Chocolate Roulade Recipe with Amaretto Cream

Chocolate roulade with chocolate amaretto cream

  • serves 12
  • Easy

This rich showstopper of a roulade would make a great dessert to serve alongside or instead of the traditional Christmas pudding or to round off a luxurious Christmas or New Year’s Eve dinner party

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Ingredients

  • caster sugar 100g, plus extra for turning out the roulade
  • eggs 5
  • self-raising flour 25g
  • baking powder ½ tsp
  • cocoa 40g
  • ground almonds 50g
  • mascarpone 250g
  • plain chocolate 100g, melted
  • icing sugar 100g, sifted
  • amaretto 2 tbsp
  • cocoa or icing sugar for dusting

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Line and butter a 30cm swiss roll tin, dust with caster sugar and shake out any excess.

  • Step 2

    Beat the eggs and sugar together until they are pale and thick enough to leave a trail when you lift out the whisk – they should have trebled in volume. This will take about 10 minutes, so use a counter-top electric mixer if you have one. Fold the dry ingredients into the egg mix using a large metal spoon, being careful not to knock out too much air. Spoon carefully into the tin and spread out to the corners. Bake for 12 minutes or until the cake feels firm to the touch. Flip out onto a sheet of baking parchment scattered with caster sugar.

  • Step 3

    Peel off the backing paper, then roll up the roulade lengthways, using the paper to help you. Leave to cool completely.

  • Step 4

    Make the filling by beating the mascarpone, chocolate, icing sugar and amaretto together. Chill until firm enough to spread. Unroll the sponge carefully and spread with the filling before re-rolling. Don’t worry if it cracks a bit. Dust with cocoa or icing sugar.

Check out more of our roulade recipes here...

Matcha Swiss Roll Recipe with White Chocolate

Nutritional Information

  • Kcals 308
  • Fat 18.6g
  • Saturates 8.9g
  • Carbs 30.7g
  • Fibre 1.1g
  • Protein 5.3g
  • Salt 0.25g
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