This rich and indulgent chocolate roulade is a perfect dessert for special occasions. It’s a light, flourless chocolate cake rolled with freshly whipped cream, making it both elegant and delicious. You can prepare it a day ahead to save time, ensuring it’s moist and soft when served.
Ingredients Needed:
For the roulade:
- 225 g plain chocolate, broken into pieces
- 225 g caster sugar
- 8 eggs, separated
For the filling:
- 300 ml double cream
- Icing sugar, for dusting
How To Make Chocolate Roulade:
- Preheat the oven: Heat the oven to 180°C/350°F/Gas 4. Grease and line a 33 x 23 cm Swiss roll tin with non-stick baking paper.
- Melt the chocolate: Place the chocolate in a heatproof bowl over a pan of hot water. Stir gently until melted, then let it cool slightly.
- Whisk the egg yolks and sugar: In a large bowl, whisk the egg yolks and sugar with an electric mixer on high speed until pale and creamy. Stir in the cooled chocolate until evenly combined.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until stiff but not dry. Gently fold them into the chocolate mixture, keeping as much air in the mixture as possible.
- Bake the roulade: Pour the mixture into the prepared tin and smooth the surface. Bake for about 25 minutes until firm to the touch.
- Cool the roulade: Remove from the oven and leave it in the tin. Place a cooling rack over the tin and cover it with a damp tea towel. Place everything inside a large plastic bag and leave it for several hours or overnight in a cool place.
- Prepare the filling: Whip the double cream until it just holds its shape.
- Roll the roulade: Dust a large sheet of greaseproof paper with icing sugar. Turn the roulade onto the sugared paper and carefully peel off the baking paper. Spread the whipped cream evenly over the cake. Using the greaseproof paper to help, roll the cake up from the long edge into a roulade. It may crack slightly, but this adds to its charm!
- Finish and serve: Dust with more icing sugar and serve in slices.
Recipe Tips
- Be gentle when folding in the egg whites to keep the roulade light and airy.
- The cake will crack slightly when rolling, which is completely normal and gives it a homemade look.
- For an extra special touch, add 2 tablespoons of brandy to the whipped cream.
How To Store Leftovers
Storing in the fridge: Keep the roulade in an airtight container in the fridge for up to 2 days.
Freezing: Cut into slices, wrap them individually, and freeze for up to 1 month. Thaw at room temperature for about 30 minutes before serving.
Try More Recipes:
Chocolate Roulade (Inspired By Mary Berry)
Description
This rich and indulgent chocolate roulade is a perfect dessert for special occasions. It’s a light, flourless chocolate cake rolled with freshly whipped cream, making it both elegant and delicious. You can prepare it a day ahead to save time, ensuring it’s moist and soft when served.
Ingredients
For The Roulade:
For The Filling:
Instructions
- Preheat the oven: Heat the oven to 180°C/350°F/Gas 4. Grease and line a 33 x 23 cm Swiss roll tin with non-stick baking paper.
- Melt the chocolate: Place the chocolate in a heatproof bowl over a pan of hot water. Stir gently until melted, then let it cool slightly.
- Whisk the egg yolks and sugar: In a large bowl, whisk the egg yolks and sugar with an electric mixer on high speed until pale and creamy. Stir in the cooled chocolate until evenly combined.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until stiff but not dry. Gently fold them into the chocolate mixture, keeping as much air in the mixture as possible.
- Bake the roulade: Pour the mixture into the prepared tin and smooth the surface. Bake for about 25 minutes until firm to the touch.
- Cool the roulade: Remove from the oven and leave it in the tin. Place a cooling rack over the tin and cover it with a damp tea towel. Place everything inside a large plastic bag and leave it for several hours or overnight in a cool place.
- Prepare the filling: Whip the double cream until it just holds its shape.
- Roll the roulade: Dust a large sheet of greaseproof paper with icing sugar. Turn the roulade onto the sugared paper and carefully peel off the baking paper. Spread the whipped cream evenly over the cake. Using the greaseproof paper to help, roll the cake up from the long edge into a roulade. It may crack slightly, but this adds to its charm!
- Finish and serve: Dust with more icing sugar and serve in slices.
Mary Berry Chocolate Roulade, Chocolate Roulade Recipe