Chocolate roulade with chocolate amaretto cream

Chocolate roulade with chocolate amaretto cream

Treat your family and friends to this impressive pud, it's sure to turn a meal into a really special occasion

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 40 minutes plus chilling

Method

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

Cook like a pro

Use another liquer if you perfer. Baileys or Tia Maria will add a coffee flavour or Grand Marnier an orange flavour. For a traditional Christmas chocolate log this roulade can be iced with a second quantity of the filling made with half the amount of mascarpone. Decorate with holly, snowmen or whatever takes your fancy.

Per serving

308 kcalories, protein 5.3g, carbohydrate 30.7g, fat 18.6 g, saturated fat 8.9g, fibre 1.1g, salt 0.25 g

Recipe from olive magazine, December 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Louise

    29 December 2007

    Louise rated and commented on this recipe

    4 stars

    I used baileys as I didn't have any amaretto and it worked fine though I will buy amaretto next time I make it.I made the cream 2 days ahead and the cake the day before and it all kept fine in the cake tin and made for a less stressful Christmas day!

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  • Binder photo Barfly

    29 December 2007

    Barfly rated and commented on this recipe

    5 stars

    Made this twice over Christmas - went down a treat - used the amaretto - may try the Baileys next time

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  • Binder photo mother*ship

    10 August 2008

    mother*ship rated and commented on this recipe

    5 stars

    My first successful roulade! Very straight forward recipe and tasted delicious, the amaretto gave the cream a lovely flavour.

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  • Binder photo ingrid Neal

    24 August 2008

    ingrid Neal commented on this recipe

    Just finished making this - have to say the rolling of the roulade I found particularly tricky and mine cracked quite a bit. However still managed to make it look presentable with a dusting of cocoa! But the proof is in the tasting and oh my! The chocolate amaretto cream is delicious! I put an extra spoonful of amaretto in as i like things boozy! And the texture of the cake part was perfect - i managed to fluff up my eggs and sugar to about 5 times the volume (probably explains the cracking). All round though a good chocolate pudding.

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  • Binder photo Mary

    29 December 2008

    Mary rated and commented on this recipe

    5 stars

    Loved this, made it for Christmas Day lunch. The roulade was much easier to roll than I thought it would be and it went really quickly. Will try this again too.

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  • Binder photo Tim

    09 January 2009

    Tim commented on this recipe

    I made this for boxing day. I followed the recipe apart from using brandy instead of amerreto. It turned out well. My first try but was pleased with the result. Nothing was left

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  • Binder photo bethan123

    30 August 2009

    bethan123 rated this recipe

    5 stars

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  • Binder photo sally

    26 September 2009

    sally rated and commented on this recipe

    5 stars

    Very yummy! I made a chocolate cream for the filling, the roulade was very simple and easy to make and very good.

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  • Binder photo Kathryn

    19 December 2009

    Kathryn rated and commented on this recipe

    3 stars

    Any ideas where I might have gone wrong? I followed the recipe to the letter but ended up with a sticky mess that was never going to roll up. Tastes great though and is going to end up as the base of a hastily improvised pear and chocolate trifle!

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  • Binder photo Pups Recipes

    19 December 2009

    Pups Recipes rated and commented on this recipe

    4 stars

    A great little recipe, I made the sponge a day ahead to save time on the day which worked well and I served it with a little cherry compote and cream. Delicious!

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  • Binder photo chocolatequeen

    21 March 2010

    chocolatequeen rated this recipe

    5 stars

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  • Binder photo chocolatequeen

    26 June 2010

    chocolatequeen commented on this recipe

    I had this at a friends house recently. I adore chocolate puddings/desserts well anything with chocolate really and I have to say that this is possibly the best chocolate pudding I have ever eaten - and I have eaten many!

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  • Binder photo mizzxx

    08 August 2010

    mizzxx rated and commented on this recipe

    5 stars

    The eggs took AGES to whisk - I got through 2 electric whisks, the first ones fuse blew because it had been used for so long (15 minutes straight), so I used my other, older one which started smoking after 5 minutes! It could be because it was old or because it had been on for so long. In the end, the eggs took me nearly 2 hours to whisk because I ended up doing 1 hour by hand! But otherwise, the roulade was delicious! I put brandy in it instead and it was incredible! I am definitely making it again! Thank you!

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  • Binder photo recipesleuth

    18 November 2010

    recipesleuth commented on this recipe

    Great recipe. to mizzxx if your egg whites took so long to whisk you must have had some grease on your whisk or your bowl. I always scald both before I start just in case. Itsaves a lot of arm ache

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  • Binder photo KittyKate

    24 December 2010

    KittyKate commented on this recipe

    Have made this twice now and really pleased with results both times! Used Baileys also and still went down a treat. The second one is chilling as we speak for Christmas dinner...last time i made it everyone commented. Very simple recipe with impressive result will be making again..and again!!

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  • Binder photo Sandra

    08 March 2011

    Sandra commented on this recipe

    I have tried this roulade few times now. I have varied the ingredients in both the pastry and the cream. I have made the cream with a bit of whipped cream and few droops of milk to make it softer. I have also added roasted and blended almonds, and the same with hazel buts. With the amaretto tasted even better. I have made the cream with no chocolate while adding roasted nuts. Always works and its very easy.

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  • Binder photo Sandra

    08 March 2011

    Sandra rated this recipe

    5 stars

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  • Binder photo claudia

    27 March 2011

    claudia commented on this recipe

    I've just made this cake to celebrate my husband's b'day, and we were all very happy with it. I used Amaretto, but will try again with a different liquour. Very straight forward recipe and delicious!

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  • Binder photo claudia

    28 March 2011

    claudia rated and commented on this recipe

    5 stars

    I forgot to rate this recipe on my previous comment! 5 out of 5!

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  • Binder photo ninochka

    13 June 2011

    ninochka rated and commented on this recipe

    5 stars

    Loved it. Easy to make and delicious. I used Amareto, but I agree with comments above, it could be made with different flavours. I'm also thinking of ommiting chocolate next time. Great recipe.

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Total time

Ready in 40 minutes plus chilling

Ingredients

  • 100g caster sugar plus extra for turning out the roulade
  • 5 eggs
  • 25g self-raising flour
  • ½ tsp baking powder
  • 40g cocoa
  • 50g ground almonds

AMARETTO CREAM

  • 250g mascarpone
  • 100g plain chocolate , melted
  • 100g icing sugar , sifted
  • 2 tbsp Amaretto
  • cocoa or icing sugar for dusting
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Per serving

308 kcalories, protein 5.3g, carbohydrate 30.7g, fat 18.6 g, saturated fat 8.9g, fibre 1.1g, salt 0.25 g

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