Chocolate Roulade (Inspired By Mary Berry)

I’ve made this roulade more times than I can count—birthdays, Easter, Christmas, random Tuesdays. It’s one of those showy puddings that looks like you’ve spent hours crafting it, but secretly it’s just a whisk, a roll, and a whisper of icing sugar.

The first time I attempted it, I over-whipped the cream and under-folded the egg whites—so it cracked like a cobbled road and tasted more like a dense brownie roll. Still tasty, mind you, but not what I was going for.

Second go, I cooled it overnight under a damp tea towel (a very Mary move) and folded the egg whites in like I was fluffing a pillow. The result? Light as air, rich with chocolate, and the cream filling kept it from being overly intense. Oh, and yes—it will crack a bit when you roll it. That’s the point. It’s rustic and gorgeous.

WHY THIS ONE WORKS SO WELL

• No flour = no fuss – It’s naturally gluten-free, and the texture is soft, not chewy.
• Separating the eggs gives structure – Yolks make it rich, whites make it rise.
• Rolling after cooling keeps it soft – It bends, not breaks, with a bit of patience.

INGREDIENTS + WHY THEY MATTER

• Plain chocolate (225g) – The better the chocolate, the better the roulade. Go for at least 60% cocoa.
• Caster sugar (225g) – Dissolves quickly and helps whip the yolks to that thick, mousse-like consistency.
• Eggs (8, separated) – They do all the lifting here. No baking powder needed.
• Double cream (300ml) – Rich and whippable. Just don’t overwhip—it should hold its shape, not go stiff.
• Icing sugar – For dusting the rolling paper and the final flourish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Boozy twist – Add 2 tbsp brandy, Baileys, or Cointreau to the cream. I love it with orange liqueur around Christmas.
• Fruit addition – A few fresh raspberries or cherries rolled into the cream works beautifully.
• Dairy-free version? Swap the cream for a thick plant-based alternative like oat or coconut cream.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Flat, dense sponge	Didn’t whisk egg yolks long enough	Beat until ribbon-thick and pale
Sponge cracked badly	Rolled while too cold or too hot	Cool under damp tea towel, then roll gently
Cream leaked out sides	Overfilled or over-whipped	Use just enough cream, whipped to soft peaks

HOW TO MAKE MARY BERRY’S CHOCOLATE ROULADE

PREHEAT + PREP TIN
Preheat 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
In a heatproof bowl over simmering water, melt 225g plain chocolate. Stir gently until smooth. Set aside to cool slightly.

WHISK YOLKS + SUGAR
Whisk 8 egg yolks and 225g caster sugar until pale, thick, and leaves a trail. Stir in the cooled chocolate.

WHIP EGG WHITES
In a separate bowl, whisk 8 egg whites until stiff but not dry. Gently fold into the chocolate mixture in two batches.

BAKE
Pour into prepared tin and level the top. Bake for 25 minutes until risen and firm to the touch.

COOL
Leave in the tin. Place a damp tea towel over the surface, set a wire rack on top, and pop the whole thing into a large plastic bag. Leave for several hours or overnight.

MAKE THE FILLING
Whip 300ml double cream until just holding its shape.

ROLL THE ROULADE
Dust a large sheet of greaseproof paper with icing sugar. Turn the roulade out onto it. Carefully peel off baking paper. Spread whipped cream over the surface. Use the paper to roll it up gently from the long side—it will crack, and that’s okay.

FINISH + SERVE
Dust with more icing sugar. Slice and serve with berries or just as it is.

TIPS FROM MY KITCHEN

• I store mine seam side down—it holds its shape better.
• If you’re worried about rolling, score a shallow line along the starting edge before you begin.
• I like to whip the cream just shy of full peaks—it spreads easier and stays luscious.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Slice, wrap individually, and freeze up to 1 month. Thaw at room temperature.
• Serve with: Berries, a drizzle of chocolate sauce, or just a cup of coffee.

FREQUENTLY ASKED QUESTIONS

Q: Will the roulade crack when I roll it?
A: Yes! That’s part of the charm. The cracks show off the soft sponge inside.

Q: Can I make this a day ahead?
A: Definitely. In fact, the roulade softens overnight and slices beautifully.

Q: Can I use milk chocolate instead of plain?
A: Technically yes, but it’ll be sweeter and softer. I recommend sticking to dark.

Q: What’s the best way to roll it without breaking it?
A: Let it cool under the damp tea towel, then use the icing sugar-dusted paper to roll slowly and gently.

Try More Recipes:

• Mary Berry Chocolate Rum Cake
• Marbled Chocolate Ring Cake (Inspired By Mary Berry)
• Mary Berry Chocolate Birthday Cake