Name: Chocolate roulade that the whole family will love – a fluffy cocoa sheet and a delicate chocolate cream
Prep time: 100 min
Cook time: 100 min
Total time: 100 min
Yield: 12
Ingredients: 65 g plain flour; 30 g cocoa; 4 g baking powder; 2 g salt; 4 eggs; 135 g granulated sugar; 1 g instant coffee (optional); 30 g oil; 150 g dark chocolate (50 %); 120 g whipping cream (to melt the chocolate); 240 g well chilled whipping cream; cocoa for dusting; 30 g dark chocolate (50 %); 30 g whipping cream

Preparation procedure

Preheating and baking sheet Preheat the oven to 180 °C. Line a 30×40 cm baking sheet with parchment paper (lightly butter the edges so the paper sticks better).
Dry ingredients In a bowl, mix the flour, cocoa, baking powder and salt.
Egg foam Beat the eggs with the sugar until a light, fluffy foam. Beat in the oil and, if using, the instant coffee. Gently fold in the dry mixture in several batches with a spatula.
Baking the sheet Spread the batter on the sheet and bake for 12 minutes. A skewer will come out dry when removed.
Rolling while warm Spread a clean sheet of parchment on the table and dust it with cocoa. Turn the hot sheet onto it, remove the bottom paper and loosely roll the still-warm sheet up with the help of the paper. Let it cool – this prevents cracking.
Chocolate cream Melt the chocolate with 120 g of cream in a bain-marie and let cool to lukewarm. Whip 240 g of cream to stiff peaks and gently fold in the melted chocolate.
Filling and chilling Unroll the cooled sheet, spread the cream evenly, roll it up again into a roll, wrap in parchment/foil and refrigerate for at least 1 hour to set.
Finishing Dust the roll with cocoa. Make a quick glaze from 30 g chocolate and 30 g cream (in a bain-marie), pour over or decorate with strips.

Tip: Instant coffee in the batter enhances the cocoa flavor but won’t be noticeable in the slice.

Total preparation time

Preparation and baking: 30–35 min
Chilling: min. 60 min
Total: approx. 1 h 40–1 h 45 min

Number of servings

12 slices

Conclusion

The chocolate roulade is a quick but impressive dessert that scores at family celebrations and with Sunday coffee. Thanks to proper rolling it keeps a beautiful slice, the cream is light and chocolatey. You can make it a day ahead – it tastes even better after resting.

Chocolate roulade that the whole family will love – a fluffy cocoa sheet and a delicate chocolate cream recept

For 12 portions

Ingredients

Batter:

Cream:

To finish:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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