Mary Berry’s Chocolate Roulade Recipe [GUIDE]

Mary Berry’s Chocolate Roulade is a rich, decadent, and impressive dessert that features a light, airy chocolate sponge rolled around a luscious, creamy filling. Known for its elegance, yet surprisingly simple preparation, this roulade is a perfect balance of indulgence and finesse. The roulade’s deep chocolate flavor, combined with the softness of the sponge and the smooth, velvety cream, creates a dessert that’s hard to resist. Whether you’re serving it for a special occasion or a casual family dinner, this chocolate roulade stands out as a crowd-pleasing treat.

The roulade’s charm lies in the way it’s rolled. Unlike a typical cake, the sponge is baked on a flat sheet and then gently rolled while it’s still warm, creating that signature swirl. The result is a dessert that’s both visually stunning and rich in taste, making it ideal for impressing guests without too much fuss. Mary Berry’s version of this classic dessert adds her unique touch with the perfect balance of ingredients, ensuring that every bite is just right. It’s no wonder that this recipe has become a favorite in many households.

Mary Berry’s Chocolate Roulade Recipe

Ingredients Needed

To make Mary Berry’s Chocolate Roulade, the ingredients list is simple, yet effective. You don’t need any complicated or hard-to-find items; everything you need is easily available at your local store. Here’s what you’ll need:

1. For The Sponge

   • 6 large eggs: These provide the structure and lightness to the sponge, making it tender yet firm enough to roll without cracking.
   • 175g caster sugar: The sweetness from the sugar is crucial for balancing the rich chocolate flavor. Caster sugar dissolves quickly and helps create the smooth, delicate texture of the sponge.
   • 75g plain flour: Plain flour, not self-raising, is used here because it allows the eggs and sugar to be the primary agents for leavening.
   • 50g cocoa powder: This is the key to the chocolate flavor. Using good-quality cocoa powder ensures a rich, deep chocolate taste without overpowering the other ingredients.
   • A pinch of salt: A small amount of salt enhances the overall flavors and helps to balance out the sweetness of the sugar.

2. For The Filling

   • 200ml double cream: This creates the luxurious, creamy filling that complements the chocolate sponge. Double cream provides a thick and rich texture that is perfect for whipping.
   • 2 tbsp icing sugar: The icing sugar sweetens the cream without making it too gritty, helping it to whip into soft peaks.
   • 1 tsp vanilla extract: Vanilla adds a touch of fragrance and complexity to the cream, enhancing the overall flavor profile of the dessert.

3. For Dusting

   • Cocoa powder or icing sugar: A dusting of cocoa powder or icing sugar gives the roulade a final touch of elegance and a slight contrast to the dark chocolate, making the dessert look as beautiful as it tastes.

Equipment Needed

While the list of ingredients is simple, you will need a few key pieces of equipment to achieve the perfect Mary Berry Chocolate Roulade. These tools will help you both prepare and present the dessert with finesse:

1. Baking Tray: A rectangular baking tray (about 30×20 cm in size) is ideal for spreading the batter into an even layer, allowing it to bake uniformly. Make sure to line the tray with baking parchment to prevent the sponge from sticking.
2. Electric Hand Mixer or Stand Mixer: Whipping the eggs and sugar to the right consistency is essential for achieving the lightness of the sponge. A hand mixer or stand mixer will make this task much easier and ensure you achieve the right texture quickly.
3. Sieve: For sifting the cocoa powder and flour, a fine-mesh sieve is important to ensure there are no lumps and the dry ingredients are evenly incorporated.
4. Cooling Rack: After baking, you’ll need a cooling rack to allow the sponge to cool without becoming soggy. This also helps prevent condensation from forming, which could affect the texture of the roulade.
5. Tea Towel or Clean Kitchen Towel: When rolling the sponge, you’ll need a tea towel to help with the rolling process and prevent the sponge from sticking. The towel also helps to shape the roulade without damaging the sponge.
6. Sharp Knife: A sharp knife is useful for trimming the edges of the roulade before serving, giving the finished dessert a neat, polished look.
7. Whisk: To whip the double cream, a whisk (either electric or manual) will ensure the cream reaches the perfect consistency of soft peaks.

