Mary Berry Chocolate Roulade is made with a feather-light, flourless chocolate sponge that is baked until springy and then rolled around a cloud of fresh whipped cream. The result is a spectacular, indulgent log that intentionally cracks as you roll it, revealing the rich, dark sponge and snow-white filling. It is the ultimate impressive dessert for a dinner party or Christmas celebration that tastes far lighter than a standard chocolate cake.
Mary Berry Chocolate Roulade Ingredients
For the Sponge:
- 175g (6 oz) Dark Chocolate: Good quality, with at least 40-50% cocoa solids. Broken into small pieces.
- 175g (6 oz) Caster Sugar: Divided. You will need most for the yolks and a spoonful for the egg whites.
- 6 Large Eggs: Separated into yolks and whites.
- 2 tablespoons Cocoa Powder: Sifted. Plus extra for dusting.
For the Filling:
- 300ml (1/2 pint) Double Cream: Whipped until it holds its shape.
- Icing Sugar: For dusting the finished roulade.
How To Make Mary Berry Chocolate Roulade
- Prepare the tin: Preheat the oven to 180°C (160°C Fan/350°F/Gas 4). Lightly grease a 33 x 23cm (13 x 9in) Swiss roll tin and line the base and sides with baking parchment.
- Melt the chocolate: Place the broken dark chocolate in a heatproof bowl. Set the bowl over a pan of barely simmering water (ensure the bowl doesn’t touch the water). Allow it to melt slowly, stirring occasionally. Remove from the heat and let it cool until it feels tepid.
- Whisk the yolks: Place the egg yolks and most of the caster sugar into a large bowl. Using an electric whisk, beat on high speed until the mixture is thick, pale, and creamy. It should leave a trail when the whisk is lifted (ribbon stage).
- Combine the base: Pour the cooled melted chocolate into the egg yolk mixture. Fold gently until well combined.
- Whisk the whites: In a separate spotlessly clean bowl, whisk the egg whites until stiff peaks form (but not dry). Whisk in the remaining teaspoon of sugar.
- Fold the sponge: Stir a large spoonful of the egg whites into the chocolate mixture to loosen it. Then, using a large metal spoon, gently fold in the remaining egg whites and the sifted cocoa powder. Use a cutting motion to keep the air in the batter.
- Bake the sponge: Pour the mixture into the prepared tin and gently level the surface. Bake for 20 to 25 minutes until the sponge is risen and the top feels firm and slightly crisp.
- Cool the roulade: Remove from the oven. Leave in the tin to cool completely. Crucial Step: Cover the sponge with a clean damp tea towel while it cools (or leave covered with parchment). This prevents the sponge from drying out, making it easier to roll later.
- Fill and roll: Once cold, turn the sponge out onto a piece of baking parchment dusted generously with icing sugar. Peel off the lining paper. Spread the whipped double cream evenly over the sponge, leaving a small border at the edges. Score a line 2cm in from one short edge (do not cut through). Using the paper to help you, roll the sponge up tightly, starting from the scored edge. Don’t worry if it cracks—that is the signature look!
Recipe Tips
- Embrace the Cracks: Unlike a Swiss Roll which uses flour and is flexible, this is a flourless sponge. It will crack as you roll it. This is not a mistake; it is the characteristic charm of a chocolate roulade.
- Whipping the Whites: Be careful not to over-whisk the egg whites to the point where they become grainy. They should be stiff and shiny. If they are too dry, they will be difficult to fold in smoothly.
- Cooling Method: Mary Berry’s method of letting the sponge cool completely in the tin (unlike Swiss rolls which are rolled hot) makes this recipe much less stressful. The damp tea towel helps keep the moisture inside.
- Chocolate Quality: Because there is no flour, the flavor comes entirely from the chocolate. Use a brand you enjoy eating on its own (like Bournville or a 50% solid bar).
What To Serve With Chocolate Roulade?
The rich chocolate and cream combination needs something tart to cut through the fat. A pile of fresh raspberries or strawberries is the classic accompaniment. For a festive touch, you can add a tablespoon of Baileys or brandy to the whipped cream filling. Serve slices with a dusting of icing sugar for a snowy finish.
How To Store Leftovers Chocolate Roulade?
- Refrigerate: Because of the fresh cream filling, the roulade must be stored in the refrigerator. Cover loosely with foil or store in a cake dome. It keeps well for up to 2 days.
- Freeze: You can freeze the whole roulade (filled) for up to 1 month. Wrap carefully in parchment and foil. Defrost in the fridge overnight before serving.
Chocolate Roulade Nutrition Facts
- Calories: ~320 kcal
- Fat: 22g
- Carbohydrates: 25g
- Protein: 6g
- Nutrition information is estimated per slice based on 8 servings.
FAQs
The sponge is naturally dairy-free if you check your chocolate ingredients. For the filling, you would need to use a dairy-free whipping cream alternative or coconut cream.
This usually happens if the air was knocked out during the folding stage. Use a metal spoon and be very gentle when incorporating the egg whites.
Yes, Mary often suggests scattering fresh raspberries over the cream before rolling for a burst of fruit inside the swirl.
Try More Recipes:
- Mary Berry Chocolate Chip Muffins Recipe
- Mary Berry Chocolate Muffins Recipe
- Mary Berry Chocolate Orange Cheesecake Recipe
Mary Berry Chocolate Roulade Recipe
Description
A stunning flourless chocolate sponge rolled with fresh cream, known for its rich flavor and signature cracked surface.
Ingredients
Instructions
- Prepare the tin: Grease and line a 33x23cm Swiss roll tin.
- Whisk the yolks: Beat yolks and sugar until thick and pale.
- Combine the base: Fold cooled melted chocolate into yolk mixture.
- Whisk the whites: Beat egg whites to stiff peaks.
- Fold the sponge: Gently fold whites and cocoa powder into chocolate mix.
- Bake the sponge: Bake at 180°C for 20-25 mins until firm.
- Cool the roulade: Cool in tin covered with a damp towel.
- Fill and roll: Turn out, spread with cream, and roll up tightly.
Notes
- The sponge is flourless and will crack when rolled; this is intentional.
- Cool the sponge completely before filling to prevent the cream from melting.
- Use a metal spoon for folding to preserve air bubbles.
