Nigella Chocolate Roulade has rich and decadent tastes that you should enjoy. This recipe calls for caster sugar, plain chocolate, and eggs that have been separated. It looks like it will make a delicious treat. It takes 35 minutes to make and serves 8 people, so it’s a great dessert for any event.
Try More Nigella Recipes:
💗 Why You’ll Be Glad You Tried This Recipe
- Decadent chocolate flavor Any chocolate lover will adore the Nigella Chocolate Roulade’s strong chocolate flavor.
- Light and fluffy texture The roulade melts on your tongue thanks to the separated eggs’ delicate texture.
- Easy To Make. Simple ingredients and clear instructions make this recipe easy for both experienced bakers and beginners eager to impress guests.
- Customizable Filling. The filling of double cream, icing sugar, and optional brandy can be customized to customize this delightful treat.
❓ What Is Nigella Chocolate Roulade Recipe?
Nigella Chocolate Roulade is a delectable dessert made with plain chocolate, caster sugar, and separated eggs. It has a light and fluffy texture, and rich chocolate flavor, and is named after the famous chef Nigella Lawson.
🍫 Nigella Chocolate Roulade Ingredients
FOR THE ROULADE
- 225 grams of plain chocolate (broken into pieces)
- 225 grams caster sugar
- 8 eggs (separated)
FOR THE FILLING
- 300 millilitres double cream
- icing sugar
- 2 teaspoons brandy (optional)
👩🍳 Instructions For Nigella Chocolate Roulade
- Pre-heat the oven to 180°C.
- Line a 33-x23-cm Swiss roll tin with greased nonstick baking paper.
- After melting the chocolate slowly in a bowl set over a large pot of boiling water, let it cool.
- Using an electric whisk on high speed, mix the sugar and egg whites in a bowl until the mixture is light and fluffy.
- Add the chocolate that has cooled down and mix it well. Beat egg whites in a different bowl until they are stiff but not dry. Carefully fold into the chocolate mixture.
- Carefully smooth out the top in the ready tin. Please put it in a hot oven for 25 minutes or until it’s hard.
- After taking the cake out of the oven, put a cooling rack on top of it.
- Close the bag and leave it somewhere cool for a few hours or overnight. Inside should be the rack, a wet tea towel, and the rest of the things.
- Set a large piece of greaseproof paper out and sprinkle icing sugar on it. Whisk the cream until it holds its shape.
- Take off the baking paper and place the roulade on sugared paper.
- Put whipped cream on one side and roll it up like a Swiss roll from the long end. Use the paper to help you do this carefully but firmly.
- Put icing sugar on top. Note: To make the center stand out, add 2 tablespoons of brandy to the whipped cream.
💭 Recipe Tips
- Use good quality plain chocolate for the best flavor and texture in your Nigella Chocolate Roulade.
- Ensure that the egg whites are properly separated from the yolks to achieve a light and airy roulade.
- Be careful not to overmix the batter when incorporating the egg yolks and sugar to avoid a dense texture.
- Roll the roulade gently and tightly while it’s still warm to prevent cracking.
- Allow the roulade to cool completely before adding the filling to avoid melting or collapsing.
🍒 What To Serve With Chocolate Roulade?
Nigella Chocolate Roulade pairs well with fresh berries such as raspberries or strawberries, a dollop of whipped cream, or a dusting of powdered sugar for added sweetness and presentation.
🎚 How To Store Chocolate Roulade?
- In The Fridge. The Traditional Nigella Chocolate Roulade can be kept in the fridge for up to three days after being tightly wrapped.
- In The Freezer. To freeze, wrap it up tightly and put it in the freezer for up to three months let it thaw in the fridge before you serve it.
🚫 How To Reheat Chocolate Roulade?
No, the Nigella Chocolate Roulade recipe is not meant to be heated up it is typically served at room temperature or chilled. Heating it up may cause the roulade to melt or lose its shape.
FAQs
How Do I Prevent My Chocolate Roulade From Cracking While Rolling?
To prevent cracking while rolling a Chocolate Roulade, roll it while it’s still warm and use a clean tea towel or parchment paper to help with the rolling process.
What Is The Best Way To Prevent A Chocolate Roulade From Sticking To The Baking Paper?
To prevent a Chocolate Roulade from sticking to the baking paper, grease the paper lightly with butter or oil before spreading the batter.
How Do I Know When A Chocolate Roulade Is Cooked?
To know when a Chocolate Roulade is cooked, gently press the surface with your finger if it springs back and feels firm, it is done.
Can I Make A Chocolate Roulade With A Different Type Of Chocolate, Like Dark Or Semi-sweet?
Yes, you can make a Chocolate Roulade with different types of chocolate, such as dark or semi-sweet adjust the amount of sugar accordingly to balance the sweetness.
Try More Nigella Recipes:
Nigella Chocolate Roulade Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 20grams
- Saturated Fat: 10grams
- Cholesterol: 150milligrams
- Carbohydrates: 35grams
- Fiber: 2grams
- Sugar: 30 grams
- Protein: 6grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Chocolate Roulade
Description
Nigella Chocolate Roulade has rich and decadent tastes that you should enjoy. This recipe calls for caster sugar, plain chocolate, and eggs that have been separated. It looks like it will make a delicious treat. It takes 35 minutes to make and serves 8 people, so it’s a great dessert for any event.
Ingredients
FOR THE ROULADE
FOR THE FILLING
Instructions
- Pre-heat the oven to 180°C.
- Line a 33-x23-cm Swiss roll tin with greased nonstick baking paper.
- After melting the chocolate slowly in a bowl set over a large pot of boiling water, let it cool.
- Using an electric whisk on high speed, mix the sugar and egg whites in a bowl until the mixture is light and fluffy.
- Add the chocolate that has cooled down and mix it well. Beat egg whites in a different bowl until they are stiff but not dry. Carefully fold into the chocolate mixture.
- Carefully smooth out the top in the ready tin. Put it in a hot oven for 25 minutes or until it’s hard.
- After taking the cake out of the oven, put a cooling rack on top of it.
- Close the bag and leave it somewhere cool for a few hours or overnight. Inside should be the rack, a wet tea towel, and the rest of the things.
- Set a large piece of greaseproof paper out and sprinkle icing sugar on it. Whisk the cream until it holds its shape.
- Take off the baking paper and place the roulade on sugared paper.
- Put whipped cream on one side and roll it up like a Swiss roll from the long end. Use the paper to help you do this carefully but firmly.
- Put icing sugar on top. Note: To make the center stand out, add 2 tablespoons of brandy to the whipped cream.
Notes
- Use good quality plain chocolate for the best flavor and texture in your Nigella Chocolate Roulade.
- Ensure that the egg whites are properly separated from the yolks to achieve a light and airy roulade.
- Be careful not to overmix the batter when incorporating the egg yolks and sugar to avoid a dense texture.
- Roll the roulade gently and tightly while it’s still warm to prevent cracking.
- Allow the roulade to cool completely before adding the filling to avoid melting or collapsing.