Instructions To Make Mary Berry’s Chocolate Roulade

Making Mary Berry’s Chocolate Roulade requires patience and care, but it’s an enjoyable process that pays off in a show-stopping dessert. Here’s a step-by-step guide to creating this chocolatey masterpiece:

1. Preheat And Prepare

   • Preheat your oven to 190°C (170°C fan) or 375°F. Line a 30×20 cm (12×8 inch) baking tray with baking parchment, making sure the paper extends slightly over the edges for easy removal later.

2. Prepare The Sponge

   • In a large bowl, beat the eggs and caster sugar together using an electric mixer on high speed. Continue beating for about 5 minutes until the mixture is pale, thick, and fluffy. The eggs and sugar should form a ribbon when you lift the whisk.
   • Sift the cocoa powder and flour together into a separate bowl. Gently fold the dry ingredients into the egg mixture using a spatula or large spoon. Be careful not to deflate the mixture, as you want to retain as much air as possible.

3. Bake The Sponge

   • Pour the batter into the prepared baking tray and spread it out evenly with a spatula. Bake in the preheated oven for 12-15 minutes, or until the sponge springs back when lightly pressed. It should look firm and set, but soft on the inside.

4. Roll The Sponge

   • While the sponge is baking, lay a clean tea towel flat on a work surface and dust it with cocoa powder or icing sugar.
   • Once the sponge is done, remove it from the oven and turn it out onto the prepared tea towel. Carefully peel off the baking parchment.
   • While the sponge is still warm, gently roll it up from one end, using the tea towel to help guide the roll. Let the rolled sponge cool completely, seam side down, for about 30 minutes.

5. Make The Filling

   • While the sponge cools, whip the double cream and icing sugar together until soft peaks form. Add the vanilla extract and mix gently to incorporate.

6. Assemble The Roulade

   • Once the sponge has cooled, carefully unroll it. Spread the whipped cream evenly over the surface of the sponge, leaving a small border around the edges.
   • Re-roll the sponge, this time without the tea towel. Be gentle to avoid cracking, but don’t worry if it does crack slightly-this is normal for a roulade.

7. Serve

   • Dust the roulade with cocoa powder or icing sugar before serving. You can also drizzle some melted chocolate over the top for an extra indulgent touch.

Tips And Tricks

1. Room Temperature Eggs: Make sure your eggs are at room temperature before beating them with the sugar. This ensures they whip up properly and create a light, airy sponge.
2. Don’t Overmix the Batter: When folding the flour and cocoa into the egg mixture, do it gently and don’t overmix. Overmixing can deflate the air in the batter, resulting in a denser sponge.
3. Sponge Texture: If the sponge seems a little underbaked when you take it out of the oven, that’s okay. It will continue cooking as it cools and will be just the right texture for rolling.
4. Keep the Sponge Tight: When rolling, try to keep the roulade as tight as possible without forcing it. A looser roll can result in the cream spilling out, while a tighter roll helps everything stay in place.
5. Cooling Time: Allow the sponge to cool completely before filling. If you fill it while still warm, the cream might melt or become runny.
6. Flavor Variations: For an extra twist, you can add some orange zest to the cream or mix a little liqueur (like Grand Marnier or Baileys) into the filling for a more adult version of the roulade.

Mary Berry’s Chocolate Roulade is a dessert that beautifully combines simplicity with elegance. With its rich chocolate flavor, delicate sponge, and creamy filling, it is sure to leave a lasting impression on anyone who tries it. Although the process may seem a little intricate at first, following the steps carefully and taking your time will result in a showstopping dessert worthy of any occasion. Whether you’re an experienced baker or a beginner, this recipe offers a great way to showcase your skills and indulge in something truly special.

Easy Recipe Variations For Mary Berry’s Chocolate Roulade

Mary Berry’s Chocolate Roulade is already a showstopper on its own – a rich, velvety chocolate cake that’s perfectly rolled up with a luscious filling. However, with a few simple tweaks and variations, you can elevate the dessert to suit your personal taste, occasion, or even dietary needs.

