Good Mood Recipe

Double Chocolate Roulade

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(1 vote)
Double Chocolate Roulade
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1 min
ready in 3 h. 1 min
Ready in


For the sponge
3 egg whites
6 tablespoons sugar
3 egg yolks
3 ounces Pastry flour
1 teaspoon Baking powder
3 tablespoons Cocoa
sugar (for rolling)
For the filling
3 sheets silver gelatin
3 ½ ounces white Chocolate
9 ounces Mascarpone
1 tablespoon lemon juice
3 tablespoons sugar
7 ounces Whipped cream
7 ounces chocolate-nut spread (such as Nutella)
To serve
powdered sugar
How healthy are the main ingredients?
MascarponesugarChocolatesugarWhipped creamCocoa

Preparation steps


Preheat the oven to 200°C / 400°F. For the sponge cake: Whip the egg whites with 1 tablespoon water and the sugar until stiff. Whisk egg yolks then stir in. Mix the flour with the baking powder and the cocoa powder, sift over the egg mixture then fold in. Transfer to a small rimmed baking pan lined with parchment paper, smooth the top and bake for about 8-10 minutes.


Invert the still warm cake onto a cotton cloth sprinkled with sugar, remove the parchment paper, roll up the cake with the cloth and let cool.


For the filling: Bloom the gelatin in cold water. Melt the white chocolate over a hot water bath and let cool slightly. Mix the marscapone with the lemon juice, sugar and melted chocolate. Gently melt the gelatin in a saucepan over medium heat then stir into the cream mixture. Whip the heavy cream until stiff and fold into the cream mixture.


Unroll the cake gently. Transfer the chocolate spread to a piping bag fitted with a medium tip and pipe 5 strips, lengthwise, over cake. Carefully spread the filling over top and roll back up. Refrigerate at least 2 hours. Sprinkle with powdered sugar, arrange on a plate and serve.