Cheese Roulade with Caramel Chocolate Glaze
Looking for an impressive dessert that’s sure to wow your guests? Look no further than this delightful Cheese Roulade with Caramel Chocolate Glaze. This dessert is a perfect blend of rich and creamy flavors, with a touch of elegance that makes it ideal for any occasion. Whether it’s a holiday gathering, a birthday celebration, or simply a sweet indulgence at home, this roulade will become a favorite.
This recipe is a labor of love that combines the lightness of a sponge cake with the lusciousness of whipped cream cheese and the decadence of a caramel chocolate glaze. The best part? It’s easier to make than you might think! Let’s dive into the reasons you’ll love this scrumptious treat.
Reasons to Love Cheese Roulade with Caramel Chocolate Glaze
- Decadent Flavor: The combination of milk and white chocolate, paired with the rich cream cheese filling, creates an unforgettable taste experience.
- Beautiful Presentation: The rolled cake showcases beautiful swirls of filling, making it a showstopper on any dessert table.
- Versatile Serving Options: Serve it chilled for a refreshing dessert, or at room temperature for a more traditional cake experience.
- Customizable: Feel free to add your favorite flavors or fillings to the cheese roulade to make it uniquely yours!
- Impressive Yet Simple: While it looks complex, the steps are straightforward, making it perfect for both novice and experienced bakers.
What You’ll Need
- 6 large eggs
- 6 tablespoons sugar
- 5 tablespoons potato starch, plus more for sprinkling
- 1 tablespoon cocoa powder, sifted
- 2 tablespoons oil
- 6 ounces whipped cream cheese
- 3/4 cup sugar
- 3 1/2 ounces milk chocolate
- 3 1/2 ounces white chocolate
- 1 teaspoon instant coffee granules
- 1-2 teaspoons water
What’s in the Gear List
- Mixing Bowls: For combining the egg mixture and the filling.
- Electric Mixer: To whip the eggs and cream cheese to perfection.
- Baking Sheet: A rimmed baking sheet is ideal for the roulade.
- Parchment Paper: Prevents sticking and makes for easy removal.
- Spatula: Essential for spreading the filling evenly.
- Double Boiler or Microwave: For melting the chocolate without burning it.
Cheese Roulade with Caramel Chocolate Glaze Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This step is crucial for achieving the perfect sponge texture.
Step 2: Prepare the Baking Sheet
Line a rimmed baking sheet with parchment paper and lightly sprinkle it with potato starch to prevent sticking.
Step 3: Whip the Eggs
In a large mixing bowl, beat the 6 large eggs and 6 tablespoons of sugar together until the mixture is light and fluffy, resembling a pale ribbon.
Step 4: Combine Dry Ingredients
In another bowl, whisk together 5 tablespoons of potato starch and 1 tablespoon of sifted cocoa powder. Gently fold this dry mixture into the egg mixture, being careful not to deflate the eggs.
Step 5: Add Oil
Drizzle in the 2 tablespoons of oil and fold gently to combine. Pour the batter into the prepared baking sheet, spreading it evenly.
Step 6: Bake
Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when touched.
Step 7: Roll the Cake
Once baked, remove the cake from the oven. While it’s still warm, carefully roll the cake with the parchment paper into a log shape. Let it cool completely.
Step 8: Prepare the Filling
In a bowl, beat the 6 ounces of whipped cream cheese and 3/4 cup of sugar until smooth. This will be your delicious filling.
Step 9: Unroll and Fill
Once the cake has cooled, gently unroll it and spread the cream cheese mixture evenly over the surface. Roll it back up gently, without the parchment paper this time.
Step 10: Make the Caramel Chocolate Glaze
Melt the 3 1/2 ounces of milk chocolate and 3 1/2 ounces of white chocolate together using a double boiler or microwave. Stir in 1 teaspoon of instant coffee granules and 1-2 teaspoons of water until smooth and glossy.
Step 11: Glaze the Roulade
Place the rolled Roulade on a serving platter and pour the caramel chocolate glaze over the top, allowing it to drip down the sides.