1. Fruit-Infused Roulade:

A fantastic variation involves adding fresh fruits to the filling, which balances the richness of the chocolate. Think of a classic combination of berries – raspberries, strawberries, or even blackberries. You can fold them into the whipped cream filling, giving it a burst of tangy sweetness. For a twist, you could also pair it with caramelized peaches or poached pears for a more indulgent, sophisticated flavor profile. You could also try a citrus infusion – orange zest or lemon zest in the whipped cream could provide a refreshing contrast to the decadent chocolate.

2. Nutty Chocolate Roulade:

If you love a little crunch and texture, add crushed nuts into the filling or sprinkle them over the top. Chopped hazelnuts, almonds, or even pistachios pair wonderfully with the smoothness of the chocolate. You could toast the nuts lightly before adding them for an extra depth of flavor. The nuts not only bring a lovely bite but also offer a delightful contrast to the creamy filling. Alternatively, if you’re looking for an entirely different twist, you can fold in praline crumbs for an even more luxurious touch.

3. Mocha Roulade:

For coffee lovers, adding a touch of coffee flavor will complement the chocolate in the roulade beautifully. You can infuse the whipped cream with instant coffee granules or use a coffee liqueur like Kahlúa in place of vanilla extract. The combination of deep chocolate and rich coffee is a match made in heaven. A drizzle of chocolate ganache made with a hint of espresso could be poured over the top for an added layer of indulgence.

4. Gluten-Free Roulade:

Mary Berry’s original recipe already lends itself well to a gluten-free version since it uses ground almonds instead of flour. To make sure the roulade remains gluten-free, double-check that the chocolate you are using is certified gluten-free, as some chocolates may contain traces of gluten due to cross-contamination. You could also experiment with different ground nuts, such as hazelnuts or walnuts, to slightly alter the flavor while keeping it gluten-free.

5. Vegan Chocolate Roulade:

For a plant-based version of this recipe, swap out the dairy ingredients for vegan alternatives. Use a non-dairy whipping cream (like coconut cream or soy cream) to fill the roulade. For the eggs, you can replace them with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to set for 5 minutes) or a commercial egg replacer. You can also experiment with dairy-free chocolate that’s both smooth and rich, ensuring the roulade still delivers on its signature creamy indulgence.

6. Caramel and Chocolate Roulade:

If you’re craving something even richer, consider adding a caramel filling or drizzle. A soft, homemade caramel sauce can be swirled into the whipped cream, or a drizzle of the sauce on top can take the roulade to another level of decadence. Caramelized sugar also pairs well with the chocolate’s deep notes, giving it an extra bit of sophistication. For a full caramel experience, consider adding some crushed toffee or caramelized nuts as a topping.

Each variation adds its own signature flair to the roulade, making it easy to tailor the dessert for different seasons, gatherings, or personal preferences. The beauty of Mary Berry’s chocolate roulade is its versatility – the base recipe is simple enough to be adapted in endless creative ways!

Storing Leftovers

As tempting as it may be to finish every last crumb of Mary Berry’s Chocolate Roulade, you might find yourself with a little leftover roulade. Fortunately, this dessert can be stored and preserved for later enjoyment, allowing you to savor its rich flavor beyond the initial indulgence.

1. Refrigeration:

The roulade should be stored in the fridge to keep the filling fresh. Simply wrap it tightly in plastic wrap or place it in an airtight container to avoid the roulade absorbing any unwanted odors from other foods in the fridge. It’s best to consume the roulade within 2-3 days for optimal freshness. The cake may firm up a bit as it chills, but the flavor should still be rich and indulgent. When ready to enjoy again, simply let it sit at room temperature for a few minutes to soften slightly.

2. Freezing:

If you want to extend the shelf life of your roulade, freezing it is a good option. To freeze, ensure the roulade is well-wrapped – first, in plastic wrap, then in a layer of foil or a freezer-safe container. This extra layer helps to preserve the texture and prevent freezer burn. When freezing, it’s best to slice the roulade into individual portions. This way, you can thaw just what you need without having to defrost the entire roulade. To thaw, leave it in the fridge overnight or at room temperature for a few hours.

