Irresistibly Smooth Chocolate Custard Roll Recipe for Beginners

Sweet chocolate custard rolls represent a delightful dessert that promises pure indulgence for passionate bakers and dessert enthusiasts.

Creamy, rich textures blend seamlessly with decadent chocolate undertones, creating an irresistible treat that melts in your mouth.

Soft, pillowy dough envelops a luxurious custard filling that whispers promises of comfort and satisfaction.

Delicate layers unfold like a culinary love story, revealing complex flavors that dance across your palate.

Each bite delivers a harmonious symphony of smooth chocolate and silky custard, reinventing ordinary moments into extraordinary experiences.

The magic lies in carefully balanced ingredients that elevate this dessert from simple to spectacular.

Skilled bakers understand the subtle art of reinventing basic components into something truly extraordinary.

Chocolate Custard Roll Will Win Over Chocolate Fans

• Indulge in Luxurious Layers: This chocolate custard roll combines silky smooth buttercream with a light, airy chocolate angel food cake, creating a decadent dessert that melts in your mouth with each delicate bite.
• Master Complex Techniques Easily: The recipe breaks down intricate baking steps into manageable instructions, empowering home bakers to create a professional-looking dessert that looks like it came straight from a fancy pastry shop.
• Customize with Delightful Decorations: The roll offers endless creative possibilities, from piping beautiful buttercream flowers to adding chocolate crispearls, making it a showstopping centerpiece for special occasions or elegant gatherings.
• Texture Perfection in Every Slice: Enjoy the incredible contrast between the cloud-like chocolate cake and rich, creamy custard buttercream, delivering a sensational mouthfeel that balances lightness and indulgence perfectly.

What Goes Into Chocolate Custard Roll

• Egg Whites: Fresh, high-quality protein base for light and airy cake texture.
• Granulated Sugar: Provides sweetness and helps stabilize the meringue structure.
• All-Purpose Flour: Gives structure and helps bind the cake ingredients.
• Cocoa Powder: Provides rich chocolate flavor and deep color to the cake.
• Vanilla Extract: Enhances overall flavor with its aromatic profile.

• Egg Yolks: Creates rich, creamy base for the buttercream.
• Whole Milk: Adds moisture and helps create smooth custard texture.
• Unsalted Butter: Provides creamy texture and rich flavor to the buttercream.
• Sugar: Sweetens and helps stabilize the custard mixture.

• Heavy Cream: Used to create smooth, glossy chocolate ganache.
• Dark Chocolate: Creates rich, decadent ganache coating for the roll.
• White Chocolate Crispearls: Optional decorative element for added texture and visual appeal.

Steps to Make Chocolate Custard Roll

Step 1: Prepare Custard Buttercream Base

• Egg yolks
• Sugar

Gradually add whole milk and mix thoroughly. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Avoid boiling to prevent curdling. Allow to cool completely at room temperature.

Step 2: Whip Butter Mixture

• Color becomes pale
• Volume increases significantly
• Consistency becomes fluffy

Blend in cooled custard mixture in two separate additions.

Step 3: Craft Chocolate Angel Food Cake

Prepare baking sheet with parchment paper. Preheat oven to 350°F.

Whip egg whites until foamy, then gradually add sugar. Continue whipping until meringue becomes glossy and thick.

• Vanilla extract
• All-purpose flour
• Cocoa powder

Spread batter evenly on prepared baking sheet. Bake for 10-15 minutes until a toothpick comes out clean.

Step 4: Create Cake Roll

Once cake cools, spread custard buttercream across surface, leaving a small border.

Carefully roll cake from one end, keeping it tight and smooth.

Wrap in plastic and refrigerate for 30-60 minutes.

Step 5: Finish And Decorate

Remove plastic wrap and smooth remaining buttercream over exterior.

Trim cake edges for clean presentation.

Step 6: Make Chocolate Ganache

Combine hot heavy cream with chopped chocolate. Stir until smooth and allow to cool.

Step 7: Final Touches

Pour ganache over rolled cake.

Pipe buttercream decorations using star tip.

Optional: Add chocolate pearls or crisp decorations.

Refrigerate until serving time.

Tips for Baking a Smooth Chocolate Custard Roll

• Measure Precisely: Use a kitchen scale for accurate ingredient measurements to ensure consistent texture and perfect results every time.
• Whip Egg Whites Carefully: Stop whipping meringue when it becomes glossy and forms stiff peaks to prevent a dense cake texture.
• Fold Gently: Use a light folding technique when incorporating dry ingredients into meringue to maintain the cake's delicate air pockets.
• Chill Before Decorating: Refrigerate the roll for 30-60 minutes before adding ganache and buttercream decorations to help it hold its shape.
• Slice with Hot Knife: Dip your knife in hot water and wipe clean between cuts to achieve smooth, neat slices of the roll.

Store and Rewarm Chocolate Custard Roll the Right Way

• Refrigeration: Store the Chocolate Custard Roll in an airtight container in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Freezing: Wrap the roll securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Let the roll sit at room temperature for 15-20 minutes before serving to soften the buttercream and ganache. For best texture and flavor, avoid microwave reheating, as it can compromise the delicate cake and cream layers.

