Strawberry & Chocolate Ganache Roulade
By BerryWorld
Published on 21 September 2021
This Strawberry & Chocolate Ganache Roulade is a scrumptious after-dinner combination of silky chocolate, juicy BerryWorld strawberries and a fluffy sponge. It’s relatively simple to make, with just a handful of ingredients for the cake and a few extras for the ganache, but makes an impressive dessert. While roulades come in savoury and sweet versions, most people are familiar with the humble swiss roll or the Christmas yule log. The word roulade means “to roll” in French – and it makes sense when you see the final result in all its glory. Serve with a scoop of ice cream for some extra indulgence.Time and servings
2 hrs 40 minsTotal time
4Servings
40 minsPrep time
2 hrsCooking time
Ingredients
- 150 g of strawberries, plus a few extra for decoration
- 100 g of caster sugar
- 380 ml of double cream
- 15 g of unsalted butter, softened
- 1 tbsp of icing sugar, for dusting
- 2 tbsp of cocoa powder
- 1 pinch of cream of tartar
- 250 g of chocolate, broken up
- 4 eggs, separated into yolks and whites
Method
Step 1
Preheat the oven to 200°C /180°C fan/gas mark 6. Butter a 32cm x 23cm swiss roll tin and line with greaseproof paper.Step 2
Whisk the egg yolks until they’re thick and creamy, then slowly beat in the cocoa powder and half of the caster sugar.Step 3
In a separate bowl, using clean whisks, beat the egg whites until they form soft peaks, then gradually add the remaining caster sugar and the cream of tartar.Step 4
Beat a spoonful of the egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon until well combined. Pour into the prepared tin, making sure it’s spread into the corners, and bake for 15 minutes until the mix is cooked through and springs back when you gently touch the centre.Step 5
Cool for 5 minutes then turn out onto a large sheet of greaseproof paper dusted with cocoa powder. Gently peel off the greaseproof paper your roulade was cooked in. Roll the cake up into the shape of a log in the new paper and leave it to cool on a wire rack.Step 6
Now for the ganache. Put the chocolate and butter in a mixing bowl. Heat the double cream in a pan until almost boiling, then add the chocolate and butter and stir until they’ve melted and the mixture is smooth. Pop it in the fridge to chill for 10 minutes until it firms up.Step 7
Chop half of the strawberries into small pieces and stir into half the ganache. Unroll the sponge and spread the ganache over the top.Step 8
Slice the remaining strawberries and spread them in a layer on top of the ganache. Re-roll the cake carefully so you don’t squeeze the filling out. Don’t worry if it cracks. Spread the remaining ganache over the outside of the cake and top with some additional strawberry slices. Dust with a little icing sugar to serve.