Chocolate Rolled Cake


Chocolate Rolled Cake

Chocolate sponge filled with cream, chocolate and fruits
Prep Time 1 hour
Total Time 1 hour
Cuisine Continental
Servings 10 people


For preparing filling:

  • 150 gms Chocolate broken into pieces
  • 2 tbsp Fresh cream
  • 10 oz Whipping cream
  • Strawberries As reqd
  • Raspberries As reqd


  • Melt the chocolate in a hot water bath till it melts. Stir in fresh cream and keep aside(pic 1 & 2).
  • In a bowl whip the cream with a beater until thick(pic 3). Keep this aside.
  • Preheat oven to 200C. Line a rectangular pan with parchment paper. Allow the paper to extend by 2 inches from either side of the pan.
  • Separate the egg whites from the yolks. Use a whisk to beat yolks and sugar together till light and creamy.
  • Sieve flour, cocoa and baking powder into the whisked yolks. Blend well.
  • Beat egg whites with a pinch of salt till they form peaks. Use a spatula to stir into the batter carefully.
  • Pour the mixture carefully into the rectangular pan. Level the top so that the surface is flat.
  • Bake in the oven for about 5-10 minutes. The sponge should only be lightly browned. Cool it. Place another parchment paper long enough for the cake on a flat table top. Sprinkle with icing sugar(pic 6).
  • Lift the sponge from the tin holding the hanging ends(pic5). Lay it flat on the prepared icing sugar(pic 7).
  • Loosen the parchment paper carefully(pic 8). Press the sponge on the sugar lightly.
  • Spread chocolate filling over the surface with a spatula.(pic 9 & 10)
  • Spread cream over the chocolate filling. Keep back 1/2 inch from the edge of the sponge(pic 11). Arrange fruits on it(pic 11).
  • Begin rolling from the longer end using the paper as an aid. Tuck the end side in(pic 12).
  • The finished roll will look like this. The seam side of sponge down(pic 13).
  • Arrange fruits on top(pic14). Chill, slice and serve.
  • -:cut the above berries into small pieces
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