German recipes: My Oma’s chocolate roulade
My Oma always made this chocolate roulade, when she made Bretzeln. Both have a very similar dough, and so she would set aside an afternoon for baking – make one sweet dough and one savoury. I’m very fortunate to have spent a few of these afternoons, learning, before she passed.
This is like a chocolate bread log – best way to describe it. It tastes amazing fresh out of the oven, but you can eat this cold for a several days afterwards, similar to a bread loaf. Goes great with a cup of coffee or tea.
For the dough:
- 250 gr plain (all-purpose) flour
- 50 gr butter
- 1 tablespoon sugar
- 7 gr (one sachet) fast action yeast
- about 125 ml lukewarm milk
For the filling:
- 3-4 tablespoons sugar
- 2-3 tablespoons cocoa powder
- approx 25 gr butter, melted
- extra milk, sugar and almond slithers to decorate
In a small bowl, mix the yeast with a few tablespoons of lukewarm water.
In a large bowl, sift the flour. Add the sugar, melted butter and yeast mix.
Slowly add the milk and knead into a dough. As my Oma instructed me, knead the dough until your hands are clean. (about 3-5 minutes).
Cover the bowl with a clean tea-towel and allow the dough to double in size in a warm place (takes about an hour).
Preheat your oven to 180 C / 350 F. Grease a baking tray.
On a floured surface, roll the dough out into a large oval shape. Sprinkle over the dough the sugar, then the cocoa, then drop over the dough small dollops of the butter.
Fold one edge over by 5cm (or 2 inches) and continue folding loosely. You don’t want the roll to be too tight, as the dough will rise and it will crack.
Place on a greased tray and make sure that the crease is on the bottom.
Paint the roll with a little milk and top with a little sugar and silvered almonds.
Bake the chocolate roulade in the pre-heated oven for about 15-20 minutes. You want the chocolate roulade to have a golden to dark brown colour. Enjoy.