Double Chocolate Roulade

2 min read

A good old fashioned roulade is a show stopper. We’ve made this one in classic chocolate and white chocolate flavours knowing it will win even the most skeptical dessert person over! The moment where you first cut into a roulade for the first time should be saved for the dinner table...those swirls are perfection and your dedication to a Christmas pudding dessert alternative deserves to be admired!

Chocolate Sponge Ingredients

90g caster sugar
180g whole eggs, room temperature
55g plain flour
30g Dutch Process Cocoa Powder
Icing sugar for

Chocolate Sponge Method

Spray a lamington tray with cooking spray and line the base and sides with baking paper.
Preheat the oven to 190°C fan forced.
Whisk sugar and eggs for approximately 5 minutes, until light and fluffy and ribbon-like.
Sieve the flour and cocoa powder 3 times.
Once the egg mixture is ribbon-like gradually add the sieved ingredients, gently folding through after each addition. Pour the sponge batter into the prepared baking tray and using a palette knife, gently spread the mixture out evenly.
Bake in the preheated oven for 7-8 minutes, until the sponge bounces back when gently pressed. Slightly dampen a clean tea towel, lay it out flat onto your work bench and sprinkle it with icing sugar. While the sponge is still hot, flip it onto the sugar-coated tea towel. Gently remove the baking paper from the sponge. Fold the end of the tea towel over the sponge and roll into a tight roll.
Set aside to cool.

White Chocolate Cream Ingredients

200g white chocolate buttons
75g unsalted butter, soft but not oily
280g cream cheese
270ml double cream

White Chocolate Cream and Assembly Method

Make the chocolate cream while the cake is cooling.
Place the chocolate in a bowl set over a pan of simmering water, making sure the base of the bowl ias not touching the water. Stir from time to time until melted, then remove from the heat and set aside to cool slightly.
Place the butter in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed for 30 seconds, until smooth, then add the cream cheese.
Beat well to combine, then add the melted chocolate. Continue to beat until smooth before adding the cream.
Beat on a medium-high speed until the mixture forms soft waves (see video)
When ready to assemble, unroll sponge carefully. Use a small spatula to spread 2/3 chocolate cream, then re-roll sponge, keeping the roll tight.
Use remaining chocolate cream to cover top and sides of roulade.

We decided to decorate ours with little pieces of rosemary turned upside down so they look like Christmas trees. A little dusting of icing sugar on their “branches” will help add to the wintery decoration effect.

Download Printable PDF Recipe Here

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