Chocolate Roulade Cake Recipe

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A piece of chocolate roulade cake

Ingredients

Sponge

  • 150 g/ 5½ oz of dark chocolate
  • 6 eggs
  • 175 g/ 6 oz/ ¾ cup of caster (superfine) sugar
  • 25 g/ 1 oz/ ¼ cup of plain (all-purpose) flour
  • 1 tbsp of cocoa powder
  • 2 tbsp of water

    • FILLING

  • 300 ml/ ½ pint/ 1¼ cups of double (heavy) cream
  • 75 g/ 2¾ oz of sliced strawberries

    • TO DECORATE

  • icing (confectioners') sugar chocolate leaves

    • Preparation

    1. Line a 37.5 x 25 cm/15 x 10 inch Swiss roll tin (pan).
    2. Melt the chocolate in the water, stirring.
    3. Leave to cool slightly.
    4. Place the eggs and sugar in a bowl and whisk for 10 minutes, or until the mixture is pale and foamy and the whisk leaves a trail when lifted.
    5. Whisk in the chocolate in a thin stream.
    6. Sieve (strain) the flour and cocoa together and fold into the mixture.
    7. Pour into the tin; level the top.
    8. Bake in a preheated oven, 200°C/ 400°F/ Gas Mark 6, for 12 minutes.
    9. Dust a sheet of baking parchment with a little icing (confectioners') sugar.
    10. Turn out the roulade and remove the lining paper.
    11. Roll up the roulade with the fresh parchment inside.
    12. Place on a wire rack, cover with a damp tea towel and leave to cool.
    13. Whisk the cream until just holding its shape.
    14. Unroll the roulade and scatter over the fruit.
    15. Spread three-quarters of the cream over the roulade and re-roll.
    16. Dust with icing (confectioners') sugar.
    17. Place the roulade on a plate. Pipe the rest of the cream down the centre and decorate with chocolate leaves.
    18. To make chocolate leaves, wash some rose or holly leaves and pat dry.
    19. Melt some chocolate and brush over the leaves.
    20. Set aside to harden.
    21. Repeat with 2-3 layers of chocolate.
    22. Carefully peel the leaves away from the chocolate.

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