Mary Berry Chocolate Roulade Recipe

Mary Berry Chocolate Roulade is a beautifully soft, rich, and indulgent chocolate sponge rolled with a creamy filling that melts in your mouth. Its light texture, deep cocoa flavor, and elegant appearance make it perfect for Christmas dinners, birthdays, festive gatherings, or any celebration that calls for a show-stopping dessert.

This roulade takes around 45 minutes from start to finish and uses simple baking methods like whisking egg whites and folding dry ingredients for a fluffy rise. It’s a great make-ahead dessert that stays moist and tastes even better the next day.

What Is Mary Berry Chocolate Roulade?

Mary Berry Chocolate Roulade is a classic cocoa-based sponge made without flour, giving it a delicate, airy texture. It’s baked as a thin sheet, spread with cream, and rolled with care to create a beautiful swirl. The final result is light, chocolatey, and perfect for anyone who prefers a dessert that’s rich but not heavy.

Other Popular Mary Berry Dessert Recipes

• Mary Berry Rice Pudding
• Mary Berry Tea Loaf
• Mary Berry Mexican Tortilla Bake
• Mary Berry Treacle Sponge Puddings

Why This Recipe Is Worth Trying

• It delivers a light yet decadent chocolate flavor without feeling overly sweet.
• The flourless sponge makes it naturally gluten-friendly.
• Its quick baking time makes it an excellent last-minute dessert.
• The roulade looks impressive with minimal effort, ideal for celebrations.
• You only need basic pantry ingredients to get bakery-quality results.

Essential Ingredients to Make Mary Berry Chocolate Roulade

• 175g dark chocolate (high-quality, chopped)
• 6 large eggs (separated)
• 175g caster sugar
• 2 tbsp cocoa powder
• 300ml double cream (whipped)
• 1 tsp vanilla extract
• Icing sugar (for dusting)

Handy Kitchen Tools for Best Results

• Swiss roll baking tin
• Electric hand mixer or stand mixer
• Large mixing bowls
• Baking parchment
• Offset spatula
• Fine sieve
• Cooling rack

Step-by-Step Guide to Making Mary Berry Chocolate Roulade

• Melt the chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts.
• Separate the eggs: Place yolks in one bowl and egg whites in another, ensuring no yolk touches the whites.
• Whisk the yolks: Beat yolks with caster sugar until pale, thick, and creamy.
• Stir in cocoa and chocolate: Fold the melted chocolate and cocoa powder into the egg yolk mixture.
• Whip the egg whites: Beat whites until stiff peaks form to help the roulade rise.
• Fold whites into chocolate mix: Add a third of the whites first to loosen, then gently fold in the rest.
• Bake the sponge: Spread onto a lined Swiss roll tin and bake at 180°C for 20 minutes.
• Cool and prepare: Allow the sponge to cool under a sheet of parchment to keep moisture.
• Spread with cream: Whip the double cream with vanilla and spread evenly over the sponge.
• Roll carefully: Use the parchment to gently roll the sponge into a tight roulade.

What I Got Wrong (And How I Fixed It)

• My sponge cracked too much — covering it with parchment while cooling kept it moist.
• The roulade collapsed during rolling — whipping the egg whites to firm peaks fixed the structure.
• The filling leaked out — I used slightly thicker whipped cream next time.
• It tasted too bitter — switching to slightly sweeter dark chocolate balanced the flavor.

Healthier Version of Mary Berry’s Chocolate Cake

A lighter version is possible by using reduced-fat cream, swapping some sugar for a natural sweetener, and using high-cocoa dark chocolate for fewer overall calories. You can also fill it with Greek yogurt whipped with a touch of honey for a healthier option.

Ingredient Substitutions for Mary Berry Chocolate Roulade

• Use semi-sweet chocolate instead of dark for a milder taste.
• Replace double cream with whipped coconut cream for a dairy-free option.
• Swap caster sugar with light brown sugar for a deeper flavor.
• Add a hint of espresso powder to intensify the chocolate.
• Use orange zest or peppermint extract for subtle seasonal notes.

