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This Chocolate Roulade with Baileys Cream is a dessert that combines the deep, rich flavors of chocolate with the creamy, festive notes of Baileys. The roulade sponge is light and fudgy, perfectly complemented by the luxurious Baileys-infused cream. Cracks in the roll add a charming, rustic appeal that makes it as visually stunning as it is delicious.
Perfect for holiday gatherings or a cozy evening treat, this roulade is naturally gluten-free, making it inclusive for all your guests. Serve it dusted with icing sugar and watch it disappear as quickly as it was made. Whether for a special occasion or an everyday indulgence, this roulade is a true crowd-pleaser.
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Full Recipe:
For the roulade:
- 175g dark chocolate, melted
- 175g caster sugar
- 6 large eggs, separated
- 2 tbsp cocoa powder, sieved
- Icing sugar, for dusting
For the Baileys cream:
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- 275ml double cream
- 2-3 tbsp Baileys
- 1 tbsp icing sugar
Directions:
- Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a 23cm x 33cm Swiss roll tin with baking paper.
- Melt the dark chocolate using a microwave or a double boiler. If using a microwave, melt in short bursts, stirring frequently.
- Whisk the egg yolks and caster sugar together until thick and creamy.
- In a separate bowl, whisk the egg whites to stiff peaks using an electric mixer.
- Gently mix the melted chocolate into the egg yolk mixture.
- Fold in half of the egg whites, then add the remaining egg whites and gently fold in. Finally, sift in the cocoa powder and fold until incorporated.
- Pour the mixture into the prepared tin, spreading it evenly with a palette knife. Bake for 20 minutes. Allow to cool completely in the tin.
- Whip the double cream with the Baileys and icing sugar until soft peaks form.
- Dust a sheet of baking paper with icing sugar. Turn the cooled sponge out onto the paper. Spread the Baileys cream over the sponge, leaving a 2cm gap at one edge.
- Starting from the cream-filled end, gently roll up the sponge. Cracking is normal and adds a rustic charm!
- Trim the ends for a clean look, dust with additional icing sugar, and serve.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 400 kcal | Servings: 8
The Art of Chocolate Roulade with Baileys Cream: A Decadent Delight
When it comes to desserts that blend sophistication, flavor, and visual appeal, few creations rival the Chocolate Roulade with Baileys Cream. This luscious dessert combines the richness of dark chocolate with the festive indulgence of Baileys, resulting in a treat that’s perfect for holiday gatherings, special occasions, or simply when you want to impress. With its light, fudgy sponge and velvety Baileys-infused cream, this roulade strikes the perfect balance between indulgence and refinement.
A Timeless Dessert with a Festive Twist
The roulade is a classic dessert with European roots, known for its rolled sponge cake filled with cream or jam. What sets this Chocolate Roulade apart is its luxurious Baileys cream filling, which adds a festive twist to an already delightful recipe. The hint of Baileys elevates the cream’s flavor, imparting a warming and slightly boozy note that pairs beautifully with the deep chocolatey sponge. Whether served as the centerpiece of a holiday dessert table or as a showstopper at a dinner party, this roulade never fails to delight.
Why Chocolate Roulade is Naturally Gluten-Free
One of the standout features of this recipe is that it’s naturally gluten-free, making it an excellent option for guests with dietary restrictions. Unlike traditional cakes that rely on flour, the roulade’s sponge achieves its structure and lightness from whisked egg whites. This technique creates a fluffy yet stable base without the need for any gluten-containing ingredients. It’s a dessert that proves you don’t need to compromise on flavor or texture to cater to diverse dietary needs.
The Science Behind the Perfect Roulade
Achieving the perfect roulade requires attention to detail and a bit of culinary know-how. The key lies in the preparation of the sponge, which depends on properly whipped egg whites. The stiff peaks formed during whipping create the structure needed to hold the roulade together. Folding the egg whites into the batter gently is crucial to maintain their aeration. The result is a sponge that’s light, airy, and pliable enough to roll without tearing.
Baking the roulade also requires precision. The sponge must be baked just enough to hold its shape while remaining soft and pliable. Overbaking can lead to cracks during rolling, but even small cracks are part of the roulade’s charm, giving it a rustic appearance that adds character to its presentation.
Tips for Rolling Success
Rolling the roulade is often the most daunting part of the process, but it’s simpler than it seems with the right techniques. Start by turning the baked sponge out onto a sheet of baking paper dusted with icing sugar. The dusting prevents sticking and adds a light, sweet coating to the finished dessert. When spreading the Baileys cream, it’s important to leave a small border around the edges to prevent overflow during rolling.
