Chocolate roulade with coffee cream

Heaven comes in the shape of a log with this chocolate roulade. Mixed with a thick coffee cream this only takes 30 minutes to bake and even less time to eat!

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Chocolate roulade with coffee cream
  • 1 tablespoon caster sugar
  • 200 gram dark chocolate, chopped coarsely
  • 1/4 cup (60ml) hot water
  • 1 tablespoon instant coffee powder
  • 4 eggs, separated
  • 1/2 cup (110g) caster sugar, extra
  • 1 teaspoon hot water, extra
  • 300 millilitre thickened cream
  • 2 tablespoon coffee-flavoured liqueur
  • 1 tablespoon icing sugar mixture or vanilla bean dusting sugar


Chocolate roulade with coffee cream
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a 25cm x 30cm swiss-roll pan; line the base with baking paper. Place a piece of baking paper cut the same size as the swiss-roll pan on a board or bench; sprinkle evenly with caster sugar.
  • 2
    Combine chocolate, water and half the coffee powder in a large heatproof bowl. Stir over a large saucepan of simmering water until the mixture is smooth; remove from the heat.
  • 3
    Beat the egg yolks and extra caster sugar in a small bowl with an electric mixer until thick and creamy; fold egg mixture into warm chocolate mixture.
  • 4
    Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold the egg whites, in two batches, into the chocolate mixture. Spread into prepared pan; bake in a moderate oven for about 10 minutes.
  • 5
    Turn the cake on to the sugared paper, peeling away the baking paper; use a serrated knife to cut away the crisp edges from all sides. Cover the cake with a tea towel; cool.
  • 6
    Dissolve the remaining coffee powder in the extra water in a small bowl. Add the cream, liqueur and icing sugar; beat with electric mixer until firm peaks form.
  • 7
    Spread cake evenly with the cream mixture. Roll cake, from long side, by lifting paper and using it to guide the roll into shape. Cover roll; refrigerate for 30 minutes before serving.

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