Mary Berry's Luxurious Chocolate Roulade

Mary Berry's Luxurious Chocolate Roulade

Enjoy the perfect blend of rich chocolate and fluffy cream in this stunning chocolate roulade. Simple to prepare yet impressive, it’s a dessert made for celebrations or cozy indulgence. 🍫✨

ingredients:  

- 175g dark chocolate, finely chopped  

- 6 large eggs, separated  

- 175g caster sugar  

- 2 tablespoons cocoa powder  

- 300ml double cream  

- Icing sugar, for dusting  

method:  

1. preheat the oven  

Set your oven to 180°C/160°C fan/Gas Mark 4. Grease a 33cm x 23cm Swiss roll tin and line it with greaseproof paper, ensuring it fits snugly into the corners.  

2. melt the chocolate  

Place the chopped chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until melted, then let it cool slightly.  

3. whisk the egg whites  

In a clean bowl, whisk the egg whites until stiff peaks form. When the bowl is inverted, the mixture should stay in place.  

4. beat the yolks and sugar  

In another bowl, whisk the egg yolks and caster sugar on high speed for 2-3 minutes until thick and pale. Gently stir in the melted chocolate until smooth.  

5. fold in the egg whites  

Add a few spoonfuls of the whisked egg whites to the chocolate mixture to loosen it. Carefully fold in the rest of the egg whites using a metal spoon, maintaining the airy texture. Sift in the cocoa powder and fold gently to combine.  

6. bake the roulade  

Pour the mixture into the prepared tin, tilting it to spread evenly. Bake for 20-25 minutes, or until the top is set and slightly golden. Allow the roulade to cool completely in the tin—it may deflate slightly or crack, which is normal.  

7. whip the cream  

Whip the double cream in a bowl until it forms soft peaks, ideal for spreading.  

8. turn out the roulade  

Place a large sheet of greaseproof paper on a flat surface and dust it lightly with icing sugar. Turn the cooled roulade out onto the paper and carefully peel away the lining paper.  

9. fill and roll  

Spread the whipped cream evenly over the roulade, leaving a small border around the edges. Make a shallow cut along one short side to help start rolling. Using the greaseproof paper to guide you, roll the roulade tightly. Don’t worry if it cracks—this adds to its charm.  

10. serve and enjoy  

Place the roulade seam-side down on a serving plate. Dust with icing sugar for decoration and slice to serve.  

Light, rich, and beautifully indulgent, this chocolate roulade is the ultimate dessert for any special occasion! 🍫✨