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Chocolate Roulade

This document provides a recipe for a chocolate roulade from Mary Berry. The roulade is made without flour so it is light and airy. It calls for dark chocolate, eggs, sugar, cocoa powder, and double cream. The eggs are separated and whipped while the chocolate is melted. The chocolate is then folded into the egg yolks before folding in the stiffly beaten egg whites. The mixture is baked for 20-25 minutes then cooled before being filled with whipped cream and rolled up. The finished roulade is dusted with icing sugar.

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107 views2 pages

Chocolate Roulade

This document provides a recipe for a chocolate roulade from Mary Berry. The roulade is made without flour so it is light and airy. It calls for dark chocolate, eggs, sugar, cocoa powder, and double cream. The eggs are separated and whipped while the chocolate is melted. The chocolate is then folded into the egg yolks before folding in the stiffly beaten egg whites. The mixture is baked for 20-25 minutes then cooled before being filled with whipped cream and rolled up. The finished roulade is dusted with icing sugar.

Uploaded by

LV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

bbc.co.

uk/food

Chocolate roulade
30 mins to 1 hour
preparation time
Ingredients
10 to 30 mins
175g/6oz good-quality dark chocolate, finely chopped cooking time

6 free-range eggs, separated Serves 8


175g/6oz caster sugar
2 tbsp cocoa powder By Mary Berry
300ml/10fl oz double cream From The Great British Bake Off
icing sugar, to dust Mary Berry's gorgeous
chocolate roulade is made
Preparation method without flour so it's light as a
feather. Add berries to the
1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x whipped cream filling to make
23cm/13in x 9in Swiss roll tin then line the base and sides of the tin a decadent dinner party
with a large sheet of greaseproof paper, pushing it into the corners. dessert.
Make a small diagonal snip in each corner of the paper; this helps to
fit the paper snugly into the corners of the tin.
2. Melt the chocolate in a bowl set over a pan of barely simmering
water. (Do not let the base of the bowl touch the water.)
3. 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.
4. Put the egg yolks in a separate bowl with the sugar and whisk using
the same whisk (no need to wash it) on high speed for 2-3 minutes or
until thick and creamy and the mixture leaves a thick ribbon-like trail
when the beaters are lifted. Pour in the cooled chocolate and gently
fold together until well combined.
5. 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 (you don’t want to squash out the air you have
just beaten in). Sift the cocoa over the top and lightly fold it in. Pour
the mixture into the prepared tin and gently move the tin around until
the mixture is level.
6. Bake in the preheated oven for about 20-25 minutes until risen and
the top feels firm and slightly crisp. Remove from the oven, leave in
the tin (expect the roulade to fall and crack a little) and set aside until
cold.
7. Whip the cream until it just holds its shape. 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/¾in all the way
around the edges. With one of the shortest edges facing you, make a
cut along it with a sharp knife, going about half way through the
sponge. This will help to start the rolling up. Now roll this cut edge
over tightly to start with and use the paper to help continue the tight
bbc.co.uk/food

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.
8. Finish with the join underneath then lift the roulade onto a serving
plate or board using a large wide spatula or two fish slices. Dust with
icing sugar.

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