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Chocolate Roulade


6 large eggs, separated
125g castor sugar
50g cocoa powder, sifted
For the filling:
250ml cream
2 tablespoons castor sugar
2 tsp instant coffee powder
50g roughly chopped pecan nuts
1 tablespoon butter
2 tablespoons sugar


  1. Heat the oven to 150°C.
  2. Line a baking tray with clingwrap (yes that plastic stuff!).
  3. Beat the egg yolks and castor sugar until pale and fluffy. Fold in the sifted cocoa powder.
  4. In another bowl, whisk the egg whites to stiff peaks.
  5. Fold the egg whites into the egg yolk mixture until well combined.
  6. Pour the mixture into the lined baking tray and bake in the oven for 20 minutes.
  7. Lay a piece of greaseproof on the counter and sift a thin layer of cocoa powder all over it.
  8. When the roulade is cooked allow it to cool and then turn it out onto the greaseproof and careful peel off the clingwrap.
  9. Meanwhile heat the butter and add the nuts and sugar and let the nuts “roast” a little until the sugar caramalises. Allow them to cool.
  10. Beat the cream and castor sugar until thick and make a paste of the coffee powder with a little water and add that to the cream.
  11. Spread the coffee cream all over the roulade and sprinkle with the sugared nuts.
  12. Carefully roll up the roulade, using the greaseproof to help fold up the roulade and twist the ends to secure the roll. Refrigerate for a few hours before serving.
  13. Serve with Balsamic and Basil strawberries or a berry coulis.