medshi8 This crackly, feather-light Mary Berry Roulade is made with rich dark chocolate, whipped double cream, and fresh eggs, ready in just over an hour. As you roll the sponge, the crisp crust shatters to reveal a fudge-like interior that contrasts perfectly with the snowy filling. I love serving this showstopper because the signature cracks mean you never have to worry about perfection.
The Secret To Getting It Right
I used to avoid making roulades because I was terrified of the rolling stage, imagining the whole cake snapping in two. The lesson I learned from Mary Berry’s updated method is that you don’t actually need to roll it while it’s hot, which was always the stressful part of traditional Swiss rolls.
Instead, you let this flourless sponge cool completely in the tin before turning it out. The secret is accepting that the cracks are not mistakes; they are the beautiful, rustic signature of a proper chocolate roulade.
Mary Berry Roulade Ingredients
- 175g dark chocolate (39-50% cocoa solids), broken into pieces
- 175g caster sugar
- 6 large eggs, separated
- 2 tbsp cocoa powder, sifted
- 300ml double cream
- Icing sugar, for dusting
How To Make Mary Berry Roulade
- Prep The Oven: Preheat your oven to 180°C (160°C fan/Gas 4). Lightly grease a 33x23cm Swiss roll tin and line it with baking parchment, pushing the paper well into the corners.
- Melt Chocolate: Break the chocolate into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from heat and let it cool slightly.
- Whisk Yolks: Place the egg yolks and sugar in a large bowl. Whisk on high speed with an electric mixer until the mixture is pale, thick, and leaves a ribbon-like trail when you lift the beaters.
- Combine Mixtures: Pour the cooled melted chocolate into the yolk mixture and stir gently until combined.
- Whisk Whites: In a separate clean bowl, whisk the egg whites until they are stiff but not dry.
- Fold Together: Stir a large spoonful of egg whites into the chocolate mixture to loosen it. Then, carefully fold in the remaining whites and the sifted cocoa powder using a metal spoon to keep the air in.
- Bake: Pour the mixture into the prepared tin and level the surface. Bake for 20-25 minutes until the sponge feels firm to the touch.
- Cool: Remove from the oven and leave the cake in the tin. Cover it with a clean, dry tea towel and let it cool completely.
- Fill And Roll: Whip the double cream until it holds its shape. Dust a large piece of baking parchment with icing sugar and turn the sponge out onto it. Peel off the lining paper, spread the cream over the sponge, and roll it up tightly from one short edge, using the paper to help you.
Recipe Tips
- Chocolate Choice: Use semi-sweet chocolate (around 40-50%) rather than very bitter 70% chocolate, which can make the sponge too heavy and prone to snapping.
- Bowl Cleanliness: Ensure your egg white bowl is completely grease-free; even a speck of yolk will stop the whites from stiffening.
- Don’t Over-Bake: The sponge should be firm but springing back; if it’s too dry, it will be harder to roll.
- Cutting: Use a serrated knife and a sawing motion to cut slices without squashing the roulade.
What To Serve With Chocolate Roulade
Serve generous slices with fresh raspberries or strawberries to cut through the richness. A simple dusting of extra icing sugar is all the decoration it needs.
How To Store
Store the roulade in the fridge, loosely covered, where it will keep well for up to 2 days. The texture actually becomes more fudge-like after a few hours in the cold.
FAQs
- Can I freeze this roulade? Yes, you can freeze the rolled sponge without the cream filling for up to a month. Defrost fully before filling.
- Why did my sponge crack so much? Cracking is completely normal and desirable for this specific recipe! If it shatters apart, it might have been over-baked or rolled too loosely.
- Is this recipe gluten-free? Yes, because it uses no flour, this roulade is naturally gluten-free, but always check your baking powder and chocolate labels to be sure.
Nutrition
- Calories: 470
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 185mg
- Sodium: 80mg
- Total Carbohydrate: 49g
- Protein: 9g
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Mary Berry Roulade
8
servings30
minutes1
minuteThis Mary Berry Roulade combines a crackly, flourless chocolate sponge with a cloud of whipped cream, ready in 1 hour. Using just eggs, sugar, and chocolate, it’s a naturally gluten-free showstopper perfect for holidays.
Ingredients
175g dark chocolate (39-50% cocoa solids), broken into pieces
175g caster sugar
6 large eggs, separated
2 tbsp cocoa powder, sifted
300ml double cream
Icing sugar, for dusting
Directions
- Preheat your oven to 180°C (160°C fan/Gas 4). Lightly grease a 33x23cm Swiss roll tin and line it with baking parchment, pushing the paper well into the corners.
- Break the chocolate into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from heat and let it cool slightly.
- Place the egg yolks and sugar in a large bowl. Whisk on high speed with an electric mixer until the mixture is pale, thick, and leaves a ribbon-like trail when you lift the beaters.
- Pour the cooled melted chocolate into the yolk mixture and stir gently until combined.
- In a separate clean bowl, whisk the egg whites until they are stiff but not dry.
- Stir a large spoonful of egg whites into the chocolate mixture to loosen it. Then, carefully fold in the remaining whites and the sifted cocoa powder using a metal spoon to keep the air in.
- Pour the mixture into the prepared tin and level the surface. Bake for 20-25 minutes until the sponge feels firm to the touch.
- Remove from the oven and leave the cake in the tin. Cover it with a clean, dry tea towel and let it cool completely.
- Whip the double cream until it holds its shape. Dust a large piece of baking parchment with icing sugar and turn the sponge out onto it. Peel off the lining paper, spread the cream over the sponge, and roll it up tightly from one short edge, using the paper to help you.
