Jednoduchá čokoládová roláda

Basic chocolate biscuit roulade

Easy to make and always an eyer-cacher for every visit.

Ingredients for dough:

  • 5 eggs
  • 80g caster sugar
  • 40g cocoa
  • 60g flour

Ingredients for filling:

  • 400ml milk
  • 1 chocolate pudding powder
  • 4tbsp caster sugar
  • 1 vanilla sugar
  • 100g butter
  • 100ml whipped cream
  • 100 mascarpone


  • Separate the egg whites from the yolks and whip them to a stiff froth, set aside.
  • Beat the egg yolks with the sugar until stiff and foamy. Mix on high speed for at least 3 minutes.
  • Add the sifted flour and cocoa pudding powder. Then add the egg white foam and in slow movements, mix in the eggs until you are left with a fluffy batter consistency.
  • Pour the dough onto a baking tray lined with baking paper and bake in a preheated oven at 180C for about 15-20min.
  • While still hot, roll the dough in the baking paper into a roulade shape and leave to cool.
  • Heat the milk for the vanilla filling. Take some of the milk aside and add the custard powder, sugar and vanilla sugar. When the milk comes to a boil, pour in the whisked custard powder and make a thick custard.
  • Place some cling film on top of the hot pudding to prevent a skin from forming and leave to cool like this.
  • Then just beat the butter until foamy, add the cold pudding and make a smooth filling. While the custard is cooling, whip the whipping cream with the whipping cream stiffener until stiff.
  • Add the mascarpone and beat through. Put the mixture in a food processor.
  • Roll the roll out of the parchment paper, spread 1/3 of the chocolate filling, and then spread the whipped cream mixture in the center using the pastry spatula.
  • Roll up the roll and brush the surface with the rest of the filling.
  • Put the prepared roulade in the fridge for an hour to set.

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