Chocolate Amaretto Roulade
A rich and elegant chocolate roulade filled with a silky amaretto mascarpone cream, perfect for festive occasions.
- Total40 min
- DifficultyMedium
- Servings12
This showstopping roulade is a wonderful alternative to the traditional Christmas pudding, or a luxurious finish to a festive dinner party. The light, airy sponge is rolled with a rich, boozy cream that melts in the mouth.
Despite its impressive look, it's surprisingly simple to make. The key is to beat the eggs and sugar thoroughly and roll the sponge while it's still warm, so it doesn't crack. Serve it dusted with cocoa or icing sugar for a truly elegant dessert.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F (fan 350°F, gas 5). Butter a 30cm Swiss roll tin, line it with baking parchment, then dust with caster sugar and shake out any excess.
- In a large bowl, beat the eggs and caster sugar together until pale, thick and tripled in volume – about 10 minutes with an electric mixer. The mixture should leave a ribbon trail when you lift the whisk.
- Sift the flour, baking powder and cocoa over the egg mixture, add the ground almonds, and fold in gently with a large metal spoon, being careful not to deflate the mixture.
- Spoon the batter into the prepared tin and spread it evenly to the corners. Bake for 12 minutes, or until the cake feels firm to the touch.
- Lay a sheet of baking parchment on the work surface and scatter it with caster sugar. Turn the cake out onto the parchment, then carefully peel off the backing paper.
- Roll up the roulade lengthways, using the parchment to help you, and leave it to cool completely.
- For the filling, beat the mascarpone, melted chocolate, sifted icing sugar and amaretto together until smooth. Chill until firm enough to spread.
- Carefully unroll the cooled sponge, spread the filling evenly over it, then re-roll. Don't worry if it cracks a bit. Dust with cocoa or icing sugar before serving.
💡 Tips
- Use a stand mixer if you have one – beating the eggs and sugar for the full 10 minutes is essential for a light sponge.
- Roll the sponge while it's still warm to prevent cracking; the filling will help it stay rolled once cooled.
- Chill the filled roulade for at least an hour before serving for cleaner slices.
Inspired by a recipe from Olive Magazine