Sustainable Future

aunt Vuka Roulade


8 egg yolks
1 cup brown sugar
1 pinch salt
8 egg whites
1/2 cup cake flour
5 tbs. cocoa powder

grape seed oil


8 oz unsalted butter
1 cup whole milk or coconut milk ( if lactose intolerant)                                                                         4 tbs. powder sugar
1/2 cup ground hazelnut or walnuts

Chocolate Cream "Ganache"
10 oz dark chocolate
1 cup coconut milk

Simple Syrup
½ cup water
cup brown sugar

option to add your favorite liqueur

Buddho itipiso bhagava buddho bhagavati itipiso bhagava araham itipiso bhagava samma sambuddho

Assembling the roulade

While the cake is laying on the table on top of the parchment paper, brush the simple syrup onto the top of the cake letting it soak through. Spread the filling evenly over the top of the cake.
Starting with the end that is the farthest away from you, pick up the corners of the paper and begin to roll the cake towards you. Be sure not to roll the paper inside the cake. Once you have rolled the entire cake squeeze gently from the middle out and  place the roulade on a sheet pan, seam side down and allow it to set in the freezer for several hours. When the roulade is set, place it onto a dipping screen with a sheet pan underneath. Prepare and pour the chocolate cream completely over the roulade while it is still warm.
Transfer the coated roulade to a cutting board and place in the refrigerator for couple of hours. When ready to serve your guests cut roulade into the desired size slices, dipping your knife in hot water for each slice.


Preheat oven to 425 degrees. Sift flour and cocoa powder and set aside.
Prepare a 12' x 18' baking pan by brushing pan with sunflower oil, lining the pan with parchment paper, and lightly brushing the paper with grape seed oil.

In a stainless steel bowl, place the egg yolks, 1/2 cup of the sugar and salt. Whip with a mixer until thick and foamy.
In a separate bowl, whip egg whites until triple in volume.  Add the other ¼ cup of the sugar and continue to whip on high speed until medium peaks form. Mix whipped whites into the whipped yolks. Slowly add in sifted cake flour and cocoa powder.
Spread cake batter over the prepared pan and place in the oven for 10 minutes or until the top feels dry.
Remove the cake from the oven with the parchment paper and slide it off to the baking sheet . Leave for an hour.

Melt the butter over a double boiler and cool slightly.
Bring the milk to a boil, add powder sugar and hazelnuts and remove from heat to cool down. Pour the melted butter over milk mixture, and stir until smooth. Allow it to set in the refrigerator until it starts to become firm.

Chocolate Cream "Ganache"
Chop the chocolate into small pieces and place into a bowl.
Bring the coconut milk to a boil. Pour the hot milk over chopped chocolate, and stir until melted.

Simple Syrup
Place the sugar and the water in a pot, stir once, and bring to a boil. Remove the pot from the heat, pour syrup into a heat proof container and allow it to cool.

Before using, the syrup can be flavored with a liqueur: Amaretto, Grand Marnier, Kahlua, or rum.

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