There are only six ingredients needed for Mary Berry’s tasty chocolate roulade.
And, even better yet, the bake can be made from start to finish within 30 minutes.
Perfect for serving on the day, a chocolate roulade can be kept fresh in the fridge for up to 24 hours.
And if you don’t have guests coming over now until the New Year, chocolate roulade can be stored in the freezer for up to a month.
Whether you whip it up now, or at a later date, here’s how to put together the most mouthwatering chocolate roulade with Mary Berry’s recipe.
Recipe
Serves: eight
Ingredients
To start:
- 175g plain chocolate, such as Bourneville
- 175g caster sugar
- Six large eggs, separated
- Two tbsp cocoa powder, sifted
To finish:
- 300ml double cream
- Icing sugar
1. Preheat the oven to 180C/fan 160C/gas 4. Lightly grease a 33cm x 23cm Swiss-roll tin and line with nonstick baking parchment, pushing it into the corners.
2. Break the chocolate into small pieces over a bowl and stand the bowl over a pan of hot water. Place the pan over a low heat until the chocolate has melted.
3. Measure the sugar and egg yolks into a large bowl and whisk with an electric whisk until light and creamy. Add the cooled chocolate and stir until evenly blended.
4. In a separate bowl, whisk the egg whites until stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.
5. Spread evenly in the prepared tin. Bake in the preheated oven for about 20 minutes until firm.
6. Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
7. Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with sifted icing sugar.
8. Turn out the roulade and peel off the paper. Spread with the cream. Score a mark 2.5cm in along the short edge, then roll up very tightly like a swiss roll, using the paper to help. Dust with more sifted icing sugar to serve.
If storing the roulade in the fridge or freezer, only do the final dusting of icing sugar before serving.
