sift in cocoa powder and gently fold to combine.
  5. Fold egg whites into yolk mixture in three additions, being careful not to deflate the batter.
  6. Spread batter evenly into prepared pan and bake for 12–15 minutes, until cake springs back when touched.
  7. While cake bakes, lay a clean towel on a surface and dust with powdered sugar.
  8. Immediately invert hot cake onto towel, peel off parchment, and roll up cake in the towel. Let cool completely.
  9. Unroll cooled cake, spread with whipped cream or filling, and gently roll it back up (without towel).
  10. Dust with powdered sugar before serving. Slice and enjoy.

Notes

  • Roll the cake while warm to avoid cracking.
  • Use any filling: whipped cream, ganache, mascarpone, or fruit preserves.
  • Dust generously with powdered sugar on the towel to prevent sticking.
  • Cool the cake completely before adding filling to avoid melting.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-roulade/