Caramelised Orange & Chocolate Roulade

An indulgently chocolatey dessert – and yet one that is not too sweet – with the addition of caramelised oranges to the filling and for decoration.

This recipe is a tweak on many chocolate roulades that are “out there”.

Caramelised oranges:

Some of the intensely orangey syrup that is produced while the oranges cook is poured over the sponge and a little is folded into the cream.

The oranges have a lovely flavour when cooked in this way: a sweet, slightly bitter tang with a nice chewiness and a very gentle crunch to the rind. They need to be made a day before, though.  The amount of oranges below will be somewhat more than is needed for the roulade but they keep well in airtight containers for several weeks, arranged on sheets of non-stick greaseproof parchment for easy removal although the level of crunch decreases over time. That said, the chewiness remains and is quite marvellous.

Black Forest variation!

For a Black Forest-esque roulade you can also add about 100g dried sour cherries macerated overnight in Amaretto liqueur to the chocolate filling – the bursts of sharp, juicy cherry that you get is heavenly!


Recipe for Caramelised Orange Chocolate Roulade (serves 6-8)


For the oranges:

  • 2 small oranges, sliced very thinly (a couple of millimetres thick)
  • 100ml water
  • 100ml caster sugar

For the cake:

  • 4 large eggs
  • 100g caster sugar
  • 85g plain  flour
  • 20g cocoa powder

For the chocolate filling:

  • 120g good quality dark chocolate (70% cocoa solids or higher)
  • 100ml double cream
  • 4 or 5 slices caramelised oranges, chopped.
  • pinch of sea salt

For the cream filling:

  • 200ml double cream
  • 1 tsp vanilla extract
  • 1 tablespoon reserved orange syrup


  1. Make the oranges up the day before: bring the sugar and the water to a gentle boil, stirring until the sugar has dissolved. Add the orange slices, reduce the heat and simmer gently for about 30 minutes. Leave to cool in the syrup. Remove the orange slices from the syrup, shaking off excess syrup. Reserve this syrup. Place the orange slices onto parchment or silicon sheets, and put in a very low oven – about 80C (fan) – for about three hours. Remove from oven and leave to cool on parchment or silicon sheets.
  2. Make the chocolate ganache filling: chop chocolate roughly and place in a small bowl. Heat cream in a small pan until just simmering.  Pour over the chocolate and stir until the chocolate has melted. Stir in the orange pieces and leave in the fridge until set – it should have a fairly soft, spreadable consistency.


    Chocolate ganache filling

  3. Grease and line a swiss-roll tin – approx. 25cm by 40cm – with greaseproof paper and preheat oven to 170°C (fan).
  4. In a large bowl whisk eggs and sugar until they become very light in colour and soft peaks form – when you lift the whisk out of the bowl the mixture leaves a trail on the surface (as in picture below).

    ribbon stage

    The ribbon stage

  5. Sift the flour and cocoa powder over the mixture and gently fold in until there are no bits of flour/cocoa visible.  Pour into the tin and bake for about 15 minutes or until the cake is well risen and is just pulling away from the edges of the tin.
  6. Leave cake to cool in tin and then turn out onto a sheet of greaseproof paper that has been dusted with icing sugar. Remove the paper from the cake. You can trim the edges (the off-cuts are great to eat) or leave it as it is.
  7. For the cream filling, whisk the cream, orange syrup and vanilla together until thick.
  8. Drizzle a few spoonfuls of the reserved orange syrup over the cake and gently spread a thin layer of the chocolate ganache over the cake, going about 1cm away from the shortest edges. Then spread a layer cream over the top.
  9. With longest side of cake facing you, roll up the cake to form the roulade and transfer to a plate. It will probably crack but that is absolutely fine, and adds to the appeal.
  10. Pipe a few rosettes of cream along the top and stick in some halved caramelised orange slices. Refrigerate until needed.image


  1. This looks incredible, love the flavours!


    1. Thank you. It is like an adult chocolate orange – and for the serious chocoholic 🙂


  2. […] Caramelised Orange & Chocolate Roulade ( […]


Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: