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Chocolate Roulade

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‎What is the origin of a Chocolate Roulade?

The origins of the term are unclear; in spite of 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, so, please visit Food52 and learn all the tips and tricks from Food52’s Test Kitchen

Yield: 10-12 slices depending on size

Chocolate Roulade

Chocolate Roulade with fresh cream and raspberries

What a gorgeous chocolate roulade! Made without self-raising flour and light as a feather. Spread with fresh whipped cream and add some raspberries to tantalize the tastebuds.

Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes

Ingredients

  • 1 cup self raising flour
  • 50 ml cocoa powder
  • Pinch of salt
  • 1 cup castor sugar
  • 3 extra large eggs
  • 75 ml water
  • 5 ml caramel essence

Instructions

Preheat oven to 190 C.

Line with parchment paper and grease a 38 x 26 cm Swiss roll tin.

Sift flour, cocoa, and salt, then set aside.

Beat eggs and castor sugar for 3 mins until light and creamy.

Add caramel essence and water and beat until mixed.

Gently fold the dry ingredients into the egg mixture at intervals with a
spatula.

Pour into prepared tin bake for 10 - 12 mins.

Cake springs back when pressed.

Remove Swiss roll and turn onto a clean kitchen towel.

Remove the parchment paper.

Roll up Swiss roll in the kitchen towel and let cool for 30 mins.

Unroll and spread with 1 cup beaten fresh cream and raspberries or berries of your choice.

Dust with icing sugar and decorate with extra raspberries.

Enjoy!

Notes

Prepared, tried, and tested owner, Gail Haselsteiner from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 131Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 59mgSodium 160mgCarbohydrates 26gFiber 1gSugar 17gProtein 3g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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