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

Units Scale

175g dark chocolate, melted
175g caster sugar
6 large eggs, separated
2 tbsp cocoa powder, sieved
Icing sugar, for dusting

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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