Chocolate roulade

Recipes

Chocolate roulade

By Kirsten Tibballs

1 hour 30 minutes Preparation time

8 minutes Cooking time

Serves 8 Serves

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Ingredients

Chocolate sponge

Vegetable oil spray, for greasing

180 g whole eggs, room temperature

90 g caster sugar

30 g Dutch processed cocoa powder

55 g plain flour

Caster sugar, for sprinkling

Vanilla Chantilly cream

3g gold gelatine sheets, or 1 ½ individual gelatine sheets

175 g fresh cream 35% fat (A)

35 g caster sugar

2 tsp vanilla bean paste

235 g fresh cream 35% fat (B)

Assembly

1 punnet seasonal berries

Method

Chocolate sponge

  1. Preheat the oven on Fan Plus at 190°C. 
  2. Lightly grease a baking tray, 35 cm x 25 cm in size, then line with baking paper and set aside until required. 
  3. In the bowl of a freestanding mixer fitted with a whisk attachment, whisk the room temperature eggs and sugar on high speed until light and fluffy, approximately 5 minutes. 
  4. Meanwhile, sieve the cocoa powder and flour. 
  5. Once the egg mixture is pale and aerated, add the sieved ingredients and gently fold through by hand, maintaining as much air as possible. 
  6. Transfer the sponge batter into the prepared baking tray and gently spread it into an even layer. 
  7. Bake in the preheated oven for 7-8 minutes, until the sponge bounces back when gently pressed in the centre.
  8. Lay a clean tea towel flat onto your workbench. Place a sheet of baking paper, slightly larger than the sponge, on top of the tea towel and sprinkle it with sugar. 
  9. While the sponge is still hot, carefully flip it out onto the sugar-coated baking paper and gently remove the baking paper. 
  10. Sprinkle additional sugar over the surface of the sponge, then place a sheet of baking paper on top. 
  11. Place the sponge between two trays and flip it over so the tea towel is on top. 
  12. Roll the sponge, with the tea towel inside, into a tight log. 
  13. Wrap the log in cling wrap to help it hold its shape, ensuring the ends remain open and exposed. 
  14. Allow to cool completely at room temperature.

Vanilla Chantilly cream

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required. 
  2. Place the cream (A), sugar, and vanilla in a saucepan over medium heat, induction setting 5, and bring to a boil. 
  3. Remove from the heat, allow the bubbles to dissipate, then add the pre-soaked gelatine and mix until dissolved. 
  4. Transfer the vanilla cream mixture into a bowl, add the cream (B) and stir to combine. 
  5. Cover the surface with cling wrap and chill in the fridge for a minimum of 4 hours.

Assembly

  1. Transfer the chilled vanilla Chantilly cream into the bowl of a freestanding mixer fitted with a whisk attachment and whip to a medium-firm peak. 
  2. Carefully unroll the cooled chocolate sponge, leaving the sheet of baking paper on the bottom. 
  3. Spread approximately three quarters of the whipped cream into an even layer over the surface. Reserve the remaining whipped Chantilly in the fridge to use for garnishing the roulade. 
  4. Use the baking paper to lift the sponge as you roll it as tight as possible.
  5. Place a ruler where the two ends of the baking paper meet, angle it toward the bottom of the cake, and push it inwards while pulling the bottom edge of the baking paper to tighten the roll.
  6. Ensuring the seam of the sponge is on the base, wrap the roulade in cling wrap and place into the fridge to chill for 2 hours. 
  7. Remove from the fridge and use a serrated edged knife to trim off the ends of the roulade.
  8. Transfer the remaining Chantilly cream into a piping bag fitted with your choice of piping tip, then pipe to decorate the top of the roulade.
  9. Lastly, garnish with fresh berries.

Hints and tips:

  • The vanilla Chantilly Cream can be made up to 48 hours in advance and stored in the fridge.
  • Store in chocolate roulade in the fridge for up to 3 days.

Applicance Functions

  • Fan Plus
  • Induction Cooktop
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Kirsten Tibballs

Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.