Mary Berry Chocolate Roulade - A Decadent Flourless Dessert
Indulge in Mary Berry Chocolate Roulade recipe. A rich and airy chocolate sponge rolled with creamy filling, perfect for desserts or special occasions
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.