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Chocolate Roulade with Caramel Essence and Fresh Berries
Light chocolate roulade filled with whipped cream and fresh berries, with a hint of caramel. Quick to bake and perfect for any gathering.
If you’ve ever wanted a dessert that looks fancy but isn’t a headache to make, this Chocolate Roulade is it. The sponge is light, the cream is silky, and the berries give it just enough freshness to balance the sweetness. A caramel twist in the batter makes it unforgettable.
Why You Will Love and Enjoy Chocolate Roulade with Caramel Essence and Fresh Berries:
- Perfect for holidays, dinner parties, or just when you want something special
- The sponge is light and bakes in just 12 minutes
- A caramel note gives the chocolate flavor more depth
- Fresh berries cut through the richness beautifully
- It looks impressive, but it comes together with simple steps
This Chocolate Roulade is a light, airy sponge rolled with sweetened cream and berries. The caramel essence adds a rich depth that makes this dessert stand out.
Print
Homemade Chocolate Roulade delight
- Prep Time: 20 minutes
- Additional Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
This roulade is as good as it looks. What would you fill yours with?
Ingredients
- 1 cup self-raising flour
- 50 ml cocoa powder
- Pinch of salt
- 1 cup caster sugar
- 3 extra-large eggs
- 75 ml water
- 5 ml caramel essence
- 1 cup heavy cream, whipped. Optional: Sweeten the cream lightly (1-2 tbsp icing sugar).
- Fresh raspberries or berries of your choice
- Icing sugar, for dusting
Instructions
- Preheat oven to 190°C (375°F).
- Line a 38 x 26 cm Swiss roll tin with parchment paper and lightly grease it.
- Sift the flour, cocoa, and salt together. Set aside.
- Beat the eggs and sugar for about 3 minutes until pale and fluffy.
- Add caramel essence and water, beat again until smooth.
- Gently fold in the dry ingredients with a spatula, working in small batches so the batter stays airy.
- Pour into the tin, spreading evenly.
- Bake for 10–12 minutes, or until the cake springs back when pressed lightly.
- Turn the hot cake out onto a clean tea towel, peel off the parchment, and roll it up with the towel inside.
- Leave rolled for 30 minutes to set the shape.
- Carefully unroll, spread with whipped cream, scatter over raspberries, then roll back up.
- Dust with icing sugar and decorate with a few extra berries.
- Slice and serve.
Tip: Add a light dusting of flour on top of parchment for smoother release.
Notes
Prepared, tried, and tested by Gail
Chocolate Roulade done the easy way. Simple, light, and so good with cream. Would you add strawberries or raspberries?
Chocolate Roulade with Caramel Essence and Fresh Berries is a dessert that feels indulgent without being heavy. The sponge is light and quick to bake, the cream adds richness, and the berries bring freshness. The caramel note makes it stand out from a traditional Swiss roll, making it perfect for anyone who loves a dessert that looks impressive but is simple to prepare.
What is the origin of a Chocolate Roulade?
The origins of the term are unclear; despite the name “Swiss roll“, the cake is believed to have originated elsewhere in Central Europe, possibly Austria. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge.
Why does my chocolate roulade crack?
If you underbake a roulade, it will be too sticky and moist to roll and will simply fall apart. If you overbake a roulade, it will be hard and will crack when you attempt to roll it. … When the roulade comes out of the oven, sift powdered sugar or cocoa powder over it immediately
Learn to Love (and to Make) Roulade
The roulade is a cake that has been around for a long time, and we all need to know how to make the best Roulade. Please visit Food52 and learn all the tips and tricks from Food52’s Test Kitchen
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Looks so decadent. Love that you shared with us at Love Your Creativity.
Thanks for allowing me to share with you and your readers Linda. Much appreciated. Hope you have a wonderful rest of the weekend.
That looks absolutely delicious!
Thank you, Joanne, enjoy it should, you try it out.