While freezing can alter the texture of the whipped cream filling slightly (it may become a bit more solid), the chocolate sponge should retain its quality, and the roulade will still taste great once thawed. For best results, try to consume the frozen roulade within 1-2 months.

What To Eat With Mary Berry’s Chocolate Roulade?

While Mary Berry’s Chocolate Roulade is certainly delicious on its own, pairing it with complementary side dishes or drinks can take the experience to a whole new level. Here are a few ideas for what to eat with the roulade:

1. Fresh Fruit:

A simple, light contrast to the richness of the roulade is fresh fruit. Citrus fruits like orange segments or a handful of ripe berries can add a refreshing pop of tartness that cuts through the dessert’s richness. A citrus salad or poached pears would also be a delightful pairing, offering both color and a refreshing balance to the decadent chocolate.

2. Whipped Cream or Ice Cream:

For those who like to double down on creaminess, a dollop of freshly whipped cream or a scoop of vanilla ice cream is a natural pairing with the chocolate roulade. The coolness and lightness of the cream or ice cream help to soften the intensity of the chocolate. You could even go for a flavored ice cream like coffee, pistachio, or salted caramel for an extra twist.

3. Espresso or Coffee:

A small cup of strong espresso or a well-brewed cup of coffee is an ideal drink to accompany your chocolate roulade. The bitter notes of the coffee balance the sweetness of the roulade, and the warmth of the coffee elevates the overall experience. For a special touch, try a flavored coffee such as mocha or a spiced chai latte.

4. Liqueurs:

For a more indulgent dessert experience, consider pairing your roulade with a splash of liqueur. A glass of rich, dark port or a sweet dessert wine like Sauternes pairs wonderfully with the chocolate flavors. Alternatively, a splash of Baileys Irish Cream, Grand Marnier, or Chambord poured over a small glass of ice will add a warm, boozy element to the pairing.

5. Sorbet or Gelato:

To add a fruity, refreshing twist, serve the roulade with a scoop of sorbet or gelato. A tangy raspberry sorbet, zesty lemon sorbet, or smooth mango gelato can cleanse the palate between bites of the rich chocolate. The vibrant flavors of sorbet provide a welcome contrast to the dense texture of the roulade and offer a lighter, fresher alternative to cream-based sides.

Conclusion

Mary Berry’s Chocolate Roulade is a truly versatile and indulgent dessert that can easily be adapted to suit a variety of tastes and occasions. Whether you choose to explore fruity, nutty, or boozy variations, or stick with the classic recipe, the roulade will undoubtedly impress. And even if you end up with leftovers, don’t worry – with proper storage, the roulade will remain a delicious treat for days to come. Paired with fresh fruit, coffee, or a scoop of ice cream, it’s the perfect ending to any meal or special gathering. So whether you’re planning a simple family gathering or a celebratory feast, this chocolate roulade is sure to be a crowd-pleaser that satisfies all sweet cravings with flair and finesse.

FAQs

What Are The Key Ingredients Needed For Mary Berry’s Chocolate Roulade?

Mary Berry’s chocolate roulade requires a few simple yet essential ingredients: eggs, caster sugar, cocoa powder, baking powder, and a pinch of salt. The filling is made with double cream, icing sugar, and a splash of vanilla extract. The recipe focuses on using high-quality ingredients for the best results, especially for the chocolate flavor.

How Do I Prevent My Chocolate Roulade From Cracking When Rolling?

To prevent cracking when rolling the roulade, it’s important to bake the sponge at a moderate temperature and allow it to cool slightly in the pan. When unrolling, do so gently to avoid stress on the sponge. Using a damp tea towel to help with rolling can also ensure the sponge stays moist and flexible. Be careful not to overbake the sponge, as this can cause it to dry out and crack.

Can I Make Mary Berry’s Chocolate Roulade In Advance?

Yes, you can make Mary Berry’s chocolate roulade in advance. It actually benefits from being made a day ahead, as this allows the flavors to develop, and the sponge becomes even more moist. Store it in the fridge, but make sure it’s wrapped tightly in cling film to prevent it from drying out. Before serving, let it come to room temperature for the best texture.