Chocolate roulade is so moist and melts in mouth. It was so tough f or me to even serve then individually as they were so soft and moist. It easily glides into your tummy !!. It looks like an exotic dessert, but the making is simple. Roulade is primarily made with eggs with little or no flour. It is more soft than swiss roll since there are more eggs and little flour in it. The primary technique here is to seperate the egg whites and beat them as for meringue and fold in at last. The result is soft and airy chocolate base.
I love the addition of wine with chocolate. The taste was indeed much better the next day after overnight refrigeration. The wine glaze soaked the cake from out also mildly brushed with sweet wine on the inner. These makes the soft cake very moist, rich and appealing !. The bitterness of the chocolate roulade is well complemented by the sweetness in the wine. The roulade is not so sweet so as to go well with the taste of the wine. Do give it a try to win praises from your family !.
INGREDIENTS
nutritional information: makes about 10 servings
For chocolate roulade:
1/4 cup all purpose flour sifted
1.5 tbsp cocoa powder sifted
2 pinches salt
4 eggs seperated
1/2 cup minus 1 tbsp sugar powdered (for using in egg whites and cake)
1 tsp vanilla powder/extract
For brushing wine:
1.5 tbsp sugar
1.5 tbsp red wine
1 tbsp water
For wine glaze:
1.5 tbsp butter
3 tbsp dark chocolate
1.5 tbsp sugar
2 tbsp red wine
For whipping cream:
1/2 cup whipping cream (I used Amul whipping cream)
2 tbsp powdered sugar
Other ingredients:
Cocoa powder 1 tbsp + 1tbsp for dusting
butter for greasing
Method:
1. Preheat oven to 200 degrees. Line a baking pan, grease and dust with cocoa powder. Seperate egg white and yolk. Egg has to be at room temperature.
2. In a stand mixer or hand mixer, beat the egg whites until soft peaks adding about 2 tbsp of powdered sugar.
3. Beat egg yolks with rest of the powdered sugar until pale. Now add sifted vanilla powder/extract, salt, cocoa powder and maida gently.
4. Add half of the egg whites and mix gently without deflating. Add the rest of the egg whites and mix very gently. Little streaks of egg whites totally fine. Do not overmix.
5. Transfer the mixture to a square/rectangular baking pan and bake for 12-15 minutes at 200 degrees.
6. Spread a clean kitchen towel and dust it with cocoa powder. When baking is done, inver the pan over the towel and remove the pan off. Peel the butter paper carefully.
7. Roll the cake with the towel and leave it aside unti it cools down. This traps the moisture and prevents the cake from cracking when rolled later on. Meanwhile whip cream in a stand/hand mixer, when it about to form peaks add sugar and whip until peaks are formed.
8. Dissolve red wine, water and sugar. When the cake has cooled down, brush the cake with this wine mixture lightly. Do not oversoak just do it lightly.
9. Apply a generous layer of whipped cream and roll it (without towel) gently.
10. Melt butter and chocolate in a double boiler or microwave. Mix powdered sugar and scalded rum. Let this mixture cool down unti it turns slightly thick. Pour this over the roulade and allow it to set for 2 hours. Decorate with slivered almonds.
Refrigerate for 2 hours before slicing. Tastes best the following day.
Notes:
If not using wine, serve it simply as a chocolate roulade with whipped cream or make chocolate ganache.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
