Introduction:
If you’re a fan of rich, indulgent desserts, Mary Berry Chocolate Roulade is a must-try! This classic British dessert is light, airy, and completely flourless, making it naturally gluten-free. With a perfectly rolled chocolate sponge and a luscious whipped cream filling, it’s the ultimate showstopper for any occasion.
Originating from the UK, this roulade recipe is a signature of Mary Berry, Britain’s beloved baking queen. Unlike a traditional Swiss roll, this dessert has a slightly cracked exterior, which adds to its rustic charm. The secret to achieving the perfect texture lies in whisking the eggs and sugar to create a light and airy sponge.
Perfect for holidays, special gatherings, or an afternoon tea treat, this chocolate roulade is easy to make yet impressively elegant. Whether you’re in the United States, Canada, or the UK, this dessert fits beautifully into any celebration. Pair it with fresh berries, dust it with cocoa powder, or drizzle it with melted chocolate for an extra touch of decadence.
With simple ingredients and a foolproof method, you’ll master this Mary Berry classic in no time. Ready to create a dessert that melts in your mouth? Let’s get baking!
Table of Contents
Mary Berry Chocolate Roulade – A Decadent Flourless Dessert
Ingredients
Ingredients:
- 4 large eggs separated into yolks and whites
- 1/2 cup granulated sugar for sweetness
- 6 oz dark chocolate melted and slightly cooled
- 2 tablespoons cocoa powder unsweetened, for extra chocolatey flavor
- 1 teaspoon vanilla extract for depth of flavor
- 1 cup heavy cream whipped, for the filling
- Optional: Powdered sugar for dusting
- Optional: Fresh berries for garnish
Instructions
Melt the Chocolate
- Place your chopped chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth and glossy.
- Remove from heat and allow to cool slightly, ensuring it doesn’t seize when mixed with the egg yolks.
Whip the Egg Yolks and Sugar
- In a large mixing bowl, beat the egg yolks and caster sugar until pale and fluffy. This step creates a stable base for the roulade.
- Gradually fold in the melted chocolate, ensuring it’s evenly incorporated.
Sift in the Cocoa Powder
- Sift the cocoa powder over the mixture to prevent clumps. Gently fold it in to maintain the airy texture.
Whip the Egg Whites
- In a separate clean bowl, whip the egg whites to stiff peaks using an electric mixer.
- Add one-third of the egg whites to the chocolate mixture, stirring to lighten it. Then, gently fold in the remaining egg whites in two additions.
Bake the Sponge
- Pour the batter into your prepared tin, spreading it evenly with a palette knife.
- Bake for 20–25 minutes, or until the sponge is firm to the touch but not dry.
Cool the Sponge
- Once baked, turn the sponge onto a sheet of parchment dusted with icing sugar. Peel off the baking parchment and allow it to cool completely.
Why Mary Berry Chocolate Roulade Stands Out
1. It’s Naturally Gluten-Free
Unlike traditional cake recipes, Mary Berry Chocolate Roulade doesn’t rely on flour. This makes the sponge incredibly light and airy while being a perfect option for those with gluten sensitivities.
2. It’s Versatile and Customizable
You can tailor the roulade to suit your preferences add seasonal fruits, experiment with flavored creams, or even drizzle with ganache for added decadence.
3. A Recipe Rooted in Tradition
Mary Berry, a culinary icon, brings decades of expertise to this Mary Berry Chocolate Roulade Recipe. Her hallmark simplicity ensures that even complex-looking desserts are achievable for home bakers.
What You’ll Need: Ingredients and Tools
Essential Ingredients for Mary Berry Chocolate Roulade
| Ingredient | Amount | Role |
|---|---|---|
| Dark Chocolate | 175g | Creates the base for the sponge’s flavor. |
| Eggs | 6 (large) | Provide structure and aeration. |
| Caster Sugar | 175g | Adds sweetness and stability. |
| Cocoa Powder | 2 tbsp | Enhances the chocolatey taste. |
| Double Cream | 300ml | Makes the filling luxuriously creamy. |
Recommended Tools
- Swiss Roll Tin: Ensures even baking and the perfect shape for your roulade.
- Electric Mixer: Essential for achieving stiff peaks in egg whites.
- Parchment Paper: Prevents sticking and aids in rolling the sponge.
- Palette Knife: Useful for spreading batter evenly.
- Cooling Rack: This allows proper air circulation to cool the sponge without sogginess.
Preparing to Bake: Setting Yourself Up for Success
1. Preheat Your Oven
Start by preheating your oven to 180°C (fan 160°C). Baking at the right temperature is crucial for achieving a light sponge.
2. Prep Your Ingredients
- Bring your eggs to room temperature. This makes it easier to whip them into a stable foam.
- Chop your dark chocolate into small pieces for quicker, more even melting.
