Mary Berry Chocolate Roulade Recipe

Mary Berry’s chocolate roulade is a rich, fudgy flourless chocolate sponge rolled around whipped cream — one of the most spectacular desserts in this collection.

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Prep Time 25

Cook Time 20

Cooling Time 45

Total Time 1 30

Servings: 8 Slices

Course: Dessert

Cuisine: British

Calories: 390

Ingredients Method Notes

Ingredients

Chocolate Sponge:
175 g dark chocolate 70%, melted and cooled
175 g golden caster sugar
6 large eggs separated, room temperature
2 tbsp cocoa powder sifted
Pinch of fine salt
2 tbsp icing sugar for dusting
Filling:
300 ml double cream cold
2 tbsp icing sugar
1 tsp vanilla extract
To Finish:
3 tbsp icing sugar for dusting
Fresh raspberries chocolate shavings (optional)

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

The cracks are characteristic and beautiful — roll confidently, do not try to prevent them.

Fold egg whites gently — they are the only leavening in this flourless sponge.

Roll from cold not warm — the roulade is too fragile to roll warm.

Soft peaks for the cream — overwhipped cream looks grainy in the finished slices.

Refrigerate 30 minutes before slicing — gives clean, well-defined portions.