I’m excited to share with you my recipe for an exquisite Chocolate Mascarpone Roulade. This dessert is a true masterpiece, combining the rich, velvety texture of chocolate sponge cake with the creamy indulgence of mascarpone cheese. It’s a dessert that not only tantalizes the taste buds but also captivates the eye with its elegant spiral design.
The art of creating a roulade, or Swiss roll, dates back to the 19th century in Central Europe. This particular recipe elevates the classic with the addition of luxurious mascarpone and dark chocolate, creating a dessert that’s both sophisticated and comforting. The light, airy chocolate sponge provides the perfect canvas for the luscious mascarpone filling, while the addition of walnuts adds a delightful crunch and depth of flavor.
Whether you’re preparing for a special occasion or simply want to treat yourself to something extraordinary, this Chocolate Mascarpone Roulade is sure to impress. Let’s dive into the world of fine pastry and create a dessert that’s worthy of the finest Parisian patisseries.
Ingredients
For the cake:
- 4 large eggs, at room temperature
- 4 tablespoons (50g) granulated sugar
- 2 tablespoons (15g) unsweetened cocoa powder, plus extra for dusting
- 50g (1/2 cup) walnut kernels, finely chopped
For the filling:
- 250g (1 cup) mascarpone cheese, at room temperature
- 60g (2 oz) dark chocolate (70% cocoa solids), melted and cooled
Step-by-Step Instructions
- Prepare the Oven and Pan: I begin by preheating my oven to 180°C (350°F). Then, I line a Swiss roll tin or jelly roll pan (approximately 23cm x 33cm or 9″ x 13″) with parchment paper, ensuring it slightly overhangs the edges. This will make it easier to remove the cake later.
- Separate and Beat the Eggs: Carefully, I separate the eggs, placing the yolks in a large mixing bowl and the whites in another. Using an electric mixer, I beat the egg yolks with the sugar for about 3-5 minutes until the mixture becomes pale, creamy, and has doubled in volume. This process, known as the ribbon stage, is crucial for creating a light, airy sponge.
- Whisk the Egg Whites: In a clean, dry bowl, I whisk the egg whites until stiff peaks form. It’s important to ensure there’s no yolk or grease in the bowl, as this can prevent the whites from whipping properly. The whites should be glossy and hold their shape when the whisk is lifted.
- Incorporate Cocoa: Gently, I sift the cocoa powder over the egg yolk mixture. Using a large metal spoon or a rubber spatula, I fold it in with a light hand, careful not to deflate the mixture.
- Combine Mixtures: Now comes a crucial step. I add one-third of the whisked egg whites to the chocolate mixture and fold it in gently to loosen the batter. Then, I carefully fold in the remaining whites in two additions. The key here is to maintain as much air in the mixture as possible while ensuring it’s evenly combined.
- Add Walnuts: I sprinkle the finely chopped walnuts over the batter and fold them in gently, distributing them evenly throughout the mixture.
- Bake the Sponge: I pour the batter into the prepared tin, using an offset spatula to spread it evenly into the corners. Then, it goes into the preheated oven for 12-15 minutes. I keep a close eye on it, as overbaking can make the sponge difficult to roll. The cake is done when it’s springy to the touch and has just started to shrink away from the sides of the tin.
- Prepare for Rolling: While the cake is baking, I lay out a clean tea towel and dust it generously with cocoa powder. As soon as the cake comes out of the oven, I turn it out onto the prepared towel. Working quickly but carefully, I peel off the parchment paper.
- Roll the Cake: Starting from one of the short ends, I use the towel to help me roll the cake up tightly. I leave it wrapped in the towel to cool completely. This process of rolling while warm helps prevent cracking when we fill and re-roll later.
- Prepare the Filling: While the cake cools, I prepare the filling. In a mixing bowl, I combine the room temperature mascarpone with the melted and cooled dark chocolate. I mix them gently but thoroughly until they’re well combined and no streaks remain. The result should be a smooth, chocolatey cream.
- Fill and Re-roll: Once the cake is completely cool, I carefully unroll it. It may try to stay curled, but that’s fine. I spread the mascarpone-chocolate mixture evenly over the surface of the cake, leaving a small border around the edges to prevent overflow. Then, using the tea towel as a guide, I re-roll the cake tightly, this time without the towel inside. I place the roll seam-side down on a serving plate.
- Finish and Chill: For the final touch, I dust the top of the roulade with a little more cocoa powder or a sprinkle of powdered sugar. This not only adds to the visual appeal but also enhances the chocolate flavor. I then refrigerate the roulade for at least an hour to allow the filling to set and the flavors to meld.
Nutrition Information
This Chocolate Mascarpone Roulade serves approximately 8-10 people. Per serving (based on 10 servings):
- Calories: 280
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 105mg
- Sodium: 45mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 6g
Please note that these values are estimates and may vary based on specific ingredients and serving sizes.
Tips for the Perfect Chocolate Mascarpone Roulade
- Room Temperature Ingredients: Ensure your eggs and mascarpone are at room temperature. This helps create a smoother batter and filling.
- Don’t Overbeat: When folding in the egg whites and walnuts, be gentle to maintain the air in the batter. This ensures a light, fluffy sponge.
- Cooling is Crucial: Allow the cake to cool completely before unrolling and filling. This prevents the filling from melting and makes re-rolling easier.
- Chilling Time: Don’t skip the refrigeration step. It allows the flavors to meld and makes slicing cleaner.
- Serve with Style: For an extra touch of elegance, serve slices with a dollop of whipped cream and a few fresh berries.
Conclusion
This Chocolate Mascarpone Roulade is more than just a dessert; it’s a celebration of texture and flavor. The light, airy chocolate sponge provides the perfect contrast to the rich, creamy mascarpone filling. The addition of walnuts adds a subtle crunch and depth of flavor that elevates this dessert to new heights.
What makes this roulade truly special is its versatility. It’s elegant enough for the most sophisticated dinner party, yet comforting enough for a cozy family gathering. The combination of dark chocolate and mascarpone creates a balance of flavors that’s not too sweet, making it appealing to a wide range of palates.
As you slice into this roulade, you’ll be rewarded with a beautiful spiral of dark cake and creamy filling. The aroma of chocolate and nuts will fill your kitchen, creating an atmosphere of warmth and indulgence. Each bite offers a perfect balance of textures and flavors, from the tender cake to the smooth filling and the occasional crunch of walnut.
Whether you’re an experienced baker or trying your hand at a roulade for the first time, this recipe is designed to guide you to success. The result is a dessert that not only tastes incredible but also looks stunning on the plate. It’s a testament to the magic that happens when simple ingredients are combined with care and attention to detail.
So, roll up your sleeves, preheat that oven, and get ready to create a dessert that will have your friends and family begging for seconds. This Chocolate Mascarpone Roulade isn’t just food; it’s an experience, a moment of pure pleasure that lingers long after the last crumb has been savored. Enjoy the process, and most importantly, enjoy every delicious bite!
