Classic Chocolate and Coffee Roulade Recipe

Classic Chocolate and Coffee Roulade Recipe

This rich chocolate roll should be made at least 12 hours before serving, to allow it to soften. Expect the roulade to crack a little when you roll it up.

Ingredients : (Serves 8)

200 g/7 oz plain (semisweet) chocolate

200 g/7 oz/1 cup caster (superfine) sugar

7 eggs, separated

For the filling:

300 ml/½ pint/1¼ cups double (heavy) cream

30 ml/2 tablespoons cold strong brewed coffee

15 ml/1 tablespoon coffee liqueur

60 ml/4 tablespoons icing (confectioners') sugar, for dusting

Little grated chocolate, for sprinkling

Method :

Preheat the oven to 180C/350F/Gas 4. Grease and line a 33 X 23 cm/13 X 9 in Swiss roll tin (jelly roll pan) with baking parchment. Break the chocolate into squares and melt in a bowl over a pan of barely simmering water. Remove from the heat and leave to cool for 5 minutes. In a large bowl, whisk the sugar and egg yolks until light and fluffy. stir in the melted chocolate. Whisk the egg whites until stiff, but not dry, and then gently fold into the chocolate mixture.


Pour the chocolate mixture into the prepared tin, spreading it level with a spatula. Bake for about 25 minutes until firm. Leave the cake in the tin and cover with a cooling rack, making sure it doesn't touch the cake. Cover the rack with a damp dish towel, then wrap in clear film (plastic wrap). Leave in a cool place for at least 8 hours or overnight, if possible. Dust a large sheet of baking parchment with icing sugar and turn out the roulade onto it. Peel off the lining.


To make the filling, whip the double cream with the coffee and liqueur until soft peaks form. Spread the cream over the roulade. Starting from one of the short ends, carefully roll it up, using the paper to help. Place the roulade, seam-side down, on to a serving plate; dust generously with icing sugar and sprinkle with a little grated chocolate before serving.


Cook's Tips: Make the roulade at least 12 hours before serving, to allow it to soften. If liked, decorate the roulade with swirls of whipped cream and chocolate coffee beans, or with clusters of raspberries and mint leaves.

More Coffee Soufflés and Meringues Recipes