Chocolate Coffee Meringue Roulade
To all of you out there who love chocolate, you can never have too many chocolate recipes in your arsenal. 🙂 You can just keep on collecting them and choose one that you like each time. That’s how I do it. 🙂
So here we go with another chocolate dessert – Chocolate Coffee Meringue Roulade. It is so gorgeous and delicious. You can serve it to your guests when hosting either a small gathering or even a huge party. It would make an excellent after-dinner treat too over the weekend when all you want is to spend some quality time with your family.
For beginners, you might find your ‘rolling’ not so good, but that’s totally fine. Almost all, if not all, meringue roulades crack when you roll them up anyway. But if this bothers you, you can always conceal those imperfections with some decorative touches like fruits or melted chocolate.
Some recipes require cocoa powder, but some add melted chocolate to the meringue base, and that’s what exactly we are going to do. Also, you should not get intimidated working with meringues because they are fun to make. The more you make them, the easier they get. 🙂
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Chocolate Coffee Meringue Roulade
- Total Time: 1 hour 3 minutes + chilling time
- Yield: 10 servings 1x
Description
This gorgeous Chocolate Coffee Meringue Roulade is so tasty. Its taste is as beautiful as it looks!
Ingredients
6 medium egg whites
330 grams golden caster sugar
2 tablespoons plain flour
60 grams ground almonds
1 tablespoon espresso coffee powder (dissolved in 1 teaspoon of boiling water)
dark chocolate (melted, to drizzle)
handful flaked almonds
sunflower oil (for greasing)
Chocolate spread:
200 grams dark chocolate (chopped into chunks)
50 grams salted butter
120ml double cream
1/2 teaspoon sea salt flakes
Cream filling:
200ml double cream
40 grams icing sugar
1 tablespoon espresso coffee powder (dissolved in 1 teaspoon of boiling water)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a swiss roll tin with baking paper. Lightly grease.
- Using a large bowl and an electric mixer, whisk the egg whites until thick, glossy, and holds medium peaks.
- Gradually whisk in the sugar (at a low speed). Add the flour, coffee, and ground almonds until just combined.
- Spread the mixture evenly into the tin. Scatter over the flaked almonds and bake for about 8 minutes.
- Lower the oven temperature to 300 degrees Fahrenheit and cook for 20 to 25 minutes more.
- Remove the meringue from the tin on its paper and cool for about 10 minutes on a wire rack. Invert onto another paper to cool completely.
- Make the chocolate spread by melting the chocolate in a microwave-proof bowl over a pan of simmering water. Once the chocolate is melted, add butter, stir, and let cool for 15 minutes. Gradually add the cream, beating between additions using a balloon whisk. Add the salt. Spread evenly over the cooled meringue.
- Chill the meringue for 15 minutes.
- To make the cream filling, combine the cream, coffee, and icing sugar in a mixing bowl. Whisk using an electric mixer until thick and you start to get soft peaks.
- Spread the cream on top of the chocolate spread.
- Carefully roll the meringue up starting with a short edge. Wrap the paper around and chill for 3 hours.
- Put on a plate, drizzle with melted chocolate, slice, and serve.
Notes
- Use the baking paper to help you when rolling the meringue up.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
Like what we have said earlier, you can also decorate your Chocolate Coffee Meringue Roulade with berries to make it more appealing. Enjoy! 🙂