Dreamy Chocolate Roulade with Baileys Cream Recipe

Let me guide you through a decadent chocolate roulade that whispers pure indulgence.

Smooth baileys cream adds a luxurious twist to this classic dessert.

Rich chocolate sponge rolls beautifully around silky filling, creating an elegant centerpiece.

Delicate yet impressive, this recipe promises to wow anyone who takes a bite.

Minimal ingredients and straightforward techniques make this dessert surprisingly approachable for home bakers.

With careful rolling and patient chilling, you can craft a showstopping treat that looks professionally made.

Prepare to impress and delight with every creamy, chocolatey slice.

Common Questions About Chocolate Roulade With Baileys Cream

• What makes the chocolate roulade different from other chocolate cakes?

This dessert is unique because it uses a thin, light sponge that’s rolled with cream, creating a beautiful swirl pattern and delicate texture that’s different from traditional layered cakes.

• Is this recipe difficult for beginners?

While it might look complicated, the recipe is actually quite straightforward. The key is to be gentle when folding ingredients and rolling the sponge, which gets easier with practice.

• Can I substitute Baileys with another liqueur?

Absolutely! You can use other cream liqueurs like Kahlúa, Amaretto, or even replace it with vanilla extract for a non-alcoholic version. The goal is to add flavor to the cream.

Why Chocolate Roulade with Baileys Cream Feels Special

• Conquer Complex Dessert: Surprisingly straightforward chocolate roulade that looks professionally made, perfect for boosting your baking confidence without requiring advanced pastry skills.
• Customize with Creativity: Flexible recipe allowing personal touches like swapping Baileys for other liqueurs or adding fresh berries for extra flavor complexity.
• Impress Without Stress: Stunning dessert that appears incredibly elegant yet requires minimal technical baking expertise, making it ideal for special occasions or weekend treat.
• Crowd-Pleasing Indulgence: Rich chocolate and creamy Baileys combination creates a decadent dessert that appeals to both chocolate lovers and sophisticated palate enthusiasts.

Ingredients to Bake a Showstopper Roulade

• Dark Chocolate: A rich and smooth ingredient that provides the deep chocolate flavor for the roulade.
• Cocoa Powder: Adds intense chocolate depth and helps enhance the cake's chocolatey profile.

• Egg Yolks: Create a creamy and smooth texture in the chocolate base.
• Egg Whites: Help the cake rise and provide a light, airy structure.

• Caster Sugar: Sweetens the dessert and helps create a smooth, glossy texture.
• Icing Sugar: Used for dusting and adding a delicate sweet finish to the roulade.

• Double Cream: Provides a rich and luxurious base for the filling.
• Baileys Irish Cream: Adds a smooth, creamy liqueur flavor to the whipped cream filling.

• Baking Paper: Ensures easy removal of the cake and prevents sticking.

How to Create the Perfect Baileys-Filled Roulade

Step 1: Prepare Baking Space

Warm up your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a 23cm x 33cm Swiss roll tin with baking paper, ensuring complete coverage for smooth removal.

Step 2: Melt Chocolate Goodness

Gently melt dark chocolate using a microwave or double boiler technique. For microwave method, use short 15-second bursts, stirring between each interval to prevent burning.

Step 3: Create Silky Egg Base

Whisk egg yolks and caster sugar together in a large bowl until the mixture transforms into a thick, creamy, pale yellow consistency that falls in ribbons.

Step 4: Whip Egg Whites

In a separate clean bowl, use an electric mixer to whip egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted.

Step 5: Combine Chocolate Mixture

Carefully fold melted chocolate into the egg yolk mixture, creating a smooth, rich base. Work gently to maintain the airiness of the mixture.

Step 6: Incorporate Egg Whites and Cocoa

• Fold in half of the egg whites using a delicate cutting motion
• Add remaining egg whites
• Sift cocoa powder over the mixture
• Fold until just combined, maintaining maximum volume

Step 7: Bake the Sponge

Pour the mixture into prepared tin, spreading evenly with a palette knife. Bake for 20 minutes until the sponge is set but still soft.

Cool completely in the tin.

Step 8: Prepare Baileys Cream

Whip double cream with Baileys and icing sugar until soft, billowy peaks form.

The cream should be light and spreadable.

Step 9: Roll the Roulade

• Dust a sheet of baking paper with icing sugar
• Carefully turn cooled sponge onto the paper
• Spread Baileys cream evenly, leaving a 2cm border
• Gently roll from the cream-filled end

Step 10: Finish and Serve

Trim the ends for a clean presentation, dust with additional icing sugar.

Slice and serve immediately for maximum deliciousness.

Tips for Rolling and Filling Chocolate Roulade Just Right

• Cool the sponge completely before adding cream to prevent melting and ensure clean rolling.
• Use room temperature eggs for better volume when whisking, creating a lighter, airier texture.
• Fold egg whites gently to maintain their delicate structure and keep the roulade light and fluffy.
• Dust the rolling surface with icing sugar to prevent sticking and add a touch of sweetness.
• Embrace small cracks as part of the roulade's rustic charm, showing its homemade authenticity.

