Chocolate Filled Roulade

Here is another recipe that I was lucky to get from Savta Rivka. It is a real “family-type” cake, and the basic dough recipe is enough for two very large roulades. I usually make one chocolate one, like the one written below, and another one with poppy seeds (recipe to be posted), or cheese (also to be posted).

The dough is a thick dough; it should not be rolled out too thin. The “roulade” spreads on the baking pan, so make sure you have a large enough pan. I use a 40 cm x 26 cm (approx 15 in x 11 in) baking pan. If I am making two roulades at the same time, I place each one on separate sheets of baking paper, so as to prevent the filling of one to spread into the other one. This is recommended but not absolutely necessary – the filling does sometimes leak out a bit, but nothing too dramatic…

Enjoy!

Ingredients:

Dough:

• 1 small package (Osem) Self-rising flour (2 1/2 cups – or 350 grams)
• 200 grams (a bit less than 1/2 lb) butter – or combination of 100 gr. salt-free margarine (BlueBand for those in Israel) and 100 gr. butter
• 1 cup sour cream
• 1/2 cup sugar
• 1 egg

Filling:

• 3 Tablespoons unsweetened cocoa powder
• 6 Tablespoons sugar
• 1 envelope vanilla sugar
• 2/3 package of butter (about 75 grams, or 2.6 oz)

Preparation:

Dough:

1. Remove butter (or butter and margarine) from refrigerator an hour or so in advance, and place it in large mixing bowl.
2. When the butter has softened a bit (DO NOT MELT IT), add the self-rising flour, 1 cup sour cream, 1/2 cup sugar, and 1 egg.
3. Mix the dough (can be done by hand) till everything is incorporated; make sure that there are no un-mixed pieces of butter visible.
4. Wrap in Plastic Wrap, or put in sandwich bag and refrigerate for a few hours.

Chocolate Filling:

1. In a large glass bowl, place the 2 Tablespoons cocoa, 6 Tablespoons sugar, 1 envelope vanilla sugar, and 75 grams (2.6 oz) butter.
2. Place in microwave, and carefully melt till the butter is melted (better to do it for a minute at first, and then you can check and see if the butter is melted; if not yet melted, microwave it for another 10 seconds, and check again, etc. etc. It’s better that way, so that you don’t overheat the mixture.
3. When butter is melted, mix the mixture with a spoon, and make sure it is all incorporated and thick.
4. Put aside till you assemble the chocolate roulade.

Assembly and Baking:

1. Remove the refrigerated dough from refrigerator.
2. Prepare a sheet of baking paper (parchment paper), and sprinkle flour on it.
3. Cut the refrigerated dough in half; return the unused half to the refrigerator.
4. Place dough on floured baking paper. Sprinkle some flour on top of dough.
5. Roll out to approximately 30 cm x 17 cm (approx 12 inches x 7 inches).
6. Carefully spread the cooled chocolate filling mixture on the dough, leaving about 2 cm (1 inch) rim without chocolate.
7. Fold ends over, and then fold the sides over (so as to contain the filling), and then roll up.
8. Make 3-4 tiny slits on top of the dough, so that the steam can escape.
9. Refrigerate until you assemble the second roulade (you can make both of them with chocolate, or each one with a different filling – cheese or poppy seed).
10. Assemble the second roulade, on baking (parchment) paper, place next to the other roulade on baking tin.
11. Bake in 180 C (350 F) preheated oven, till a deep golden brown – about 35-40 minutes.
12. Remove from the oven, allow to cool.
13. When cooled, sprinkle powdered sugar through a sieve, onto the roulades.
14. Before serving, slice into slices and place on serving dish.

A recipe for the Cheese-filled Roulade is here.