Strawberry Filled Chocolate Roulade

READY IN: 1hr 12mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 15x10 inch jelly roll pan with parchment. Preheat oven to 400 degrees F.
  • Melt the chocolate in the water, then cool slightly.
  • Place the eggs and sugar in a bowl and whisk until foamy. Whisk in the chocolate in a thin stream. Sift the flour and cocoa together and fold into the mixture. Pour into the pan and level the top.
  • Bake for 12 minutes.
  • Dust a sheet of baking parchment with confectioner's sugar, turn out the roulade and peel off the lining parchment. Roll up the roulade with the fresh parchment on the inside. Place on a cooling rack, cover with a damp towel, and let cool completely.
  • Whisk the cream. Unroll the roulade and spread with the cream. Sprinkle the sliced strawberries in the cream and re-roll.
  • Place the roulade on a plate and dust with confectioners' sugar. Serve sliced, garnished with the chocolate and strawberries.
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