What is Mary Berry Chocolate Roulade Recipe?
A chocolate roulade is a type of sponge cake that is rolled up with whipped cream filling and dusted with cocoa powder or icing sugar. It looks like a log, but it tastes like heaven.
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Why You Love this Recipe
This Mary Berry chocolate roulade recipe is not just a dessert, it’s a delightful experience. Its simplicity and elegance are sure to captivate you.
- Simple Preparation: This recipe is straightforward, requiring minimal ingredients and steps.
- Gluten-Free: Perfect for those with gluten sensitivity, offering a delicious option for all.
- Rich Flavor: Indulge in the decadent combination of a moist sponge and creamy filling.
- Customizable: Adapt the roulade to your preference with various flavors and toppings.
- Visually Stunning: Its exquisite presentation makes it a highlight at any gathering.
Ingredients Needed to Make Mary Berry Chocolate Roulade
To make this chocolate roulade, you will need the following ingredients:
- 175g (6oz) dark chocolate, chopped
- 6 large eggs, separated
- 175g (6oz) caster sugar
- 2 tbsp cocoa powder, plus extra for dusting
- 300ml (10fl oz) double cream
- 1 tsp vanilla extract
- Icing sugar, for dusting (optional)
You will need the following equipment:
- A 33 x 23cm (13 x 9in) Swiss roll tin, greased and lined with baking parchment
- A large mixing bowl
- An electric whisk or a stand mixer
- A spatula
- A wire rack
- A clean tea towel
- A large sheet of baking parchment, dusted with cocoa powder
Instructions to Make Mary Berry Chocolate Roulade
Follow these instructions to make your chocolate roulade:
Step 1: Preheat the oven and melt the chocolate
Preheat the oven to 180°C (160°C fan, gas mark 4). Place the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is melted and smooth. Remove from the heat and let it cool slightly.
Step 2: Whisk the egg yolks and sugar
In a large mixing bowl, whisk the egg yolks and sugar with an electric whisk or a stand mixer until pale and thick. This will take about 5 minutes. The mixture should leave a trail when you lift the whisk.
Step 3: Whisk the egg whites
In another clean and dry mixing bowl, whisk the egg whites with an electric whisk or a stand mixer until stiff peaks form. This will take about 3 minutes. The egg whites should not slide or move when you tilt the bowl.
Step 4: Fold in the chocolate and cocoa powder
Using a spatula, gently fold the melted chocolate into the egg yolk and sugar mixture. Do not overmix or you will lose the air. Sift the cocoa powder over the mixture and fold it in as well.
Step 5: Fold in the egg whites
Using a spatula, gently fold a third of the egg whites into the chocolate mixture. Do not overmix or you will lose the air. Fold in the remaining egg whites in two more batches, until the mixture is well combined and no white streaks remain.
Step 6: Bake the sponge cake
Pour the batter into the prepared Swiss roll tin and spread it evenly with a spatula. Tap the tin lightly on the counter to release any air bubbles. Bake the sponge cake in the preheated oven for 20 to 25 minutes, or until it is well-risen and firm to the touch.
Step 7: Cool the sponge cake
Remove the sponge cake from the oven and let it cool slightly in the tin. Then, turn it out onto a wire rack and peel off the baking parchment. Place a clean tea towel over the sponge cake and let it cool completely.
Step 8: Whip the cream and vanilla
In a large mixing bowl, whip the cream and vanilla with an electric whisk or a stand mixer until soft peaks form. Do not overwhip or the cream will become grainy and buttery.
Step 9: Roll the sponge cake
Place the large sheet of baking parchment, dusted with cocoa powder, on a flat surface. Carefully flip the sponge cake onto the parchment, so that the top side is facing down. Trim the edges of the sponge cake with a sharp knife to make them neat. Score a line along one of the short ends of the sponge cake, about 2.5cm (1in) from the edge. This will help you start rolling the sponge cake.
Using the parchment as a guide, gently roll up the sponge cake from the scored end, along with the parchment. Do not roll too tightly or the sponge cake will crack. Wrap the parchment around the rolled sponge cake and secure it with a twist at each end. Transfer the sponge cake to a baking tray and refrigerate it for at least an hour, or until firm.
Step 10: Unroll and fill the sponge cake
Unwrap the parchment from the sponge cake and carefully unroll it on a flat surface. Spread the whipped cream evenly over the sponge cake, leaving a 2.5cm (1in) border along the edges. Gently roll up the sponge cake again, without the parchment, starting from the same end as before. Transfer the sponge cake to a serving plate and dust it with icing sugar, if desired.
What Do I Serve With Mary Berry Chocolate Roulade?
The versatility of this chocolate roulade makes it a perfect fit for any occasion. From casual gatherings to elegant parties, it pairs wonderfully with a range of accompaniments.
