A rich, flavorful, easy-to-roll roulade that won't crack under pressure. This is our show-stopper.
. And that's true for my approach of a chocolate roulade as well, all the more so because of its unique format.
For these reasons, making a flavorful chocolate roulade that won't crack is something of a balancing act, but ultimately the solution is simple: Amp up the gluten. The first line of defense in my chocolate roulade is bread flour to increase the gluten-forming proteins in the batter from the start. To further facilitate gluten development, I increase the liquid content of the recipe via added water and an extra egg.
Because cocoa powder can be so starchy and drying, I prefer to make my chocolate roulade with dark chocolate alone—unsweetened chocolate if possible. My favorite brands of 100% chocolate include Dandelion, Tcho, Pralus, or Raaka. These can be purchased from the companies directly or found in specialty shops, if not online.
Because the ganache needs to be fluid and warm to incorporate it into the batter without deflating it, this isn't a viable make-ahead step. It will hold for as long as it takes the sponge cake to come together but no longer.
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