It is chocolate dessert time! It is finally Friday and why not celebrate with a great dessert to start the weekend off right?
This tasty chocolate roulade has chocolate and then more chocolate, whipped cream and sweet strawberries and the best part? It all comes together fast and easy.
Im too tired to start baking on a Friday night you might be thinking, but with this recipe you can whip up a great, homemade dessert in less then 30 minutes!
This chocolate roulade is a great example that you don’t have to slave all day in the kitchen to create a gorgeous and delicious dessert.
I got this recipe from my mom, this is one of her go to recipes for a fast and super tasty dessert that is a crowd pleaser.
If strawberries are not quite in season for you yet you can use 2 bananas instead, chocolate and banana is a great combination. Or why not cherries, that would also work great! What I like about this recipe is how versatile it is, use your favorite berry or fruit and make your own favorite combination.
Have a great Friday everyone, I will be enjoying mine with a big slice of this roulade.
Happy baking and enjoy!
- 3 eggs
- 1 ½ dl sugar
- 2 tablespoon flour
- 2 tablespoon potato flour or corn starch
- 2 tablespoon cocoa powder
- 1 ½ teaspoon baking powder
- 3 dl heavy whipping cream
- 400-500 g fresh strawberries, chopped
- 100 g good quality dark chocolate, finely chopped
- 1 tablespoon butter
- powder sugar and butter for the cake pan
Pre heat the oven to 240 C and prepare a pan (30x40cm) lined with a butter a sheet of parchment paper. It is important to butter it or the cake will stick to it.
In a large bowl, whisk the eggs and sugar until pale and thick. In a separate bowl mix the dry ingredients, flour through baking powder. Sift the mixture and gently fold in to the egg mixture.
Pour the batter into the prepared tin, spread the mixture with a spatula to all sides and level the top. Bake for about 4 minutes, it is important to watch the cake, it bakes fast. While the cake is in the oven place a parchment paper an a kitchen towel and cover with powder sugar.
When the cake is done immediately turn it out on to the dusted parchment paper and gently peel of the parchment paper from the top. Leave to cool for about 5 minutes, this does not take long.
While the cake is cooling, whip 3 dl of the cream to soft peaks. Speed on the cooled cake and sprinkle strawberries and half of the finely chopped chocolate leaving a line of about 10 cm with only cream. Roll from shortest end, using the new baking parchment to help you. Start at the end with strawberries and chocolate.
Add the reserved chocolate and butter to a microwave safe bowl and heat on high for 30 seconds. Stir until the chocolate is melted.
Dust the roulade with powdered sugar and drizzle with the chocolate sauce. Can be served directly or stored in the refrigerator.