Chocolate roulade with amaretto cream
- Lulu Grimes
Published: March 25, 2015 at 3:05 PM
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Serves 12
Easy
Total time: 40 mins
+ chilling
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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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Try this chocolate roulade recipe, then check out our classic yule log, profiteroles, bûche de noël and more Christmas dessert ideas.
Ingredients
Nutrition
-
100g, plus extra for turning out the roulade caster sugar
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5 eggs
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25g self-raising flour
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½ tsp baking powder
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40g cocoa
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50g ground almonds
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250g mascarpone
-
100g plain chocolate
melted
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100g icing sugar
sifted
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2 tbsp amaretto
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for dusting cocoa or icing sugar
Nutrition: per serving
- kcal308
- fat18.6g
- saturates8.9g
- carbs30.7g
- fibre1.1g
- protein5.3g
- salt0.25g
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Method
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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.
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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.
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step 3
Peel off the backing paper, then roll up the roulade lengthways, using the paper to help you. Leave to cool completely.
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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
Authors
Lulu GrimesManaging editor
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