Rolling should be done slowly and gently, starting from one end and using the baking paper to guide the sponge into shape. Don’t worry if cracks appear—these are entirely normal and add to the roulade’s charm. Once rolled, trimming the edges creates a clean, polished look that’s ready for presentation.
The Magic of Baileys Cream
The Baileys cream is the star of this roulade, adding richness and flavor that transforms a classic dessert into a festive masterpiece. Made with whipped double cream, a hint of icing sugar, and a generous splash of Baileys, this filling is smooth, luxurious, and slightly boozy. For those who prefer an alcohol-free option, substituting Baileys with vanilla extract still provides a creamy and flavorful filling.
Experimenting with different Baileys flavors, such as mint, orange, or coffee, can give the roulade a unique twist. Each variation adds a subtle yet distinct flavor that complements the chocolate sponge in delightful ways.
Presentation Matters
When it comes to serving, presentation is everything. The roulade’s spiraled layers of chocolate sponge and Baileys cream are visually striking, making it a showstopper on any dessert table. A light dusting of icing sugar adds a festive touch, while garnishes like chocolate shavings, fresh berries, or a drizzle of chocolate sauce enhance its appeal.
For special occasions, consider plating slices with a dollop of whipped cream or a scoop of vanilla ice cream. The roulade pairs beautifully with a hot cup of coffee, a glass of Baileys on the rocks, or even a rich red wine for an indulgent dessert experience.
Ideal for Every Occasion
While the Chocolate Roulade with Baileys Cream is a favorite for Christmas and other festive celebrations, its versatility makes it suitable for a variety of occasions. It’s a fantastic choice for dinner parties, potlucks, or any event where you want to impress your guests with a homemade dessert. Despite its elegant appearance, the roulade is surprisingly simple to prepare, making it accessible even for novice bakers.
Storage and Make-Ahead Tips
This roulade is best enjoyed fresh, but it can be prepared in advance to save time. If making it ahead, store the roulade in the fridge, either wrapped in cling film or in an airtight container. It will stay fresh for up to two days, though the sponge may lose a bit of its pliability over time. Avoid freezing the roulade, as whipped cream does not freeze well and can affect the overall texture.
Conclusion: A Dessert Worth Celebrating
The Chocolate Roulade with Baileys Cream is more than just a dessert—it’s an experience. From its rich chocolate sponge to its creamy, Baileys-infused filling, every bite is a celebration of flavor and texture. Its natural gluten-free composition, elegant presentation, and versatility make it a standout choice for any occasion. Whether you’re sharing it with loved ones during the holidays or treating yourself to something special, this roulade is a dessert that’s sure to impress.
By mastering this recipe, you’ll not only create a showstopping dessert but also gain a deeper appreciation for the art of baking. Embrace the cracks, enjoy the process, and savor every delicious slice of this festive roulade.
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Chocolate Roulade with Baileys Cream
- Total Time: 40 minutes
Description
This Chocolate Roulade with Baileys Cream is a dessert that combines the deep, rich flavors of chocolate with the creamy, festive notes of Baileys. The roulade sponge is light and fudgy, perfectly complemented by the luxurious Baileys-infused cream. Cracks in the roll add a charming, rustic appeal that makes it as visually stunning as it is delicious.
Perfect for holiday gatherings or a cozy evening treat, this roulade is naturally gluten-free, making it inclusive for all your guests. Serve it dusted with icing sugar and watch it disappear as quickly as it was made. Whether for a special occasion or an everyday indulgence, this roulade is a true crowd-pleaser.
Ingredients
- 175g dark chocolate, melted
- 175g caster sugar
- 6 large eggs, separated
- 2 tbsp cocoa powder, sieved
- Icing sugar, for dusting
Instructions
- Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a 23cm x 33cm Swiss roll tin with baking paper.
- Melt the dark chocolate using a microwave or a double boiler. If using a microwave, melt in short bursts, stirring frequently.
- Whisk the egg yolks and caster sugar together until thick and creamy.
- In a separate bowl, whisk the egg whites to stiff peaks using an electric mixer.
- Gently mix the melted chocolate into the egg yolk mixture.
- Fold in half of the egg whites, then add the remaining egg whites and gently fold in. Finally, sift in the cocoa powder and fold until incorporated.
- Pour the mixture into the prepared tin, spreading it evenly with a palette knife. Bake for 20 minutes. Allow to cool completely in the tin.
- Whip the double cream with the Baileys and icing sugar until soft peaks form.
- Dust a sheet of baking paper with icing sugar. Turn the cooled sponge out onto the paper. Spread the Baileys cream over the sponge, leaving a 2cm gap at one edge.
- Starting from the cream-filled end, gently roll up the sponge. Cracking is normal and adds a rustic charm!
- Trim the ends for a clean look, dust with additional icing sugar, and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes