Anna Louise A chocolate roulade is Mary Berry’s signature dessert — the one that appears on her Christmas table, in her cookbooks, and that she has demonstrated more times than any other single recipe.
It is a flourless chocolate sponge — intensely chocolatey, slightly fudgy in the centre — rolled around whipped cream, dusted generously with icing sugar, and served in thick slices that reveal the cream spiral inside. It cracks on the outside as it rolls. This is correct. The cracks are characteristic and beautiful.
Unlike a Swiss roll, the roulade uses no flour — the chocolate and eggs alone give the structure. This makes it naturally gluten free and gives a specifically dense, fudgy texture that is quite unlike any other dessert.
The sponge is made by folding whipped egg whites into a chocolate mixture — the air gives the lightness, the chocolate gives the richness.
Ingredients for Mary Berry Chocolate Roulade
For the Chocolate Sponge
- 175g good quality dark chocolate (70%), broken into pieces
- 175g golden caster sugar
- 6 large eggs, separated — at room temperature
- 2 tbsp good quality cocoa powder, sifted
- Pinch of fine salt
- 2 tbsp icing sugar — for dusting before rolling
For the Filling
- 300ml double cream, cold
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 2 tbsp good quality cocoa powder or 50g raspberries (optional — adds a slight sharpness)
To Finish
- 3 tbsp icing sugar — dusted generously over the finished roulade
- Fresh raspberries arranged alongside
- Dark chocolate shavings (optional)
How to Make Mary Berry Chocolate Roulade
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Line a 33x23cm Swiss roll tin with baking parchment, leaving slight overhang at the short ends. Grease lightly.
Prepare a second sheet of baking parchment on the work surface, dusted generously with the two tablespoons of icing sugar — the roulade will be turned onto this.
Step 2 — Make the Chocolate Base
Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water — or in the microwave in thirty-second bursts, stirring between each. Leave to cool slightly.
Whisk the egg yolks and golden caster sugar together with an electric whisk for three to four minutes until very pale, thick, and ribbon-like. Fold in the cooled melted chocolate and the sifted cocoa powder with a large metal spoon.
Step 3 — Fold in the Egg Whites
In a separate completely clean bowl, whisk the egg whites with the salt to stiff peaks — the mixture should hold firmly when the bowl is tilted.
Add one-third of the whisked egg whites to the chocolate mixture — fold in to loosen. Add the remaining whites in two additions, folding very gently each time with eight to ten strokes. Stop as soon as no white streaks remain. The mixture should be airy and slightly mousse-like.
Step 4 — Bake
Pour into the prepared tin. Spread gently to the corners — tilting the tin rather than using a spatula to preserve the air.
Bake for 20 to 25 minutes until the surface feels set and slightly firm — it will look cracked on top and will feel slightly springy when pressed very lightly. The centre should have a very slight give.
Step 5 — Turn Out and Cool
Turn the sponge immediately onto the icing sugar-dusted parchment. Peel away the lining parchment carefully. Leave to cool completely — at least forty-five minutes. Do not roll while warm — unlike a Swiss roll, the chocolate roulade is rolled cold.
Step 6 — Fill and Roll
Whip the cold cream, icing sugar, and vanilla to soft peaks. Spread evenly over the entire cooled sponge surface — going right to the edges.
Roll from one short end — using the parchment as a guide. Roll firmly and confidently. The sponge will crack on the outside as it rolls — this is correct and completely expected. Transfer to a serving plate seam-side down.
Step 7 — Finish
Dust very generously with icing sugar. Add chocolate shavings and fresh raspberries. Refrigerate for thirty minutes before slicing. Serve in thick slices.
My Top Tips For Best Mary Berry Chocolate Roulade
The cracks are correct — do not try to prevent them. A chocolate roulade without cracks has either been overbaked to dryness or rolled so tentatively the spiral is not tight. Roll with confidence — the cracks are part of the visual character and are specifically beautiful dusted with icing sugar.
Fold the egg whites with absolute care. The egg whites are the only leavening in this flourless sponge. Every unnecessary fold loses air. Fold until no white streaks remain — then stop.
Roll from cold — not warm. This is the key difference between a chocolate roulade and a Swiss roll. The chocolate roulade is not rolled hot — it is too fragile and will tear rather than crack attractively. Cool completely before rolling.
Do not overwhip the cream. Soft peaks give a billowy, generous filling. Overwhipped cream gives a slightly grainy, stiff filling that looks unattractive in the finished slices.
Refrigerate for thirty minutes before slicing. The cream firms and the slices hold their shape cleanly. A freshly rolled roulade cut immediately gives soft, slightly collapsed slices.
Serving Suggestions
In thick slices with extra raspberries alongside. As a Christmas dessert — the white icing sugar dusting looks spectacular. As a dinner party dessert made entirely ahead.
How to Store Mary Berry Chocolate Roulade
In the fridge: Store covered for up to 2 days. Freezing is not recommended — the cream filling does not survive freezing.
Mary Berry Chocolate Roulade Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Line tin with parchment. Dust a second sheet generously with icing sugar.
- Whisk egg yolks and sugar 3–4 minutes until very pale and ribbon-like. Fold in cooled melted chocolate and cocoa.
- Whisk egg whites with salt to stiff peaks. Fold one-third into chocolate mixture to loosen — fold in remainder in 2 additions very gently.
- Pour into tin — tilt gently to spread. Bake 20–25 minutes until set on top with a slight central give.
- Turn onto icing sugar-dusted parchment immediately. Peel away lining parchment. Cool completely — 45 minutes.
- Whip cream, icing sugar, and vanilla to soft peaks. Spread over cooled sponge. Roll firmly from one short end. Transfer seam-side down to serving plate. Dust generously with icing sugar. Refrigerate 30 minutes. Slice thickly.
Notes
Frequently Asked Questions
Can I fill it with chocolate cream?
Yes — whip the cream with two tablespoons of sifted cocoa powder for a double chocolate roulade.
Why did my sponge tear when I rolled it?
The sponge was too warm, overbaked and dry, or the egg whites were insufficiently folded. Cool completely before rolling and check the sponge has the slight central give when it comes out of the oven.
Can I add orange zest to the chocolate mixture?
Yes — the finely grated zest of one orange folded in with the chocolate gives a chocolate orange roulade.
Can I add a layer of jam under the cream?
Yes — two tablespoons of good quality raspberry jam spread over the sponge before the cream gives an additional fruit layer.
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