Olive Magazine
Chocolate Roulade Recipe with Pistachios

Pistachio and chocolate roulade

Published: December 14, 2015 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • A little effort
  • Serves 12

A poshed-up roulade, made with double cream, dark chocolate and slithers of pistachio. A beautiful bake, ideal for an impressive dinner party dessert

Nutrition:
NutrientUnit
kcal504
fat36.2g
saturates19.3g
carbs34.6g
fibre2.8g
protein8.6g
salt0.4g
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Try this chocolate and pistachio roulade then check out our classic yule log, chocolate roulade and more Christmas dessert recipes.

The most beautiful slivered green pistachios can be found online at ottolenghi.co.uk and some Middle-Eastern shops.

Ingredients

  • 135g self-raising flour
  • 40g good quality cocoa powder
  • 6 eggs
  • 175g golden caster sugar, plus more for dusting
  • 50g butter, melted
  • 300ml double cream, whipped
  • 100g 72% dark chocolate, chopped
  • to decorate slivered pistachios

PISTACHIO FILLING

  • 150g white chocolate, finely chopped
  • 100g (or same weight of finely ground peeled pistachios) pistachio paste
  • 100ml double cream

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Line a 29 x 40cm Swiss roll tin or similar with baking paper. sift the flour and cocoa together. Whisk the eggs and sugar until they are light and fluffy, this can take about 5 minutes, so keep going until they are really fluffy. Fold in the flour and cocoa then carefully fold in the butter. Spoon the mix into the tin, level the surface and bake for 15-20 minutes until cooked and springy in the middle.

  • STEP 2

    Leave to cool a little then turn out onto another sheet of baking paper dusted with sugar. Roll up like a swiss roll, keeping the paper sandwiched between the cake layers, and cool completely.

  • STEP 3

    To make the filling, put the chocolate and pistachio in a bowl, heat the cream to boiling, pour this over and stir until smooth. Leave to cool completely and thicken in the fridge.

  • STEP 4

    When the sponge is completely cool, unroll it carefully and spread with the pistachio filling followed by the cream, then roll up like a swiss roll again, this time without the paper in between. Put on a platter or board, seam-side down. melt the dark chocolate and pour it backwards and forwards over the roll. sprinkle on the slivered pistachios.

Discover more of our best roulade recipes

Matcha Swiss Roll Recipe with White Chocolate
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