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Writer's pictureMessie Jessie

Chocolate, Espresso & Hazelnut Roulade

Updated: Sep 18, 2023

This sponge is a show stopper! If you've never made a roulade before, don't be afraid. The sponge is incredibly quick to make and then you just have to have some patience to roll it out. Don't worry if it gets a crack in it, you can cover it with cocoa or cream.


The flavour combos in this are perfection. I love coffee desserts as thé provide such a perfect balance of bitterness to sweetness. You can leave out the coffee if you prefer, but it tastes like all the goodness of a tiramisu this way! I especially love to let the cake sit overnight and develop the perfect moist but fluffy texture. 👌🏽👌🏽👌🏽



Sponge

200g dark chocolate (I recommend Whittakers 50%)

60ml fresh espresso (alternatively, brew a STRONG cup of instant coffee with 60ml hot water)

3/4 cup brown sugar

5 eggs, separated

30ml coffee liqueur (I use Quick Brown Fox)


Filling

1 cup cream

125g cream cheese

30ml coffee liqueur

100g chopped hazelnuts

2 Tbsp cocoa powder, for decoration

50g chocolate, melted (for decoration)


Preheat oven to 180°C. Prepare a rectangular cake tin (about 20x30cm) or a deep baking tray. Line it with paper, ensuring the paper comes up all the sides long enough to use it as handles to flip out the sponge.


Break up chocolate and place into a heat-proof bowl over a pot of simmering water. Pour over fresh espresso and allow to melt. Once melted, set aside to cool to room temp.


Meanwhile, separate eggs into two large bowls. To the egg yolks, add the sugar. Use electric beaters to whip until light and thick. In the separate bowl, whip the egg whites until frothy and doubled in volume.


Slowly fold the cooled ganache into the egg yolk mixture. Then fold in the egg whites, half at a time.


Pour the sponge mixture into the pan and bake for 15-20 minutes, until cooked in the centre. The sponge will deflate slightly after cooking.


Once cooked, brush top side of sponge with 15ml coffee liqueur. Lay a piece of baking paper on the bench and flip the sponge out, up-side-down, onto the bench and peel off the paper it was baked in. Brush this side of the sponge with another 15ml liqueur. Leave to cool.


Combine cream, cream cheese and remaining liqueur in a large bowl and use electric beaters to whip to combine, until smooth. Once the sponge is cool, spread filling all over, reserving some for the topping. Sprinkle with half the chopped hazelnuts.


Keeping the sponge on the paper, with the longest side facing you, roll up the sponge into a roulade. Don't worry if there's cracks, she'll still look great once it's decorated!


Wrap the roll in cling film and place in the fridge for 2 hours or overnight.


When ready to serve, place the roulade onto a serving platter and sprinkle with cocoa. Melt remaining chocolate in the microwave. Top the roulade with remaining cream, melted chocolate and hazelnuts.



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