Step 12: Chill and Serve
Chill the roulade in the refrigerator for at least an hour before slicing. This allows the flavors to meld beautifully.
Better Choices & Swaps
- Use coconut oil instead of regular oil for a subtle coconut flavor.
- Swap out the milk chocolate for dark chocolate if you prefer a richer taste.
- Try adding a hint of orange zest to the cream cheese filling for a zesty twist.
- For a gluten-free option, replace potato starch with almond flour.
Learn from These Mistakes
- Don’t overmix the batter once you add the dry ingredients; this can lead to a dense sponge.
- Be sure to roll the cake while it’s warm; it’s more pliable and less likely to crack.
- Make sure to let the cake cool completely before spreading the filling; a warm cake can melt the cream cheese.
- When melting chocolate, do it slowly to avoid burning!
Make-Ahead & Storage
The Cheese Roulade with Caramel Chocolate Glaze can be made a day in advance. Just keep it tightly wrapped in plastic wrap and store it in the refrigerator. The flavors will deepen, making it even more delicious the next day! To store leftovers, simply cover the slices with plastic wrap or place them in an airtight container. Enjoy within 3 days for the best flavor and texture.
Ask the Chef
Can I use a different filling for the roulade?
Absolutely! Feel free to experiment with different fillings like flavored whipped cream, fruit preserves, or even a mascarpone mixture for a unique twist.
What should I do if my roulade cracks while rolling?
If your roulade cracks, don’t worry! Just cover it with the glaze, and no one will be the wiser. You can also use a bit of the cream cheese filling to patch it up.
Can I freeze the cheese roulade?
Yes, you can freeze the roulade! Just make sure to wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.
What can I serve with the roulade?
This roulade pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent experience.
Next Up in Your Queue
Final Bite
Indulging in a slice of Cheese Roulade with Caramel Chocolate Glaze is like savoring a piece of cloud-like heaven. The airy sponge combined with the rich cream cheese filling and the luscious glaze creates an experience that’s nothing short of magical. So gather your ingredients, follow the steps, and treat yourself and your loved ones to this stunning dessert. You won’t regret it!
Cheese Roulade with Caramel Chocolate Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial for achieving the perfect sponge texture.
- Line a rimmed baking sheet with parchment paper and lightly sprinkle it with potato starch to prevent sticking.
- In a large mixing bowl, beat the 6 large eggs and 6 tablespoons of sugar together until the mixture is light and fluffy, resembling a pale ribbon.
- In another bowl, whisk together 5 tablespoons of potato starch and 1 tablespoon of sifted cocoa powder. Gently fold this dry mixture into the egg mixture, being careful not to deflate the eggs.
- Drizzle in the 2 tablespoons of oil and fold gently to combine. Pour the batter into the prepared baking sheet, spreading it evenly.
- Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when touched.
- Once baked, remove the cake from the oven. While it’s still warm, carefully roll the cake with the parchment paper into a log shape. Let it cool completely.
- In a bowl, beat the 6 ounces of whipped cream cheese and 3/4 cup of sugar until smooth. This will be your delicious filling.
- Once the cake has cooled, gently unroll it and spread the cream cheese mixture evenly over the surface. Roll it back up gently, without the parchment paper this time.
- Melt the 3 1/2 ounces of milk chocolate and 3 1/2 ounces of white chocolate together using a double boiler or microwave. Stir in 1 teaspoon of instant coffee granules and 1-2 teaspoons of water until smooth and glossy.
- Place the rolled Roulade on a serving platter and pour the caramel chocolate glaze over the top, allowing it to drip down the sides.
- Chill the roulade in the refrigerator for at least an hour before slicing. This allows the flavors to meld beautifully.
Notes
- For a gluten-free option, replace potato starch with almond flour.
- Use coconut oil instead of regular oil for a subtle coconut flavor.
- Try adding a hint of orange zest to the cream cheese filling for a zesty twist.
