One hour is all that stands between you and this gorgeously light, chocolate swirl of fudgy deliciousness. It’s crowd pleasing, easy on the eye and an all round favourite in the flavour department. I’ve topped the roulade with cherries but you can use any fruit that tickles your tastebuds.
I had some last minute guests due for a visit and decided on this as a quick, yet impressive dessert. Plus a roulade was way overdue- I had only made a roulade once before (it was a Christmas Yule Log), and despite it being the middle of summer I realised - a roulade isn’t just for Christmas, it’s for life.
On that note, let’s bake.
Prep Time: 20 minutes
Total time: 1 hour
For the Sponge:
7 large eggs, separated
175g golden caster sugar
60g cocoa powder, sifted
For the Filling:
300ml whipping/double cream (reserve 100 ml for decorating)
40g icing sugar, sifted
3 tbsp chopped nuts
For the Chocolate Fudge Sauce:
397g can sweetened condensed milk
180g baking chocolate
1 tsp vanilla extract
Cherries or other fruit of choice
Preheat the oven to 180°C/ 160°C fan, spray an 11 x 14inch swiss roll baking tin with oil or butter and line the base and sides with parchment leaving a slight overhang.
Whisk the egg yolks and sugar using an electric whisk until thick, pale and reaches ribbon stage (the mixture will leave a trail that holds for a few seconds when it drips back down into the mixture). Add in the cocoa powder and gently fold in till well incorporated.
In another bowl or in the bowl of a stand mixer fitted with a whisk attachment, whip up the egg whites to soft peak stage. Gently fold the whites into the yolk and cocoa mixture with a metal spoon, begin with a couple of tablespoons to loosen up the mixture before folding in the rest in thirds. Take care not to knock out the air!
Pour the mixture into the tin and bake for 15-20 minutes until springy to the touch. Allow to cool for 5 minutes before turning out onto a pre-cut sheet of parchment paper that has been generously dusted with cocoa powder. Carefully peel off the parchment. Now roll up the warm sponge starting at one of the short ends, keeping the parchment paper on whilst rolling. Set the roll aside to cool down further.
Make the filling. Whip up the double cream and icing sugar to soft peaks. Set aside a third of the mixture for decorating the top later. Fold in chopped nuts into the two-thirds of the whipped double cream. Unroll the cooled sponge and spread over the whipped cream, leaving a 1cm border. Carefully and tightly roll up the sponge once more. Place in the fridge whilst you make the chocolate fudge sauce.
Combine the sweetened condensed milk and chocolate in a small pan and heat over a low-medium heat till melted and smooth. Take off the heat and stir in the vanilla extract. Allow to cool slightly before drizzling over the roulade. Place in the fridge to firm up for 20 minutes.
Fit a piping bag with a closed star tip and fill with the remaining third of the whipped cream. Pipe swirls down the middle of the roulade and top with cherries (or other fruit of choice). Finish off with a sprinkle of chopped nuts and chocolate shavings. Store the roulade in the fridge until ready to serve.
Slice and enjoy!