Chocolate roulade is a dessert made of a thin sponge cake filled with whipped icing, ganache, or other fillings, and rolled into a cylindrical shape. The classic recipe uses only eggs and sugar, and the filling can be anything from whipped cream to chocolate mousse. The cake is baked, cooled, and then rolled with the filling inside. It can be served with powdered sugar, icing, or whipped cream, and can be decorated with chocolate chips, fresh fruit, or more ganache.
Chocolate roulade is a type of dessert that consists of a thin sponge cake covered with a whipped icing, ganache, or other filling and then rolled tightly into a cylindrical shape so that the coating becomes a spiral filling inside the cake . There are many recipes for the cake, but the classic chocolate roll recipe does not call for flour, instead using only eggs and sugar for the cake. The filling can be pretty much anything from basic whipped cream to chocolate mousse or fruit and jams. Variations of the chocolate roll exist in several areas, including Germany, Central Europe and Hong Kong.
Flourless chocolate roll batter begins by whipping the egg whites and yolks separately. The sugar for the cake is whipped into the yolks along with other flavourings, such as vanilla. Once the whites have been whipped into stiff peaks, they are folded into the yolks. The cocoa powder is then folded in to complete the batter. Some recipes call for the use of dark or dark chocolate in place of, or in addition to, the cocoa powder.
The batter is poured into a pan that has been lined with buttered or greased parchment paper and then baked in the oven until it rises. After the cake has completed baking, it is allowed to cool completely, sometimes overnight. While the cake is cooling, the sugar and water are heated to form a simple syrup. The syrup is usually flavored with a liqueur, rum or other type of alcohol that has a certain flavor. The completed syrup is poured over the fresh cake to make it moist and easier to roll.
The filling for the chocolate wrap can be just about anything, but whipped cream and chocolate ganache are two traditional types of filling. A simple whipped cream with sugar and a little vanilla can help the chocolate flavor of the cake. A chocolate ganache, which is chocolate that has been melted in a double boiler and then mixed with cream, can intensify the roulade’s sweet chocolate flavor.
The final steps in creating a chocolate wrap begin with spreading the filling in an even coat over the flat cake. The pie is then rolled tightly end to end with the filling inside. The syrup should help the pliability of the cake, but it’s not uncommon for the roll to crack at certain points in the process. The rolled cake is transferred to the final serving dish and then refrigerated until set.
Chocolate wraps can be served dusted with powdered sugar or covered with icing or whipped cream. The chocolate chips can be applied to the outside to give the look of tree bark, as is traditional when making a Christmas log for Christmas. Fresh fruit, melted chocolate, or more ganache can also be poured over the cake for a more dramatic presentation.
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