3. Prepare Your Swiss Roll Tin
Line the tin with parchment paper, ensuring it extends up the sides for easy removal after baking. Lightly grease the paper to avoid sticking.
Step-by-Step Guide: Crafting the Perfect Mary Berry Chocolate Roulade
1. Melt the Chocolate
- Place your chopped chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth and glossy.
- Remove from heat and allow to cool slightly, ensuring it doesn’t seize when mixed with the egg yolks.
2. Whip the Egg Yolks and Sugar
- In a large mixing bowl, beat the egg yolks and caster sugar until pale and fluffy. This step creates a stable base for the roulade.
- Gradually fold in the melted chocolate, ensuring it’s evenly incorporated.
3. Sift in the Cocoa Powder
- Sift the cocoa powder over the mixture to prevent clumps. Gently fold it in to maintain the airy texture.
4. Whip the Egg Whites
- In a separate clean bowl, whip the egg whites to stiff peaks using an electric mixer.
- Add one-third of the egg whites to the chocolate mixture, stirring to lighten it. Then, gently fold in the remaining egg whites in two additions.
5. Bake the Sponge
- Pour the batter into your prepared tin, spreading it evenly with a palette knife.
- Bake for 20–25 minutes or until the sponge is firm to the touch but not dry.
6. Cool the Sponge
- Once baked, turn the sponge onto a sheet of parchment dusted with icing sugar. Peel off the baking parchment and allow it to cool completely.
The Art of Rolling Your Roulade
1. Preparing the Filling
- Whip the double cream to soft peaks. If desired, sweeten with a teaspoon of icing sugar or flavor with vanilla extract.
2. Rolling Technique
- Spread the whipped cream evenly over the cooled sponge, leaving a small border around the edges.
- Using the parchment paper to guide you, roll the sponge tightly from one short side to the other. Don’t worry about minor cracks they add a rustic charm!
Elevate Your Roulade: Creative Variations
1. Flavor Enhancements
- Liqueur Cream: Add a tablespoon of Baileys or Cointreau to the whipped cream for a boozy twist.
- Fruit Additions: Layer the cream with raspberries, strawberries, or cherries for a burst of freshness.
2. Decorative Touches
- Dust the roulade with cocoa powder or icing sugar for a classic finish.
- Drizzle with melted chocolate or ganache for added drama.
Tips for Troubleshooting Common Issues
1. Sponge Cracking
- Cracks are common but can be minimized by rolling the sponge while it’s still warm.
- If your roulade cracks, cover imperfections with decorations like whipped cream or ganache.
2. Sponge Sticking to Parchment
- Grease the parchment paper lightly before pouring the batter.
- Peel the parchment away gently while the sponge is warm.
3. Cream Squeezing Out During Rolling
- Avoid overfilling, and leave a border around the edges.
- Chill the roulade for 30 minutes after rolling to firm up the cream.
Serving Suggestions: Making Your Roulade Shine
1. Perfect Pairings
- Serve with a dollop of Chantilly cream or a scoop of vanilla ice cream.
- Pair with a glass of dessert wine like port or a hot cup of coffee for a cozy treat.
2. Presentation Ideas
- Garnish with fresh berries and a sprig of mint for a pop of color.
- Slice diagonally to showcase the roulade’s beautiful spiral design.
Storage and Make-Ahead Tips
1. Short-Term Storage
- Refrigerate your Mary Berry Chocolate Roulade in an airtight container for up to 2 days.
2. Freezing Tips
- The sponge can be frozen without the cream filling. Wrap tightly in cling film and freeze for up to a month. Thaw at room temperature before assembling.
A Personal Story: The Magic of Mary Berry Chocolate Roulade
I’ll never forget the first time I made Mary Berry Chocolate Roulade. It was a rainy Saturday afternoon, and I was feeling a bit down Life was busy, and I needed something to lift my spirits. On a whim, I decided to try my hand at a new dessert, something I’d never made before. The recipe for the chocolate roulade had been bookmarked for months, and I figured now was the perfect time to finally give it a go.
As I cracked the eggs and melted the chocolate, I found myself becoming absorbed in the process. Something was soothing about the simple elegance of the ingredients rich chocolate, airy whipped cream, and the rhythmic folding of the egg whites. The smell of chocolate began to fill the kitchen, and as I rolled the sponge, I was amazed at how it transformed from a humble batter into something so delicate.
I remember the moment I finished assembling the roulade, the anticipation building as I carefully dusted it with cocoa powder and took a step back to admire it. It wasn’t just the beauty of the roulade that made my heart swell with pride it was the joy of creating something with my own hands that seemed so impossibly elegant, yet was so achievable.
As I sliced into it and took that first bite, I felt a wave of satisfaction and warmth. It was as if the dessert had turned my whole day around. Not only had I created a stunning dish, but I had also taken a moment for myself, away from the noise of daily life, to savor something simple and indulgent.
