Mary Berry`s Chocolate Roulade



I`ve made this roulade a couple of times now. And struggle not to eat too much of it.
Thing is it`s made without butter or flour-just eggs,melted dark chocolate, cocoa and sugar in the cake part and er, um, shhhhh, double cream in the filling.

And, apart from the rolling part, it really is an easy make.

Note: Mary Berry melts the chocolate using the saucepan of water and bowl method, me, I just melt the chocolate in the microwave. If you`re melting it in the microwave, mind it could get burnt easily, so check and stir it every thirty seconds or so.


  • 175g/6oz good-quality dark chocolate broken into pieces
  • 6 free-range eggs, separated
  • 175g/6oz caster sugar
  • 2 tablespoons cocoa powder
  • 300ml/10fl oz double cream
  • icing sugar, to dust

Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)

Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

Put the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.

Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/ΒΎin all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm.

Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

The word roulade is derived from the French rouler-to roll. And dammit, that`s the one part that I fall down on every time. My roulade doesn`t look a patch on Mary Berry`s. Poor me. Looks like I`m doomed to manger (eat!)Β and rouler until I get it right!

27 thoughts on “Mary Berry`s Chocolate Roulade

  1. My daughter just made this for me. It looks like a Christmas log, as the ‘dust *lightly*’ was interpreted as ‘coat thickly’. I somehow don’t think that will be a problem. Mmmmmmm! We’re going to eat it with raspberries.

      • It was very good. Though would be even better with real cream rather than the ‘Elmlea’ that got bought (not by me) by mistake. How do they get away with packaging it to look like real cream? Very naughty. I also had a go at the Ottolenghi Very Full Tart, although I substituted most of the ingredients except for peppers, feta and eggs. So not really that recipe at all, but that’s what prompted me to make an open tart. πŸ™‚ The gluten free version of pastry was a bit strange (‘like chalk’ was one comment!) but the filling was yummy. Philadelphia cream cheese worked as a cream substitute.

      • Interesting take on the Ottolenghi Tart`. I`m not a big pastry fan though I`ve recently come to the conclusion that the shop bought roll out pastry is better than homemade. I don`t know if there`s a gluten free version though. Have to say I do love the aubergine and sweet potato in there but I like your idea of substituting ingredients. That means I can have an Ottolenghi type tart whenever I want.
        Wouldn`t mind a cream substitute for the roulade if the calories were significantly reduced but if the taste wasn`t compromised so much. Might try Light Cream next time.
        Thanks for your note. It`s really interesting to read other people`s versions of recipes. And acknowledging again that they`re not my recipes. Kudos to Mary Berry and Ottolenghi in this case.

  2. Oh, how very kind – a gluten-free cake! πŸ™‚ I am definitely going to try that one out – so very much nicer than one with sandy-gritty rice-flour! I am drooling!

  3. I remember Mary Berry doing this decades ago on TV and giving us permission to serve a ‘cracked’ roulade – it liberated millions of non-perfect cooks like me πŸ™‚ . Thanks for the reminder. Now you need to do a bit of ‘Go neiri and bothar leat ‘ πŸ™‚

    • Thank you for your kind compliment! My pic, alright. Have to say the standard in photography in general on WordPress seems to my uneducated eye to be very high. This is particularly true of food photography, so I`m trying to learn all I can while being clueless about the technicalities involved. A good excuse to bake cakes anyway!

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