Mary Berry Chocolate Roulade Recipe
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.
- Prep Time: 20
- Cook Time: 2
- Total Time: 22 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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175g dark chocolate (high-quality, chopped)
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6 large eggs (separated)
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175g caster sugar
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2 tbsp cocoa powder
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300ml double cream (whipped)
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1 tsp vanilla extract
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Icing sugar (for dusting)
Instructions
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Melt the chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts.
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Separate the eggs: Place yolks in one bowl and egg whites in another, ensuring no yolk touches the whites.
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Whisk the yolks: Beat yolks with caster sugar until pale, thick, and creamy.
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Stir in cocoa and chocolate: Fold the melted chocolate and cocoa powder into the egg yolk mixture.
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Whip the egg whites: Beat whites until stiff peaks form to help the roulade rise.
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Fold whites into chocolate mix: Add a third of the whites first to loosen, then gently fold in the rest.
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Bake the sponge: Spread onto a lined Swiss roll tin and bake at 180°C for 20 minutes.
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Cool and prepare: Allow the sponge to cool under a sheet of parchment to keep moisture.
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Spread with cream: Whip the double cream with vanilla and spread evenly over the sponge.
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Roll carefully: Use the parchment to gently roll the sponge into a tight roulade.
Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-roulade/