The Christmas season is here and I am loving it! Mostly because I made this Chocolate Roulade with Baileys Cream! I saw the fabulous Mary Berry make this at the BBC Good Food Bakes & Cakes Show back in 2014 and the whole audience was drooling. Although her original recipe doesn't feature any Baileys, at the show she put a good glug of it into the cream and I thought it sounded delicious. When I was invited over for dinner at a friend's house I took this over for dessert, much to everyone's delight! It's also naturally gluten free, so it's a fabulous dessert for your coeliac friends too!
How to make Chocolate Roulade with Baileys Cream...
To start I whisked up the egg yolks and caster sugar until thick and creamy. Then I whisked up the egg whites until stiff peaks formed.
I added melted chocolate into the egg yolk mixture. Then I mixed in one tablespoon of the egg whites. I folded in the rest of the egg whites gently, and then the cocoa powder.
I poured the mixture into a lined baking tray. If you have a swiss roll tin you can use that, but I just used a regular baking tray. It baked for 20 minutes and I left it to cool in the tin.
When it was completely cool I whipped up the double cream with icing sugar and Baileys. I tipped the sponge out onto a piece of baking paper dusted with icing sugar. Then I spread the cream over it, leaving a little gap at the end.
I gently rolled the sponge up. It will crack, this is meant to happen and also makes a nice effect! The Chocolate Roulade with Baileys Cream is so light and delicious, the sponge has a great fudgey texture and the hit of Baileys in the cream adds festive decadence.
Recommended equipment & ingredients*
|Swiss Roll tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Stand mixer|
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More Baileys recipes...
|Baileys Cheesecake (No Bake)||Baileys Cheesecake Chocolate Brownies||Chocolate Guinness Cake with Baileys Buttercream|
|Baileys Chocolate Traybake||Baileys Creme Caramel||Baileys Chocolate Cupcakes|
Chocolate Roulade with Baileys Cream
For the roulade
- 175 g Dark chocolate melted
- 175 g Caster sugar
- 6 Eggs large, separated
- 2 tbsp Cocoa powder sieved
- Icing sugar to dust
For the Baileys cream
- 275 ml Double cream
- 2-3 tbsp Baileys
- 1 tbsp Icing sugar
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a swiss roll tin or large baking tray with a lip with baking paper.
- Melt the dark chocolate in a glass bowl over water, or in the microwave. If melting in the microwave make sure to use a microwave safe bowl, start with a 30 second blast, stir the chocolate, then continue with 10 second blasts stirring in between until melted
- Whisk up the yolks of the eggs and the caster sugar until thick and creamy
- Use an electric food mixer or electric hand whisk to whisk up the whites from the eggs until stiff peaks form
- Whisk the melted chocolate into the egg yolk mixture
- Fold in half of the egg whites, then add the rest and fold in gently
- Finally fold in the sieved cocoa powder
- Pour the mixture into the baking tray. Bake for 20 minutes then leave to cool in the tin
- Whip up the double cream with the ciing sugar and the Baileys
- Tip the sponge out onto a piece of baking paper dusted with icing sugar and spread the cream over it, leave about a 2 cm space at one end of the sponge
- Gently roll the sponge up starting with the cream filled end, don't worry if it cracks as it is supposed to. Trim the ends with a sereated knife for a neater finish. Dust it with more icing sugar if you like
- Serve immediately, store leftovers in the fridge and eat within 2 days
If you like this, check out more of my Swiss Roll recipes!
Or check out my Christmas recipes!
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