Nigella Chocolate Roulade Recipe [GUIDE]

Nigella Lawson’s Chocolate Roulade is a decadently rich dessert that stands as a testament to the beauty of simplicity in baking. If you’ve ever felt intimidated by the idea of making a roulade, Nigella’s version might just change that for you. It’s one of those recipes that looks impressive, yet it doesn’t require a lot of fiddling or fancy techniques-just a few key steps and you’ll have a show-stopping dessert on your hands.

This roulade is essentially a sponge cake but instead of being airy and light like your traditional sponge, it’s moist, slightly dense and deeply chocolatey. It’s filled with a velvety, creamy chocolate filling which adds an extra layer of indulgence that almost feels like you’ve fallen into the world of rich chocolate mousse. The roulade is rolled up like a Swiss roll, showcasing all that decadent filling in every slice. Once dusted with a little powdered sugar, it looks like something out of a Parisian bakery but with the added charm of being homemade.

For me, it’s one of those desserts that gives off a welcoming vibe, like you’re in a cozy kitchen on a rainy afternoon, trying something new and exciting but not too difficult.

Nigella Chocolate Roulade Recipe

Ingredients Needed

You won’t need to search high and low for fancy ingredients here. In fact, what makes this recipe so lovable is that it uses basic ingredients, yet the result feels so luxurious.

Here’s what you’ll need:

1. Dark Chocolate: This is the star of the show. Nigella calls for 70% cocoa solids which gives the roulade its deep, bittersweet flavor. If you’re a chocolate lover, you’ll want to go for something high-quality-this is your moment to shine with that rich, dark chocolate.
2. Eggs: The eggs are the base of the sponge, helping give it structure. Don’t skip the step of beating them well as that’s key to the lightness of the roulade.
3. Caster Sugar: Fine sugar is what makes the sponge light and airy. It dissolves better than granulated sugar, giving the cake that silky texture.
4. Butter: Melted butter adds richness and keeps the sponge from being too dry.
5. Flour: Just a small amount of plain (all-purpose) flour is used. It helps with the structure but don’t expect a dense, flour-heavy cake.
6. Baking Powder: It’s a subtle addition but it helps give the cake a slight lift so it’s not too dense.
7. Cream: Whipping cream is whipped into a luscious, thick filling. It’s one of the simplest joys-whipping cream until it’s fluffy and airy, then folding in some chocolate. Trust me, this is the kind of filling you want to eat with a spoon.
8. Icing Sugar (Powdered Sugar): For dusting the roulade and adding a touch of sweetness and visual appeal. The white dusting over the dark chocolate creates a beautiful contrast that makes the roulade look polished and elegant.

Equipment Needed

Luckily, Nigella’s roulade doesn’t call for specialized equipment. Most of what you need is already probably lying around in your kitchen. But here’s a list to make sure you’re good to go:

1. Baking Tray: A shallow rectangular baking tray is essential for spreading the batter out evenly. I use one that’s about 12 x 9 inches (30 x 23 cm). If you’re unsure, go with one that’s just big enough to give the batter enough space to spread but not too much space where the sponge will be too thin.
2. Parchment Paper: This is your lifesaver. The roulade can be a bit delicate and parchment paper will help ensure you get it out of the tray without any hassle. Make sure to line the tray well.
3. Electric Mixer: An electric mixer is helpful but you can also whip the eggs by hand if you’re in the mood for a bit of a workout. The key is getting a good amount of air into the eggs to ensure your sponge rises well.
4. Rubber Spatula: You’ll need this to gently fold the ingredients together, especially when incorporating the whipped cream and chocolate filling.
5. Tea Towel or Cloth: This is used to help roll the roulade once it’s baked. It’s important to have a clean, dry cloth ready as the roulade needs to cool while rolled up to avoid cracking later.
6. Sharp Knife: To slice and serve with precision. Trust me, a clean cut makes all the difference in presentation.

