Chocolate Roulade with Fudge & Matcha Icing Sugar


This is something my mom would make very often when I was growing up. The cake is soft and airy, and the fudge makes it decadent. And the best part is that it is so easy to make. My mom would always dust it with some icing sugar, I just added some matcha because I love how it combines with the chocolate. It gives it a slight earthiness.


On another note, the watch I am wearing on the picture below is from Daniel Wellington. They have beautiful and very classic watches, and you can get 15% off on all products from their website using the code “cravings”. It is valid until the 15th of January.



For the cake:

6 tablespoons of all-purpose flour

6 tablespoons of cocoa powder

6 eggs

1 cup of sugar

For the fudge:

1 cup of milk

1 can of condensed milk

½ cup of sifted cocoa powder

1 teaspoon of butter

For the matcha icing sugar:

3 tablespoons of icing sugar

1 tablespoon of matcha


First make the fudge, You can do this a few days ahead and keep it in the fridge. Pour the milk into a medium saucepan, add the cacao powder and whisk it until well combined. Then add the condensed milk and stir with a wooden spoon over medium-low heat. You have to stir constantly to avoid it from burning. This will take about 20 minutes. When the fudge is thick and you can see the bottom of the pot, add the butter. Mix well and pour into a bowl to cool down. It will thicken even more as it cools down. Let it cool down completely before starting to make the cake.

To make the cake, preheat the oven to 180C/350F. Sift the cocoa powder with the flour.

Whisk the egg whites with half of the sugar until stiff peaks form. In another bowl, whisk the egg yolk with the remaining sugar. Then add 1/3 of the egg whites to the bowl with the yolks and mix it well. Then fold in half of the remaining egg whites. Finally fold in the rest of the egg whites until it is all mixed through. Then fold in the sifted cocoa powder and flour.

Pour the cake batter into a baking sheet lined with parchment paper. Smooth it out with a spatula and tap it a bit to remove air bubbles.

Bake it for 15 minutes.

Once it is baked, remove it from the baking sheet by grabbing the parchment paper and place it on a cutting board. Let it cool for about 3 minutes and then grab one of the short ends and roll it with the parchment paper. Leave it rolled for about 5 minutes to cool down a bit. I find that this helps it mold better without it cracking. Once it has cooled down a bit, start spreading evenly the fudge. Then tightly roll it taking the parchment paper off as you roll. Transfer it to a plate and place it in the fridge for 1 hour to set.

Once the roulade has set, sift the icing sugar with the matcha. Once it is mixed, dust it over the roulade. Enjoy!

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Cranberry Chicken Roulade with Black Rice, Purslane & Cranberry Red Wine Sauce


Seeing cranberries at the market starts to get me into the holiday spirit! This a recipe from last year which I just updated and tweaked a bit. This recipe serves 2.


For the chicken:

2 chicken breasts, about 560 grams



1 tablespoon of butter

1 tablespoon of olive oil

For the cranberry compote:

2 cups of fresh cranberries

2 cups of water

½ cup plus 2 tablespoons of sugar

For the cranberry red wine sauce:

Leftover of the cranberry compote

1 ½ cups of chicken stock

¼ cup red wine

1 tablespoon of sugar

1 bay leaf


For the black rice:

1 cup of black rice

1 tablespoon of vegetable oil

Pinch of garlic powder

Pinch of salt

4 cups of boiling water


1 handful of purslane, washed

Olive oil





First make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat.  Once the cranberries start to pop, stir from time to time to prevent the bottom from sticking. Cook for about 15 minutes until it has thickened and turned into a compote. Transfer it to a bowl and allow it to cool down completely.

While the sauce is cooling down, start making the rice. Place the vegetable oil in a medium saucepan over medium heat. Add the garlic powder, rice and salt. Stir for a few seconds and then add the boiling water. Cover it with a lid and let it cook on low heat for about 35 to 40 minutes, until all the liquid has been absorbed and the rice is cooked.

To prepare the chicken, first butterfly it and then place it in between 2 plastic wrap pieces. Using a meat tenderizer, hammer it until it has an even thickness.

Place the chicken in a new long piece of plastic wrap, sprinkle some salt and pepper on it. Add about 2 tablespoons of the cranberry compote in the middle, lengthwise. Careful not to add too much so it doesn’t overflow. Roll it like a sausage very tightly with the plastic wrap and make knots on both edges.

Repeat for second piece and then place them in a large pot with boiling water and cook them for 10 minutes.

While the chicken is cooking, start preparing the sauce.

Blend the remaining cranberry compote with the chicken stock. Then pass it through a strainer and discard the pulp.

Place the sauce in a medium saucepan; add the red wine, sugar and bay leaf.  Reduce it until it has become a thick sauce. Add salt to taste and remove the bay leaf.  Set aside.

Once the 10 minutes for the chicken have passed, remove them from the water and remove the plastic wrap. Melt the butter with the olive oil in a pan over medium high heat. Brown the chicken on all sides. Remove them from the pan and slice them.

In a small bowl, mix the purslane with a splash of olive oil, vinegar, and a pinch of salt and pepper.

Serve the sliced chicken with the black rice, salad and some of the cranberry-red wine sauce.

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