Chocolate cream roulade

2
1140
chocolate roulade with caramel cream

Serves 8


A homemade roulade of chocolate sponge filled with Avonmore Freshly Whipped Cream and dark chocolate shavings, dusted with icing sugar.


For the filling:
175g dark chocolate (around 56% cocoa solids), finely chopped
6 large eggs, at room temperature, separated
175g caster sugar
2 tbsp cocoa powder
Butter, for greasing


To fill and serve:
Icing sugar, for dusting
585ml Avonmore Freshly Whipped Cream
100g dark chocolate, grated


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Set aside and allow to cool to room temperature.
  3. Place the egg whites in one bowl. Place the yolks in another and add the sugar.
  4. Use an electric mixer to whisk the egg whites on high speed until they form stiff peaks.
  5. Use the same mixer to whisk the sugar together with the egg yolks for 2-3 minutes or until very thick and pale. The mixture should leave a ribbon-like trail when the whisk is lifted out.
  6. Fold the cooled chocolate into the egg yolks.
  7. One-third at a time, gently fold in the egg whites using a spatula, being careful not to knock out the air. Sift the cocoa powder over the mixture and gently fold in.
  8. Grease the base and sides of a 23 x 33cm non-stick Swiss roll tin with butter and line and line with non-stick parchment paper.
  9. Transfer the chocolate batter into the tin and tilt around until the mixture is level. Bake for 20-25 minutes or until risen, then remove from the oven and allow to cool in the tin.
  10. Lay a large piece of non-stick parchment paper out on your countertop and lightly dust with icing sugar. Carefully turn the sponge out onto the paper, then gently peel away the parchment paper.
  11. Spread 350ml of the Avonmore Freshly Whipped Cream over the sponge, leaving a border of about 2cm on all sides. Scatter over the grated dark chocolate.
  12. Turn the sponge so that one of the short sides faces you. Using a sharp knife, make a shallow cut along this short edge. Roll this cut edge over tightly to start, then continue rolling, using the sugar-dusted paper to help you roll.
  13. Use a large spatula to transfer the roulade to a serving plate, seam side down. Lightly dust with icing sugar before serving with the remaining whipped cream.

Per serving: 495kcals, 30.1g (18.4g saturated), 49.7g carbs (42g sugars), 9.6g protein, 1.6g fibre, 0.117g sodium


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