Mary Berry‘s chocolate roulade is made without flour so it’s light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert. Visit our recipes page for more great food ideas.
Top Tip For Mary Berry’s Chocolate Roulade:
To help the paper fit snugly into the corners of the tin, make a small diagonal snip in each corner of the baking paper.
Mary Berry’s Chocolate Roulade
Print RecipeIngredients
- 175g good-quality dark chocolate, finely chopped
- 6 free-range eggs, yolk and white separated
- 175g caster sugar
- 2 tbsp cocoa powder
- 300ml double cream
- Icing sugar, to dust
- Strawberries, to serve
Instructions
Step 1. Preheat the oven to 180°C/160°C Fan/Gas 4. Lightly grease a 13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Next, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool.
Step 2. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy. Pour in the cooled chocolate and gently fold together until well combined.
Step 3. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (without squashing out the air you’ve just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and level. Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp then remove from the oven and leave to cool.
Step 4. Now whip the cream until it forms soft peaks when the whisk is removed. Next lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm all the way around the edges.
Step 5. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about halfway through the sponge to tighten the centre of the spiral. Now roll this cut edge over tightly and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm.
Step 6. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula. Dust with icing sugar and serve with strawberries.
