Chocolate Roulade.

"Perfect for any occasion. This soft and creamy roulade is sure to WOW. I served it with some strawberries but I am sure it would be great with raspberries too."
-- @cake_house
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  • Recipe Card
Prep time 45mins
Cook time 7mins
Serves or Makes: 1

Recipe Card


  • 144 grams eggs
  • 52 grams yolks
  • 130 grams sugar (90% of the sugar)
  • 89 grams egg whites
  • 14 grams caster sugar (10% of the sugar)
  • 58 grams cake flour
  • 12 grams Valrhona cocoa powder
  • 1 1/2 cup heavy cream
  • 114 grams Callebaut milk chocolate


  • Step 1

    Preheat the oven to 190o C. Line the baking tray with parchment paper.

  • Step 2

    Sieve the cake flour with cocoa powder and set aside. Incase you don’t have cake flour you can substitute about 1 tbsp of plain flour with 1 tbsp cornflour.

  • Step 3

    In a large metal heatproof bowl, use a hand held whisk to combine 90% of the sugar, whole eggs and yolks. Set bowl over a pan of barely simmering water. Heat mixture, whisking occasionally, until lukewarm to touch for about 1 min. (When you rub the mixture between your fingers you should not be able to feel the sugar anymore.) Make sure to keep whisking the mixture continuously to keep the eggs from starting to scramble.

  • Step 4

    In a separate bowl, attached to a stand mixer, whisk the egg whites and the 10% of the sugar to make a French meringue.

  • Step 5

    Fold in the meringue and egg mixture together.

  • Step 6

    Sieve the flour and cocoa powder, and fold in gently, without knocking the air out of the product. It should be very light in texture.

  • Step 7

    Spread the mixture on a non-stick baking tray. I have linked the pan I used for exact measurement.

  • Step 8

    Bake for 7-8 mins and take it out of the oven. Then let it cool for about 10 mins. You have to turn this cake out on a parchment paper. Take a piece of parchment paper and sprinkle the entire surface liberally with icing sugar or cocoa (that will keep it from sticking). It’s a lil scary but you can do it. So once you have turned it out you have to gently peel the bottom piece of the parchment paper off the cake and roll up the sponge while its still warm. Do it by gently rolling it using the parchment paper underneath as a guide into your roulade. Roll it pretty tightly and let it cool to room temperature while you make ganache filling.

  • Step 9

    Heat the cream in a heavy-bottomed large saucepan over medium-high heat until it comes to a boil. Pour the hot cream over the chocolate, let it set for a minute, and then stir to melt the chocolate. The mixture should be perfectly smooth and all the chocolate particles melted.

  • Step 10

    Cover the bowl and refrigerate the ganache until cold, atleast 3-4 hours before using. Ganache can be prepared and refrigerated unto 4 days ahead. Whip the ganache when you’re ready to fill the sponge.

  • Step 11

    Unroll the roulade and spread a thin layer of ganache filling. Roll the sponge again and refrigerate for an hour before serving. Sprinkle with icing sugar and serve with strawberries. Happy eating!

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