- Beverage Pairing: Complement it with tea, coffee, wine, or champagne.
- Fruit Addition: Enhance it with fresh berries, bananas, or oranges for a colorful and fresh twist.
- Creamy Side Options: Serve with ice cream, custard, or sauce for added richness and flavor.
Pro Tips to Make Perfect Mary Berry Chocolate Roulade
Master the art of creating the perfect chocolate roulade with these expert tips from Mary Berry herself.
- Select Premium Chocolate: Opt for high-quality dark chocolate with at least 70% cocoa for superior taste and texture.
- Room-Temperature Eggs: Ensure eggs are at room temperature to achieve optimal volume and lightness.
- Monitor Baking Time: Avoid overbaking to maintain moisture. The cake should be springy, and a skewer should come out clean.
- Embrace Imperfections: A few cracks add character. Conceal any flaws with whipped cream or icing sugar for a flawless finish.
- Advance Preparation: Bake the sponge a day ahead and refrigerate, or freeze it for later use. Thaw in the fridge before assembling.
- Personalize Your Roulade: Experiment with flavors like orange zest, coffee, rum, nuts, or berries for a unique twist.
Variations of Mary Berry Chocolate Roulade
Infuse creativity into your chocolate roulade with these delightful variations, each offering a unique twist to the classic recipe.
- Orange Chocolate Roulade: Enhance with orange zest and juice in both batter and filling, topped with candied orange for a citrusy flair.
- Coffee Chocolate Roulade: Integrate coffee granules or espresso powder into the chocolate and filling, garnished with chocolate-coated coffee beans.
- Rum Chocolate Roulade: Blend dark rum into the chocolate and filling, topped with chopped nuts for a boozy kick.
- Berry Chocolate Roulade: Incorporate fresh or frozen berries in the filling, topped with additional berries for a fruity burst.
- Chocolate Shavings Roulade: Add chocolate shavings within the filling, finishing with extra shavings for a decadent touch.
How do I store Mary Berry Chocolate Roulade Leftovers?
If you have any leftovers of this chocolate roulade, you can store them in the fridge, covered with cling film, for up to 3 days. You can also freeze them, wrapped in parchment and foil, for up to a month. Thaw them overnight in the fridge before serving.
- Wrap the roulade in cling film and place it in an airtight container.
- Store it in the fridge for up to 3 days.
- Enjoy it cold or at room temperature.
- Wrap the roulade in parchment and foil and place it in a freezer-safe bag or container.
- Store it in the freezer for up to a month.
- Thaw it overnight in the fridge before serving.
How do I reheat Mary Berry Chocolate Roulade Leftovers?
You can reheat this chocolate roulade leftover in the microwave or the oven, depending on your preference and time.
- Cut the roulade into slices and place them on a microwave-safe plate.
- Cover them with a damp paper towel to prevent them from drying out.
- Microwave them for 10 to 15 seconds, or until warm.
- Enjoy them with some ice cream, custard, or sauce, if desired.
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Cut the roulade into slices and place them on a baking sheet lined with parchment paper.
- Cover them loosely with foil to prevent them from burning.
- Bake them for 10 to 15 minutes, or until warm.
- Enjoy them with some ice cream, custard, or sauce, if desired.
Nutrition value per serving (based on 8 servings):
- Calories: 470 kcal
- Sugars: 27.6 g
- Saturated Fat: 19.7 g
- Protein: 9.4 g
- Fat: 34 g
- Carbohydrates: 29.5 g
How do I prevent the roulade from cracking?
Cracking is normal and part of the charm of the roulade, but you can minimize it by following these tips:
- Do not overbake the sponge cake, as it will dry out and crack more easily. A skewer inserted in the center should come out clean, but the sponge cake should still be moist and springy.
- Do not roll the sponge cake too tightly, as it will put too much pressure on the cake and cause it to break.
- Score a line along one of the short ends of the sponge cake, about 2.5cm (1in) from the edge, before rolling. This will help to make a tight center of the spiral and avoid cracking.
- Cover any cracks with whipped cream or icing sugar, or embrace them as part of the rustic look of the roulade.
How do I make the roulade gluten-free?
This roulade recipe is naturally gluten-free, as it does not use any flour in the sponge cake. However, you should check the labels of the other ingredients, such as chocolate, cocoa powder, and icing sugar, to make sure they do not contain any gluten or traces of gluten. You should also use a clean and gluten-free baking tin, parchment paper, and utensils to avoid cross-contamination.
I hope you enjoyed this article on how to make a Mary Berry chocolate roulade recipe. This chocolate roulade is a delicious and impressive dessert that is easy to make, gluten-free, and customizable. It is perfect for any celebration, or as a treat for yourself and your loved ones. Try it today and let me know how it turns out. I would love to hear from you. Happy baking!