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.
Ingredients
Scale
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
Instructions
- 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.
- Carefully melt dark chocolate using a microwave or double boiler, stirring frequently to prevent burning.
- Vigorously whisk egg yolks and caster sugar until the mixture transforms into a thick, pale cream-like consistency.
- In a separate pristine bowl, whip egg whites using an electric mixer until they form stiff, glossy peaks.
- Gently incorporate the melted chocolate into the egg yolk mixture, creating a smooth, rich base.
- Delicately fold in egg whites in two stages, ensuring minimal deflation of the mixture.
- Sift cocoa powder into the batter and fold until uniformly integrated.
- Transfer the mixture to the prepared tin, spreading evenly with a palette knife. Bake for 20 minutes at the specified temperature.
- Allow the sponge to cool completely within the tin, developing its distinctive texture.
- Whip double cream with Baileys and icing sugar until soft peaks form, creating a luxurious filling.
- Dust a sheet of baking paper with icing sugar and carefully invert the cooled sponge onto it.
- Spread the Baileys cream evenly across the sponge, leaving a small margin at one edge to prevent overflow.
- Carefully roll the sponge from the cream-filled end, embracing any natural cracks as part of its rustic charm.
- Trim the ends for a refined presentation and dust generously with additional icing sugar.
- 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