Instructions To Make Nigella Lawson’s Chocolate Roulade

The beauty of this recipe is how it walks you through each stage without feeling overly complicated. Here’s how to make it:

1. Preheat the Oven: Set the oven to 180°C (350°F) and line your baking tray with parchment paper. I love making sure the paper is slightly crinkled so the batter doesn’t slip around too much during baking.
2. Melt the Chocolate: Break the dark chocolate into pieces and melt it gently in a heatproof bowl over a pan of simmering water (double boiler method). Stir until completely smooth, then set it aside to cool slightly. The smell of melting chocolate is the definition of indulgence!
3. Prepare the Egg Mixture: In a large bowl, whisk the eggs and caster sugar together until pale and fluffy. You’re aiming for a light, airy texture that looks almost mousse-like. If you’re using an electric mixer, this should take about 5-7 minutes. It’s hard not to be tempted to dip your finger in this fluffy, sweet mixture.
4. Fold in the Flour: Once the eggs and sugar have been beaten together, gently fold in the flour and a little baking powder. Be as delicate as possible here-overmixing could result in a denser sponge.
5. Add the Butter and Chocolate: Stir in the melted butter and the cooled chocolate. Again, fold gently so you don’t deflate all the air you’ve worked so hard to create. The batter should look rich and smooth by now and you’ll want to pour it into your prepared baking tray.
6. Bake: Bake in the preheated oven for about 15 minutes or until the sponge is firm to the touch. Once done, it’s important to let it cool just slightly before you attempt to roll it up. If you roll it while it’s too hot, it could crack.
7. Prepare the Filling: While the sponge is cooling, whip the cream until it forms soft peaks. Gently fold in a little icing sugar and a splash of vanilla extract if you like. The texture of the whipped cream should be just thick enough to hold its shape without being too stiff.
8. Assemble the Roulade: Once the sponge is cool enough to handle, place a clean, dry tea towel on the counter, dust it with some icing sugar and turn the sponge out onto the towel. Peel off the parchment paper, then spread the whipped cream mixture evenly over the surface. Carefully roll the sponge up from one end to the other, using the towel to help guide it, making sure it doesn’t crack.
9. Serve: Once rolled, dust with more icing sugar and maybe even a little cocoa powder for added drama. Slice into it and you’ll see that chocolatey goodness swirling inside.

What I Learnt

There’s something so magical about this dessert that makes you feel like a pro, even if you’ve never baked before. The roulade has a somewhat intimidating reputation but in reality, it’s just a series of small steps that all come together in a beautiful, delicious end result. I learned that patience is key-taking time to get the eggs and chocolate just right is what really makes the roulade special. It’s also a reminder that with a few quality ingredients, you don’t need to be an expert baker to create something extraordinary.

I also learned that rolling a sponge cake can be a little nerve-wracking the first time, especially with a delicate chocolate filling but if you keep the pressure light and use the towel to your advantage, it works out beautifully.

FAQs

Can I Make Nigella’s Chocolate Roulade Ahead Of Time?

Yes! You can absolutely make it ahead of time. In fact, letting it rest in the fridge overnight actually helps the flavors meld together beautifully. Just be sure to wrap it well in plastic wrap once it’s cooled, and when you’re ready to serve, you can either leave it out for a bit to take the chill off or serve it straight from the fridge. Perfect for making it the day before a dinner party!

What Can I Substitute For The Cream In The Filling?

If you’re looking for a non-dairy option, you can use coconut cream for a lighter, slightly tropical twist. I’ve also tried mascarpone cheese mixed with a little sugar and vanilla extract for a more decadent filling. Both give you that creamy richness, just with a different flair. If you’re trying to cut down on the richness, whipped Greek yogurt is a fun alternative too!

My Roulade Cracked While Rolling. What Did I Do Wrong?

Ah, cracking can sometimes happen, but don’t stress-it still tastes amazing! The key is to let the sponge cool a bit before you try rolling it, so it doesn’t break on you. Also, when rolling, use a gentle touch-if you roll too tightly or too quickly, you might get cracks. I’ve learned the hard way, trust me! And if it does crack, you can always cover it with more whipped cream or chocolate ganache-it’s like a ’happy accident’ you get to work with.