Since then, Mary Berry Chocolate Roulade has become a staple in my kitchen, whether for special occasions or just when I need a little pick-me-up. Each time I make Mary Berry Chocolate Roulade, I’m reminded of that rainy day when baking became more than just following a recipe it became a way to slow down, find joy in the little things, and create something memorable. The roulade isn’t just a dessert; it’s a reminder of the power of food to bring us comfort and joy, even in the most unexpected moments.
FAQs: Everything You Need to Know About Mary Berry Chocolate Roulade
1. Can I Make Mary Berry Chocolate Roulade Ahead of Time?
Absolutely! You can prepare the roulade in advance, which makes it a fantastic option for hosting or busy celebrations. After assembling the roulade, you can refrigerate it for up to 24 hours before serving. Chilling it for a few hours helps the flavors meld together, and the roulade becomes easier to slice. Just remember to cover Mary Berry Chocolate Roulade with plastic wrap or store it in an airtight container to keep it fresh.
2. How Do I Prevent the Roulade from Cracking?
It’s common for roulades to crack, but there are a few tricks to minimize this. First, ensure the sponge is fully cooled before rolling this; this allows the cake to set properly. When rolling, do it gently and slowly, using the parchment paper to help. If a crack does form, don’t panic! It’s easily covered with a dusting of cocoa powder, whipped cream, or even a drizzle of chocolate sauce
3. Can I Add Other Fillings Besides Cream?
Definitely! While the classic chocolate cream filling is a fan favorite, feel free to get creative. You can try adding fresh berries, a fruit compote, or even a layer of chocolate ganache for extra indulgence. If you prefer something lighter, mascarpone cheese or Greek yogurt can be used for a tangier filling.
4. How Can I Make Mary Berry Chocolate Roulade Dairy-Free?
To make a dairy-free version of this Mary Berry Chocolate Roulade, simply substitute the double cream with coconut cream or any plant-based whipped cream. For the chocolate, choose a bar of dairy-free dark chocolate, which will still provide that rich, indulgent flavor. Be sure to check all your ingredients to ensure they are dairy-free.
5. Can I Make the Chocolate Roulade Gluten-Free?
Yes! Mary Berry Chocolate Roulade is naturally gluten-free because it doesn’t require flour. The light, airy texture comes from whipped eggs, making it a perfect choice for gluten-intolerant bakers. Just ensure you’re using gluten-free cocoa powder and a gluten-free chocolate to keep the entire dessert safe for those with dietary restrictions.
6. Why Did My Roulade Become Too Dense?
If your roulade turned out dense, it could be due to overmixing the batter or not whipping the egg whites to stiff peaks. It’s crucial to beat the egg whites thoroughly to incorporate enough air into the batter, which helps create that light, sponge-like texture. Also, make sure to fold the egg whites into the chocolate mixture gently to preserve the airiness.
7. Can I Use a Different Type of Chocolate in Mary Berry’s Chocolate Roulade?
Yes, you can experiment with different types of chocolate, such as milk or white chocolate. However, keep in mind that using milk chocolate will result in a sweeter, less intense flavor, while white chocolate will provide a creamier, milder taste. Dark chocolate, however, remains the classic choice because it balances perfectly with the cream filling.
8. How Can I Add Some Extra Flair to My Roulade?
You can easily elevate the appearance of your roulade with a few simple additions. Dust it with a light coating of powdered sugar, or drizzle some extra melted chocolate on top. Add a few fresh berries or edible flowers around the edges to make it more visually striking. A sprinkle of crushed nuts, like hazelnuts or pistachios, can also bring a crunchy contrast to the smooth filling.
Conclusion:
Mary Berry Chocolate Roulade is the perfect dessert for any occasion, offering a rich, chocolatey flavor with a light, airy texture. Its flourless base makes it naturally gluten-free, while the creamy filling adds the perfect balance of indulgence and smoothness. Whether you’re making it for a holiday gathering, a special celebration, or simply to satisfy your chocolate cravings, this roulade is sure to impress.
The best thing about this recipe is its versatility. You can serve it as is or elevate it with fresh berries, a dusting of cocoa powder, or a drizzle of melted chocolate. It pairs beautifully with a cup of coffee or tea, making it a delightful treat for afternoon tea parties or elegant dinner desserts.
Although rolling the sponge may seem intimidating, following the right techniques ensures a perfect roulade every time. The key is to allow the sponge to cool slightly before rolling it and using parchment paper to guide it gently. Even if cracks appear, they add to its rustic charm, making each roulade uniquely beautiful.
No matter where you are, whether in the UK, the US, or anywhere else in the world, this Mary Berry Chocolate Roulade is a timeless classic that brings joy with every bite. Now that you’ve mastered this elegant dessert, it’s time to share it with friends and family. So go ahead, slice it up, and enjoy the delicious combination of chocolate and cream in every bite!
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