Nutty Chocolate Christmas Roulade

Nutty Chocolate Christmas Roulade


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Enjoy eating Roulade but wish to create your own? Using this Nutty Chocolate Christmas Roulade recipe, you create one yourself in your very own kitchen. The secret ingredient to a good Roulade is Irish Cream liqueur. Treat your family by making this homemade Christmas Roulade.

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Time needed

15-20 min preparation + 20-25 min cooking

Serving Size / Yield

6-8 servings


  • Unsalted butter, for greasing
  • 6 oz. of dark chocolate
  • 6 large eggs, separated
  • ¾ cup of sugar
  • 2 tablespoons of cocoa powder
  • 1 1/3 cups of heavy cream
  • 4 tablespoons Irish Cream liqueur
  • Icing:
  • ¼ cup of confectioners’ sugar
  • 2 teaspoons of heavy cream
  • 2-3 teaspoons of Irish Cream liqueur
  • Chopped nuts, for garnish

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Preheat the oven at 350F. Light grease the Swiss roll tin with unsalted butter and line it up with parchment paper.
Break the dark chocolate into pieces and place in a heatproof bowl underneath a pan of simmering water to melt. Once the chocolate is nicely melted and stirred, let it cool slight.
In large mixing bowl using an electric mixer, whisk the egg whites until they are fluffy and stiff.
In a separate mixing bowl, combine the sugar and egg yolks and whisk them together until they appear light, thick, and cream. Place the cooled, melted chocolate and blend nicely with the egg and sugar mixture. Add 2 large spoonful of egg whites into the chocolate mixture and mix gently. Sift the cocoa powder into the mixture.
Place the mixture into the Swiss roll tin. Bake for 20-25 minutes or until the cake is nicely risen and firm on top. Let it cool to room temperature.
In a small mixing bowl with an electric mixer, whip the Irish Cream liqueur until it is thick enough to hold its shape.
On a flat surface, light sprinkle confectioners’ sugar onto a large piece of parchment paper. Place the cake onto the parchment paper. Spread the whipped cream on the surface of the cake. Be careful not to spread near or over the edges; this will prevent the whipped cream from spilling out of the cake once you roll.
Using a sharp knife, cut about halfway through the cake. This will help with rolling and will give you a tighter neater roulade.
Roll the cut edge tightly to start the rolling. With the help of the parchment paper, gently pull it up and go over the roll. Continue to roll until the roll is secure. Place the chopped nuts on top of the roulade
Transfer the roulade to a serving platter
In a small mixing bowl, mix together the confectioners’ sugar, cream, and the Irish cream liqueur until it has a smooth consistency. Drizzle the icing on top of it.

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