Mary Berry, the queen of British baking, has perfected countless classic desserts, but her Chocolate Roulade is truly something special. This dessert is light, rich, and indulgent, with a melt-in-your-mouth chocolate sponge and a generous filling of whipped cream. It’s the perfect dessert for special occasions, family gatherings, or simply when you want to treat yourself to something extraordinary.
🍫 Ingredients 🍫
For the Roulade:
- 175 g (6 oz) dark chocolate (bittersweet, 39% cocoa solids), finely chopped
- 6 medium free-range eggs, at room temperature
- 175 g (1 cup) white caster sugar (superfine sugar)
- 2 tbsp cocoa powder (Dutch processed)
- 300 ml (1¼ cups) double cream (heavy cream)
- Icing sugar (powdered sugar) for dusting
- 1 tsp slightly salted butter for greasing
Equipment Needed:
- Weighing scales
- 2 large mixing bowls
- Measuring spoons
- Electric whisk
- Metal mixing spoon
- Sieve
- Parchment/baking paper
- 23 x 33 cm (9 x 13 inch) nonstick Swiss roll tin
- Kitchen knife
🍫 Instructions 🍫
- Preheat Oven and Prepare Chocolate: Begin by preheating your oven to 180°C (160°C fan, 350°F). Finely chop the dark chocolate and melt it in a heatproof bowl using 30-second bursts in the microwave. Stir after each burst until just melted, then set the chocolate aside to cool to room temperature.
- Prepare the Egg Mixture: Separate the eggs into two large mixing bowls—one for the egg whites and the other for the yolks.
In the bowl with the egg whites, use an electric whisk on high speed to beat the whites until stiff peaks form. The egg whites should be firm enough that they won’t fall out when the bowl is turned upside down.
In the second bowl, add the caster sugar to the egg yolks. Whisk on high speed for 2-3 minutes until the mixture is thick and pale. It should leave a ribbon-like trail when lifted.
- Combine Ingredients: Gently fold the cooled melted chocolate into the egg yolk mixture. Add two large spoonfuls of the whisked egg whites to the chocolate mixture and stir gently to loosen it. Carefully fold in the remaining egg whites using a large metal spoon, taking care not to knock out the air.
Sift the cocoa powder over the mixture and fold it in gently, ensuring everything is well incorporated.
- Prepare and Bake the Roulade: Grease the base and sides of a 23 x 33 cm (9 x 13 inch) nonstick Swiss roll tin with slightly salted butter. Line the tin with nonstick baking paper, making small diagonal snips in each corner to help the paper fit snugly.
Pour the chocolate mixture into the prepared tin and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the sponge has risen and is slightly firm to the touch. As the sponge cools, it will fall slightly—this is normal.
- Cool and Roll: Lay a large piece of nonstick baking paper on your work surface and dust it lightly with icing sugar. Once the sponge has cooled slightly, turn it out onto the dusted paper and carefully peel off the lining paper.
Whip the double cream until it just holds its shape. Spread the whipped cream evenly over the sponge, leaving a clear edge of about 2 cm (1 inch) on all sides.
Make a shallow cut along one of the short edges of the sponge. Starting from this cut edge, roll the sponge tightly using the sugar-dusted paper to help guide it. Pull the paper away from you as you roll, finishing with the seam underneath.
- Serve: Using a large wide spatula or two fish slices, carefully lift the roulade onto a serving plate or board. Dust with a little more icing sugar for a decorative finish. Slice and serve this indulgent dessert to your guests, or keep it all to yourself for a well-deserved treat!
Conclusion:
Mary Berry’s Chocolate Roulade is a classic dessert that is both elegant and delicious. The rich chocolate sponge combined with the lightness of the whipped cream creates a perfect balance of flavors and textures. Whether you’re making it for a special occasion or just because, this roulade is sure to impress and satisfy any chocolate lover.
Enjoy your baking and savor every bite of this delightful chocolate roulade!