What to Serve with Chocolate Custard Roll

• Brew Complementary Coffee Companions: Pair this decadent chocolate custard roll with a rich espresso or smooth cappuccino to enhance the dessert's deep chocolate notes and creamy texture.
• Match Fruity Wine Delights: Select a sweet dessert wine like port or a ruby port to complement the roll's rich chocolate flavor, creating a luxurious after-dinner experience that balances sweetness and complexity.
• Create Nutty Garnish Excitement: Sprinkle toasted almond slivers or crushed hazelnuts around the plate to add a delightful crunch and nutty undertone that perfectly contrasts the smooth custard and soft cake texture.
• Serve Chilled Beverage Twist: Offer a cold glass of milk or a creamy Irish cream liqueur to cut through the richness and provide a refreshing counterpoint to the intense chocolate and custard flavors.

Flavor Options for Chocolate Custard Roll

• Fruity Fusion Roll: Replace chocolate cake with a light lemon or raspberry sponge cake, incorporating fresh berry puree into the custard buttercream for a vibrant, tangy flavor profile.
• Nutty Chocolate Delight: Fold chopped toasted almonds or hazelnuts into the custard buttercream, and sprinkle crushed nuts between cake layers for added crunch and depth.
• Mocha Magic Roll: Infuse the custard buttercream with strong espresso and replace cocoa powder with dark coffee powder in the cake batter, creating an intense coffee-chocolate experience.
• Tropical Dream Roll: Add coconut extract to the cake batter and mix shredded coconut into the buttercream, topping with caramelized pineapple pieces for a sweet tropical twist.

Chocolate Custard Roll Recipe

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• Total Time: 55 minutes
• Yield: 8 1x

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Description

Rich Swiss chocolate custard rolls offer a luxurious dessert experience that melts smoothly across taste buds. Belgian chocolate and silky cream combine in this elegant pastry, inviting you to savor pure culinary indulgence.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 10 egg yolks
• 1 ½ cups (340 grams) unsalted butter, room temperature
• 240 grams (about 10) egg whites
• 300 grams granulated sugar
• 120 grams all-purpose flour
• 40 grams cocoa powder

Liquid and Flavor Ingredients:

• ¾ cups (180 milliliters) whole milk
• 1 tablespoon vanilla extract
• ¼ cup (60 milliliters) heavy whipping cream

Chocolate Components:

• ⅓ cup (55 grams) chopped dark chocolate or dark chocolate chips
• ¾ cups (150 grams) granulated sugar

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Instructions

1. Prepare a pristine workspace and gather all necessary equipment for crafting the custard buttercream, ensuring utensils are immaculately clean.
2. Whisk egg yolks and sugar vigorously in a saucepan until achieving a silky, uniform texture, then immediately incorporate whole milk.
3. Position the saucepan over medium heat, continuously stirring the mixture. Monitor temperature carefully, aiming for a thick consistency that coats the back of a spoon without curdling.
4. Allow the custard to cool completely to room temperature, preventing potential separation.
5. Using an electric mixer, whip butter until it transforms into a pale, voluminous cream, scraping the bowl periodically to ensure even incorporation.
6. Gently fold the cooled custard into the whipped butter in two careful additions, maintaining the mixture’s delicate structure.
7. Separate and reserve a portion of the custard buttercream for later decoration.
8. Preheat the oven and prepare a baking sheet with parchment paper, creating an ideal surface for the chocolate angel food cake.
9. Whip egg whites to a glossy, thick meringue, gradually introducing sugar to create a stable, airy base.
10. Delicately sift flour and cocoa powder over the meringue, folding gently to preserve the mixture’s lightness.
11. Spread the batter evenly on the prepared baking sheet, baking until a toothpick emerges clean.
12. Once cooled, carefully remove the cake from the parchment paper, positioning it for filling.
13. Spread a uniform layer of custard buttercream across the cake, leaving a small border on one short side.
14. Roll the cake tightly, creating a neat cylinder with the seam facing downward.
15. Chill the rolled cake to set its shape and firm the buttercream.
16. Apply a smooth layer of reserved cream over the entire roll, creating an even exterior.
17. Trim the roll’s edges for a refined presentation.
18. Prepare chocolate ganache by combining hot cream and chocolate, stirring until achieving a glossy, pourable consistency.
19. Drizzle the ganache over the roll, allowing it to cascade elegantly.
20. Pipe decorative buttercream flowers using a star tip, varying their sizes for visual interest.
21. Optional: Embellish flower centers with chocolate pearls or similar decorative elements.
22. Transfer the completed Chocolate Custard Roll to a serving plate, refrigerating until ready to present.
23. For pristine slices, warm the knife blade before cutting, ensuring clean, smooth portions.

Notes

• Master the egg white whipping technique carefully, as the meringue’s stability determines the cake’s texture and volume.
• Precise temperature control is crucial when making custard to prevent curdling and ensure smooth, creamy consistency.
• Always use room temperature butter and cool custard for perfect buttercream integration without separation.
• Refrigeration helps set the roll’s shape and allows flavors to meld, creating a more cohesive dessert experience.
• Trim cake edges for a professional presentation and clean, attractive slicing.
• Hot water-dipped knife ensures smooth, clean cuts through the delicate chocolate custard roll.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 590
• Sugar: 40 g
• Sodium: 50 mg
• Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 230 mg