Roulade Bicolore

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This two-tone cake combines two kinds of chocolate for a melting contrast of flavours. Topped with chocolate curls, it makes a spectacular Yule log or celebration cake.


For the roulade

  • 60 g dark chocolate (70 per cent cocoa)
  • 50 g butter
  • 150


Heat the oven to 180°C/gas 4.

Line a 36cm x 25cm tin with baking parchment. First make the roulade. Break the chocolate into pieces and melt in a bain-marie (that is, in a heatproof bowl over a pan of simmering water).

Place the butter and sugar in a bowl and whisk until c