Monday, August 09, 2010

Chocolate Roulade from Sweet Punch

Falling sick and playing nightingale role are my common excuses for being offline nowadays,this time its me who fell ill...  Its been a week,i made this roulade,but couldnt post for this month's Sweet Punch,hosted by Ria and Co's..May be next time,i make it and post in right time..

Double boil water,chocolate chips and the coffee powder

Split the yolks and whites from the eggs,beat sugar and the yolks

Beat the whites until it forms the peak


Add the melted chocolate to beated yolks

Add the egg whites and do the folding


I baked  for 10-15 minutes in a preheated oven

Done...Cool it down...

Add the cream mixture in center and spread it
Do ,the folding slowly... and spread some more cream on top
Refrigerate until u r going to serve

Thank maria,for sharing wonderful recipe...
The roulade was yummy and had a best taste while the hours pass by...

Actual Recipe is...


Dark chocolate - 200gm, chopped coarsely
Hot water - 1/4 cup (60 ml)
Instant coffee powder - 1 tsp
Eggs - 4, separated (room temp)
Caster sugar - 1/2 cup (110 gms)
Caster sugar - 1 tbsp, extra
Thickened cream - 3/4 - 1 cup
Kirsch - 1 tbsp

Cherry filling
Seedless black cherries - 425gm can
Cornflour - 3 tsp
Kirsch - 1 tbsp

Position oven shelves; preheat oven to 180 C. Grease 25 cm/30 cm swiss roll pan; line base with baking paper. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Using wooden spoon, stir until chocolate melts then immediately remove bowl from fire.
Beat egg yolks & sugar in small bowl with electric mixer until thick & creamy; this will take about 5 minutes. Using large metal spoon, fold egg mixture into warm chocolate mixture. Beat egg whites in small bowl  with electric mixer until soft peaks form. Using metal spoon, gently fold egg whites into chocolate mixture, in two batches. Spread mixture into prepared pan. Bake in preheated oven about 10 mins.

Meanwhile, place a large sheet of baking paper on board; sprinkle with extra sugar. Turn cake onto sugared baking paper; carefully remove lining paper, cover cake loosely with a tea towel. Cool cake to room temp.

Beat cream & kirsch in small bowl with electric mixer until firm peaks form. Spread cake evenly with cooled cherry filling then spread Kirsch cream over cherry mixture. Roll cake from a long side, using paper to lift and guide the roll; place on serving plate. Dust with cocoa powder. Cover roll; refrigerate 30 minutes before serving. You can also dress up the roulade  with cherries or by piping some cream on top.


  1. Sounds good,very new to me and love the new look of your blog priya :)

  2. wow...what a beautiful roulade priya...looks awesome...

  3. Looks awesome.....step vise pics very helpful..

  4. This looks awesome Priya ... hope u r feeling better now ... step by step pics are cool

  5. This looks awesome Priya ... hope u r feeling better now ... step by step pics are cool

  6. Looks delicious with tempting step-by-step pics... New look of your blog is cool.

  7. Thank you for baking with us ,Priya. Hope you feel better sooon!

    Topping the cake completely with the cream is a nice idea. It reminds me of X'mas :)

  8. Blessed SIN!!!! WOW!!!!


  9. Wow that looks so tempting....feeling like having a bite right now...

  10. Your version of roulade looks very delicious too.

    Hope you are feeling better now.Take care.

  11. hi priya

    is there any method to cook roulade in pressure cooker .????


Thank you

Related Posts Plugin for WordPress, Blogger...