How to Make a Delicious Chocolate Roulade in Under an Hour
If you are looking for a quick and delicious dessert, this chocolate roulade recipe is perfect for you. This simple and practical recipe, shared by Leodenice Camargo, promises to be one of the best treats you will ever taste. Let’s dive into the details of how to create this delightful dessert that can be ready in less than an hour!
Ingredients
To prepare the chocolate roulade, you will need the following ingredients:
Eggs: 250 g (approximately 5 eggs), separated into whites and yolks
Sugar: 120 g (½ cup + 1 tablespoon)
Milk: 50 g
Oil: 50 g
Baking Powder: 2 g (approximately ½ teaspoon)
All-Purpose Flour: 90 g (approximately ¾ cup, sifted)
Milk Powder: 75 g (preferably Ninho for added flavor)
Heavy Cream: 200 g (1 box)
Preparing the Cake Base
Begin the preparation by whipping the egg whites in a mixing bowl until they become frothy and start turning white. Gradually incorporate the sugar, allowing it to dissolve completely while beating to achieve stiff peaks. Once the egg whites are well-structured, add the egg yolks one at a time while mixing at a lower speed to prevent splattering.
After incorporating the yolks, add the milk and oil to the mixture. For this recipe, it's critical to keep the batter light, so minimal air is incorporated at this stage. Next, fold in the baking powder, flour, and cocoa powder, ensuring everything is well-combined.
Prepare a baking tray lined with parchment paper. Pour the batter evenly into the tray, ensuring it spreads out uniformly. Place it in a preheated oven at 170°C (340°F) and bake for approximately 25 minutes, or until fully cooked.
While the roulade is baking, prepare the filling. In a saucepan over medium heat, mix the condensed milk and milk powder until homogeneous. Then add the heavy cream and cook the mixture, stirring constantly, until it thickens slightly. It's essential to maintain a creamy, moist texture rather than allowing it to become too firm.
Once the filling reaches the right consistency, remove it from the heat and let it cool slightly while the roulade finishes baking.
Assembling the Roulade
After baking, remove the roulade from the oven while it's still warm to prevent it from drying out. Turn it over onto a clean surface and gently peel off the baking paper. Allow it to cool for just a moment before applying the filling to the surface.
Spread the creamy filling evenly over the entire surface of the roulade. Begin to roll the cake carefully, using the parchment paper to assist in tightly rolling it without crushing the layers. Once rolled, trim away the excess paper and place it back on a tray.
Let the roulade rest at room temperature to cool completely. This will allow the flavors to meld beautifully.
Serving the Roulade
Once fully cooled, carefully unwrap the roulade. A nifty tip for cutting nice slices is to wet the knife before slicing, which ensures cleaner cuts and showcases the delectable layers. Each slice reveals a beautifully rolled cake filled with rich cream.
For those who wish to indulge even further, consider drizzling melted chocolate or ganache over the top to create an even more indulgent dessert.
This chocolate roulade is not only visually stunning but also bursting with flavor and creamy texture. In just about an hour, you can impress your friends and family with this delightful dessert, perfect for any occasion.
Celebrate your culinary skills by trying this recipe and don’t forget to share your variations on the filling or garnish ideas! Happy baking, and enjoy your delicious chocolate roulade!
Part 1/6:
How to Make a Delicious Chocolate Roulade in Under an Hour
If you are looking for a quick and delicious dessert, this chocolate roulade recipe is perfect for you. This simple and practical recipe, shared by Leodenice Camargo, promises to be one of the best treats you will ever taste. Let’s dive into the details of how to create this delightful dessert that can be ready in less than an hour!
Ingredients
To prepare the chocolate roulade, you will need the following ingredients:
Eggs: 250 g (approximately 5 eggs), separated into whites and yolks
Sugar: 120 g (½ cup + 1 tablespoon)
Milk: 50 g
Oil: 50 g
Baking Powder: 2 g (approximately ½ teaspoon)
All-Purpose Flour: 90 g (approximately ¾ cup, sifted)
Part 2/6:
Cocoa Powder: 35 g (about 2 tablespoons)
Sweetened Condensed Milk: 395 g (1 can)
Milk Powder: 75 g (preferably Ninho for added flavor)
Heavy Cream: 200 g (1 box)
Preparing the Cake Base
Begin the preparation by whipping the egg whites in a mixing bowl until they become frothy and start turning white. Gradually incorporate the sugar, allowing it to dissolve completely while beating to achieve stiff peaks. Once the egg whites are well-structured, add the egg yolks one at a time while mixing at a lower speed to prevent splattering.
Part 3/6:
After incorporating the yolks, add the milk and oil to the mixture. For this recipe, it's critical to keep the batter light, so minimal air is incorporated at this stage. Next, fold in the baking powder, flour, and cocoa powder, ensuring everything is well-combined.
Prepare a baking tray lined with parchment paper. Pour the batter evenly into the tray, ensuring it spreads out uniformly. Place it in a preheated oven at 170°C (340°F) and bake for approximately 25 minutes, or until fully cooked.
Making the Filling
Part 4/6:
While the roulade is baking, prepare the filling. In a saucepan over medium heat, mix the condensed milk and milk powder until homogeneous. Then add the heavy cream and cook the mixture, stirring constantly, until it thickens slightly. It's essential to maintain a creamy, moist texture rather than allowing it to become too firm.
Once the filling reaches the right consistency, remove it from the heat and let it cool slightly while the roulade finishes baking.
Assembling the Roulade
After baking, remove the roulade from the oven while it's still warm to prevent it from drying out. Turn it over onto a clean surface and gently peel off the baking paper. Allow it to cool for just a moment before applying the filling to the surface.
Part 5/6:
Spread the creamy filling evenly over the entire surface of the roulade. Begin to roll the cake carefully, using the parchment paper to assist in tightly rolling it without crushing the layers. Once rolled, trim away the excess paper and place it back on a tray.
Let the roulade rest at room temperature to cool completely. This will allow the flavors to meld beautifully.
Serving the Roulade
Once fully cooled, carefully unwrap the roulade. A nifty tip for cutting nice slices is to wet the knife before slicing, which ensures cleaner cuts and showcases the delectable layers. Each slice reveals a beautifully rolled cake filled with rich cream.
For those who wish to indulge even further, consider drizzling melted chocolate or ganache over the top to create an even more indulgent dessert.
Part 6/6:
Conclusion
This chocolate roulade is not only visually stunning but also bursting with flavor and creamy texture. In just about an hour, you can impress your friends and family with this delightful dessert, perfect for any occasion.
Celebrate your culinary skills by trying this recipe and don’t forget to share your variations on the filling or garnish ideas! Happy baking, and enjoy your delicious chocolate roulade!