How to Make a Chocolate Roulade with Ganache Filling – A Simple Guide
Dreaming of a dessert that combines the moist, airy texture of cake with the rich decadence of chocolate ganache? Look no further! A Chocolate Roulade with Ganache Filling is exactly what you need. This elegant, yet surprisingly simple dessert will have your guests thinking you’ve trained with the world’s finest pastry chefs. Let’s break down this recipe into easy steps to create a show-stopping roulade that’s as delicious to eat as it is beautiful to behold.
Ingredients You’ll Need:
For the Roulade:
– 4 large eggs
– ½ cup (100g) granulated sugar
– ⅓ cup (40g) all-purpose flour
– ¼ cup (30g) unsweetened cocoa powder
– 1 teaspoon baking powder
– A pinch of salt
For the Ganache Filling:
– 1 cup (240ml) heavy cream
– 8 oz (225g) semi-sweet chocolate, finely chopped
Step-by-Step Guide:
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Prep Work: Start by preheating your oven to 350°F (180°C) and line a jelly roll pan or a baking sheet with raised edges with parchment paper. Don’t skip this part! It’s crucial for ensuring your roulade doesn’t stick and can roll smoothly later on.
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Make the Roulade Batter: Crack the eggs into a large mixing bowl and add the granulated sugar. With an electric mixer, whisk these together until they’re light and fluffy – this will take about 5-6 minutes. The volume should be noticeably increased.
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Dry Ingredients: Sift the flour, cocoa powder, baking powder, and a pinch of salt directly into your egg mixture. Gently fold everything together using a spatula, making sure to maintain the airiness of the batter. Avoid overmixing to keep the batter fluffy.
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Bake: Pour your batter into the prepared baking sheet, spreading it out into an even layer. Pop it into the preheated oven and bake for around 10-12 minutes. You’re looking for the cake to spring back slightly when touched.
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Roll Time: Lay a clean kitchen towel on your countertop and sprinkle it lightly with cocoa powder. This prevents the cake from sticking. Once the cake is baked, immediately flip it onto the towel, remove the parchment paper, then gently roll the cake up in the towel, starting from one of the short ends. Let it cool completely in this rolled-up state.
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Ganache Filling: While your cake is cooling, prepare the ganache. Heat the heavy cream in a small saucepan just until it begins to simmer. Don’t let it boil. Put the chopped chocolate into a bowl and pour the hot cream over it. Let it sit for a few minutes, then stir until you have a smooth, glossy ganache. Let it cool to a spreadable consistency.
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Assemble: Carefully unroll the cooled cake. It might crack slightly, but don’t worry – the ganache will cover any imperfections. Spread the ganache evenly over the cake, leaving a small border around the edges to prevent it from oozing out. Then, re-roll the cake, this time peeling it away from the towel as you go.
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Final Touch: For a finished look, you can trim the edges of the roulade to reveal the spiral of cake and ganache. Drizzle with more ganache or dust with powdered sugar if you like.
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Chill: Before slicing, it’s best to chill the roulade in the fridge for a couple of hours. This makes it easier to cut and helps the flavors to meld together perfectly.
Tips for Success:
- Avoid Overbaking: Keep an eye on your cake as it bakes. Overcooked cake is more prone to cracking when you try to roll it.
- Roll While Hot: Rolling the cake with the towel while it’s still hot creates a memory in the cake, making it easier to roll again once filled.
- Customize: Feel free to add whipped cream, berries, or a sprinkle of chopped nuts to the ganache for an extra special touch.
There you have it – a sumptuous Chocolate Roulade with Ganache Filling that’s sure to impress at any gathering. Not only is it a feast for the eyes, but its combination of tender cake and rich, creamy ganache is a match made in dessert heaven. Give this recipe a try and watch as this roulade becomes a favored request among your friends and family!
