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Baileys chocolate roulade
Baileys chocolate roulade
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulgent chocolate roulade, a chocoholic's fantasy.
Ingredients:
  • Melted butter, to grease
  • 200g good-quality dark cooking chocolate, chopped
  • 60ml (1/4 cup) warm water
  • 6 eggs, at room temperature, separated
  • 100g (1/2 cup, firmly packed) brown sugar
  • 100g dark chocolate melts, to decorate
  • 100g white chocolate melts, to decorate
  • 185ml (3/4 cup) thickened cream
  • 40.00 ml Original Irish Cream liqueur
  • 15.00 gm cocoa powder, sifted, to dust
Instructions:
  • Preheat oven to 180°C. Grease a Swiss roll pan (24 x 30cm base measurement) with melted butter, then line it with trimmed non-stick baking paper.
  • In a small heatproof bowl, combine the cooking chocolate and water. Place the bowl over a saucepan with simmering water (ensure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate melts and the mixture is smooth. Then, remove from heat.
  • Beat egg yolks and sugar until thick and pale with an electric beater. Fold in chocolate mixture gently with a large metal spoon until combined.
  • With a spotless electric beater, whip the egg whites in a spacious, clean, dry bowl until soft peaks form. Gently fold a large spoonful of egg white into the chocolate mixture, then fold in the rest of the egg whites until well combined. Transfer the mixture into the prepared pan and delicately even out the surface using the back of a spoon.
  • Bake in a preheated oven for 18-20 minutes until a skewer comes out clean. Cover immediately with a piece of non-stick baking paper and a damp tea towel. Allow to cool on the tray for 30 minutes until fully cooled.
  • Next, melt the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate is smooth. Pour the melted chocolate onto a clean, cold work surface like marble and let it set for 5 minutes. Using a large sharp knife at an angle, create chocolate curls by dragging the blade over the set chocolate. Transfer the curls to a tray and repeat the process with white chocolate melts.
  • Whisk the cream and Baileys together in a large bowl using an electric beater or a balloon whisk until soft peaks form.
  • Place a piece of non-stick baking paper slightly larger than the roulade on a work surface, dust evenly with cocoa powder. Turn the roulade onto the cocoa-dusted paper. Spread cream mixture evenly over the roulade. Roll up the roulade firmly using the baking paper underneath as a guide. Wrap the baking paper around the roulade, place seam-side down on a tray. Chill in the fridge for 2 hours, then serve decorated with chocolate curls.

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