Twist Ideas For Chocolate Roulade With Baileys Cream

• Mocha Magic Roulade: Replace Baileys with strong espresso and add a pinch of instant coffee powder to the chocolate sponge for a rich, coffee-infused version.
• White Chocolate Raspberry Roulade: Swap dark chocolate for white chocolate and fill with fresh raspberry cream, garnishing with crushed raspberries on top.
• Nutty Chocolate Roulade: Incorporate ground almonds into the sponge mixture and fill with praline-flavored whipped cream for a crunchy, nutty experience.
• Orange Chocolate Roulade: Add orange zest to the chocolate sponge and fill with orange-infused cream, creating a citrusy chocolate dessert.

What To Eat With Chocolate Roulade With Baileys Cream

• Pair with Luxurious Irish Coffee: A warm, rich Irish coffee with fresh whipped cream complements the chocolate roulade's creamy Baileys flavor, creating a harmonious dessert experience.
• Enhance with Dark Berry Liqueur: A small glass of blackberry or raspberry liqueur highlights the chocolate's depth, providing a fruity contrast to the roulade's rich, smooth texture.
• Match with Aged Tawny Port: A smooth, slightly sweet tawny port wine beautifully balances the chocolate's intensity, offering elegant notes that elevate the dessert's complexity.
• Complement with Hazelnut Espresso Martini: A sophisticated cocktail blending espresso, hazelnut liqueur, and vodka that mirrors the dessert's indulgent chocolate and creamy Baileys undertones.

How To Keep Chocolate Roulade With Baileys Cream Fresh

• Refrigerate: Store the chocolate roulade in an airtight container, wrapped in plastic wrap, for up to 3 days in the refrigerator. Keep the dessert away from strong-smelling foods to prevent flavor absorption.
• Freeze: Carefully wrap the entire roulade or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to maintain optimal taste and texture.
• Thaw: Remove from the freezer and let the roulade defrost slowly in the refrigerator for 4-6 hours. Avoid room temperature thawing to prevent moisture buildup and potential texture changes.
• Reheat: Gently warm individual slices in the microwave for 10-15 seconds on low power.

Chocolate Roulade with Baileys Cream Recipe

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• Total Time: 40 minutes
• Yield: 8 1x

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Description

Indulgent chocolate roulade with Baileys cream whisks dessert lovers into a luxurious Irish-inspired journey of rich cocoa and smooth liqueur. Silky chocolate sponge rolls around velvety Baileys filling, creating an elegant finale that delights senses and celebrates classic comfort.

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Ingredients

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Main Ingredients:

• 6 large eggs
• 175 grams dark chocolate
• 175 grams caster sugar

Chocolate and Coating Ingredients:

• 2 tablespoons cocoa powder
• Icing sugar (for dusting)

Cream Filling Ingredients:

• 275 milliliters double cream
• 2–3 tablespoons Baileys
• 1 tablespoon icing sugar

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Instructions

1. Prepare the baking environment by heating the oven to 160°C Fan/180°C and lining a 23cm x 33cm Swiss roll tin with baking paper.
2. Carefully melt dark chocolate using a microwave or double boiler, stirring frequently to prevent burning.
3. Vigorously whisk egg yolks and caster sugar until the mixture transforms into a thick, pale cream-like consistency.
4. In a separate pristine bowl, whip egg whites using an electric mixer until they form stiff, glossy peaks.
5. Gently incorporate the melted chocolate into the egg yolk mixture, creating a smooth, rich base.
6. Delicately fold in egg whites in two stages, ensuring minimal deflation of the mixture.
7. Sift cocoa powder into the batter and fold until uniformly integrated.
8. Transfer the mixture to the prepared tin, spreading evenly with a palette knife. Bake for 20 minutes at the specified temperature.
9. Allow the sponge to cool completely within the tin, developing its distinctive texture.
10. Whip double cream with Baileys and icing sugar until soft peaks form, creating a luxurious filling.
11. Dust a sheet of baking paper with icing sugar and carefully invert the cooled sponge onto it.
12. Spread the Baileys cream evenly across the sponge, leaving a small margin at one edge to prevent overflow.
13. Carefully roll the sponge from the cream-filled end, embracing any natural cracks as part of its rustic charm.
14. Trim the ends for a refined presentation and dust generously with additional icing sugar.
15. Serve and enjoy the decadent chocolate roulade with its creamy Baileys filling.

Notes

• Chocolate Temperature Matters: Melt chocolate carefully to prevent seizing, using short microwave bursts or a double boiler for smooth, glossy results.
• Egg Whites Technique: Whisk egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted, ensuring a light, airy texture.
• Gentle Folding Crucial: Use a spatula to fold ingredients gently, maintaining the air bubbles created by whisking to keep the roulade soft and delicate.
• Serving Flexibility: Enjoy chilled for a firmer texture or at room temperature for a more mousse-like consistency, perfect for different preferences.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Cocktails
• Method: Baking
• Cuisine: Irish

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 20g
• Sodium: 50mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 150mg