I remember the first time I made Nigella Lawson’s chocolate roulade. It wasn’t an extravagant celebration, nor was it some high-stakes dinner party. It was a lazy Sunday afternoon, just me and the kitchen, with a bit of chocolate to keep me company. I had watched Nigella make this roulade on one of her shows before, and the way she spoke about it-with that warmth, like it was a personal secret she was sharing just with you-made it irresistible. The recipe was simple but somehow felt indulgent, and honestly, that was all the excuse I needed to try it out.
What drew me in wasn’t just the idea of a decadent chocolate dessert; it was the idea that making something so beautiful could be surprisingly easy. And as I stood there, watching the roulade come together, I realized that Nigella had done it again: she had turned a humble baking project into an experience. This was more than just cooking; it was about slowing down, giving yourself permission to savor each step, and knowing that, at the end, you’d be rewarded with something truly extraordinary.
So, if you’re in the mood for a dessert that’s decadent but approachable, this chocolate roulade might just become your new favorite. Trust me, it’s as much about the process as it is about the end result. And if you’re lucky enough to have a few people around to share it with? Even better.
Nigella Lawson’s Chocolate Roulade Recipe
This roulade has been a staple in my kitchen ever since I first gave it a try. It’s incredibly rich and indulgent without being overly complicated. It’s not the kind of dessert that requires precision timing or technical skill, but it’s still one of those show-stopping recipes that’ll make you feel like a pro. The key to making it so special? It’s in the simplicity of the ingredients, the way everything comes together so effortlessly, and how the end result seems to defy the ease with which it’s made.
The best part, though, is the texture. The cake is light, airy, and soft, but when paired with a rich filling (often whipped cream or mascarpone) and the dark chocolate coating, it’s a harmonious contrast that leaves you with the most perfect bite. It’s also wonderfully flexible-you can add extra flavors like orange zest or a dusting of cocoa powder to the top, depending on what you’re in the mood for.
Ingredient List
Here’s what you’ll need:
- 4 large eggs (free-range if you can)
- 100g (about 3.5 oz) caster sugar
- 100g (about 3.5 oz) dark chocolate (choose a good-quality 70% cocoa)
- 2 tablespoons of boiling water
- 1 teaspoon of vanilla extract
- A pinch of salt (don’t skip this)
- 250ml (about 1 cup) double cream (or you can use mascarpone for a more luxurious filling)
- A little bit of icing sugar for dusting
This list may seem short, but I promise, the magic happens when you combine these elements. The chocolate is obviously the star, but the eggs and sugar form the delicate base of the cake, while the cream filling provides that perfect balance of richness.
How To Make Nigella Lawson’s Chocolate Roulade?
Now that you have your ingredients, let’s dive into the process. The magic, as they say, is in the details-so let’s break it down.
- Preheat the oven to 180°C (350°F), and line a baking tray with parchment paper. This is essential, because the roulade is a delicate creature, and you want it to come out of the pan as seamlessly as possible.
- Melt the chocolate. In a heatproof bowl, break the dark chocolate into pieces and melt it gently over a simmering pot of water. Stir occasionally, and make sure it’s fully melted. Once melted, add 2 tablespoons of boiling water to the chocolate and stir well. This step not only helps the chocolate stay glossy but also makes it a little smoother, perfect for rolling later.
- Whisk the eggs and sugar. Now, in a large bowl, whisk your eggs and sugar together until the mixture becomes light and airy. It should almost triple in volume, and you’ll know it’s done when it forms soft peaks. The airiness here is crucial-it gives the roulade its delicate texture.
- Fold in the chocolate. Take your melted chocolate mixture and gently fold it into the egg and sugar mixture. Be careful not to deflate the eggs, as you want to keep that lightness. It’s a bit like folding a cloud into the batter-gentle and slow.
- Bake the roulade. Pour the mixture into your prepared tray and spread it out evenly. Bake for about 12-15 minutes, keeping a close eye on it. The roulade should look set and slightly firm to the touch, but still soft. Don’t let it bake too long or it will crack when you roll it.
- Cool the cake. Once out of the oven, place a sheet of parchment paper on top of the roulade and allow it to cool completely. This cooling process is critical, as it helps the cake firm up and makes it easier to handle when you’re ready to roll.
- Make the filling. While your roulade cools, whisk the double cream (or mascarpone if you’re feeling extra fancy) until it forms soft peaks. I like to add a teaspoon of vanilla extract at this stage, but it’s totally up to you. If you want something even more decadent, you could fold in a little melted chocolate into the cream.
- Assemble the roulade. Once the cake has cooled, gently flip it onto a clean sheet of parchment paper dusted with icing sugar. Spread the whipped cream evenly over the surface. Then, carefully lift one edge of the cake and start rolling it into a log shape. It’s like wrapping up a little present-slow and steady wins the race here.
- Serve and enjoy. Once rolled, dust with a little more icing sugar, or even some cocoa powder for that extra touch of elegance. Cut it into slices, and there you have it-your own homemade chocolate roulade, ready to impress.
Things I Learned
- Patience is key. The first time I made this, I rushed the cooling process, and it cracked when I tried to roll it. Turns out, waiting for the cake to cool down fully is crucial to prevent that cracking. Patience really does pay off with this recipe!
- Don’t be afraid of the cracks. Even if you do end up with a few cracks in the cake, it doesn’t take away from the taste. Sometimes, the little imperfections give it character, and honestly, when it’s covered with whipped cream and dusted with icing sugar, no one will care about the cracks.
- The chocolate matters. Using good-quality dark chocolate makes a world of difference. I learned this the hard way when I used a cheaper chocolate once-it just didn’t melt as smoothly, and the flavor wasn’t as rich. So, invest in that good dark chocolate; it’s worth it.
- You can play with the filling. While I’ve stuck with whipped cream more often than not, you can experiment with mascarpone or even a mix of mascarpone and whipped cream for a more indulgent filling. Adding a little citrus zest or a handful of crushed nuts in the filling can also elevate the dessert.