Pairing Ideas: What to Serve With Mary Berry Chocolate Roulade

• Fresh berries – Add strawberries, raspberries, or blueberries for a refreshing contrast.
• Vanilla ice cream – A cool scoop adds creaminess and balance.
• Warm chocolate sauce – Pour a light drizzle for extra indulgence.
• Hazelnut praline – A crunchy topping creates texture and richness.
• Caramel drizzle – A light touch of caramel adds buttery sweetness.

Expert Tips to Make Perfect Mary Berry Chocolate Roulade

• Work with room-temperature eggs for better whipping results.
• Fold gently to avoid deflating the batter and keep the sponge airy.
• Avoid overbaking because dryness leads to excessive cracking.
• Use quality chocolate to enhance flavor depth.
• Dust generously with cocoa before rolling to prevent sticking.
• Chill before slicing to help the roulade firm up.
• Whip cream softly so it spreads more evenly during assembly.

Creative Ways to Customize Mary Berry Chocolate Roulade

• Make a mocha roulade by adding espresso to the cream filling.
• Try a black-forest twist with cherries and kirsch inside.
• Create a mint-chocolate version with peppermint-infused cream.
• Add Nutella layers for a hazelnut-rich filling.
• Fold crushed biscuits into the cream for crunch.
• Use orange zest for a citrus-chocolate combination.

Storing Mary Berry Chocolate Roulade the Right Way

• Refrigerate in an airtight container to keep moisture locked in.
• Wrap slices individually if storing for more than a day.
• Avoid stacking the roulade to prevent flattening.
• Consume within 2–3 days for the best flavor and texture.

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is typically enjoyed cold, so reheating is unnecessary. If you prefer it slightly warm, place a small portion in the microwave for 10–15 seconds, just enough to take the chill off without cooking the vegetables.

Nutritional Breakdown (per serving)

Approximate values:

• Calories: 310
• Carbohydrates: 28g
• Protein: 6g
• Fat: 20g
• Fiber: 2g
• Sugars: 24g

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FAQs

How do I stop my Chocolate Roulade from cracking when rolling?

To prevent excessive cracking, avoid overbaking the sponge and cover it with parchment paper as it cools to keep the surface moist. A slightly soft, flexible sponge rolls much more easily than a dry one.

Why did my roulade collapse while folding the egg whites?

A roulade collapses when the egg whites are either under-whipped or over-mixed into the batter. Whip them to firm peaks and fold them in gently to maintain volume, which gives the roulade its light structure.

How do I get my roulade to roll neatly without breaking?

The neatest roll comes from using parchment paper to guide the sponge while gently lifting the edge and letting it curl naturally. Rolling the sponge once while warm and unfilled helps “train” it for a smoother final roll.

Can I prepare Chocolate Roulade the day before serving?

Yes, the roulade can be made a day ahead. Keep it wrapped in parchment and plastic wrap in the refrigerator to preserve moisture. Add decorations or dusting right before serving for the freshest look.

What does Mary Berry Chocolate Roulade taste like?

The roulade has a rich, chocolatey flavor with a light, melt-in-the-mouth sponge that feels almost mousse-like. Its creamy filling balances the deeper chocolate notes, making it indulgent but not overly heavy.

Where did chocolate roulade originate?

Chocolate roulade is inspired by classic Swiss roll-style desserts from Central Europe. It evolved into a lighter, flourless version in France and became popular in Britain through chefs like Mary Berry, who showcased it for festive occasions.

Wrapping It Up

Mary Berry Chocolate Roulade is one of those timeless desserts that manages to be both elegant and comforting. Its soft sponge, rich chocolate flavor, and creamy swirl make it ideal for any celebration or family gathering. With simple steps and reliable results, this roulade is perfect for beginners and experienced bakers alike. Once you try it, you’ll want to make it again every holiday season.