I’ve made this roulade more times than I can count—birthdays, Easter, Christmas, even just a random Tuesday. It’s one of those desserts that looks impressively fancy, like you’ve toiled for hours… but really, it’s just a whisk, a roll, and a cloud of icing sugar.
My first attempt? A bit of a disaster. I over-whipped the cream and didn’t fold in the egg whites properly. The result was a cracked, brownie-like log—still edible (and gone in minutes), but not quite the light, luscious swirl I’d imagined.
Second time around, I took a page from Mary’s book: cooled the sponge under a damp tea towel overnight and folded the egg whites with all the gentleness of fluffing a pillow. The result? A feather-light roulade, rich with chocolate and perfectly balanced by whipped cream. And yes, it cracked a little when I rolled it. That’s the magic—it’s rustic, gorgeous, and totally irresistible.
Why This Roulade Works
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No flour, no fuss – Naturally gluten-free with a soft, melt-in-your-mouth texture.
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Egg separation = structure – Yolks bring richness, whites bring rise.
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Gentle cooling + rolling – Keeps it pliable without losing the delicate sponge.
Ingredients (And Why They Matter)
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225g plain chocolate – Use high-quality dark chocolate (60%+ cocoa) for depth and richness.
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225g caster sugar – Helps the yolks whip up thick and mousse-like.
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8 eggs, separated – No raising agents needed—the eggs do all the lifting.
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300ml double cream – Whipped to soft peaks for a dreamy filling.
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Icing sugar – For rolling and finishing with that signature snowy dusting.
Make It Your Way
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Add a boozy twist – Mix 2 tbsp of Baileys, brandy, or Cointreau into the whipped cream. Orange liqueur is lovely at Christmas.
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Add fruit – Fresh raspberries or cherries folded into the cream give a fruity lift.
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Dairy-free? Swap the cream for a thick plant-based option like coconut or oat cream.
Mistakes to Avoid
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Flat, dense sponge | Didn’t beat yolks long enough | Whisk until pale and thick, leaving a trail |
| Cracked badly while rolling | Rolled too hot or too cold | Cool under damp tea towel, then roll gently |
| Cream leaked out sides | Overfilled or over-whipped | Use just enough, whipped to soft peaks |
How to Make Mary Berry’s Chocolate Roulade
1. Preheat & Prep
Set your oven to 180°C / 350°F / Gas 4. Grease and line a 33 x 23 cm Swiss roll tin with baking paper.
2. Melt the Chocolate
Break 225g chocolate into pieces and melt in a heatproof bowl over simmering water. Stir until smooth, then let it cool slightly.
3. Whisk Yolks + Sugar
Whisk 8 egg yolks with 225g caster sugar until pale, thick, and glossy. Stir in the melted chocolate.
4. Whip Egg Whites
In a clean bowl, beat the 8 egg whites until stiff peaks form. Fold gently into the chocolate mixture in two batches to keep the air in.
5. Bake
Pour into your prepared tin, smooth the top, and bake for 25 minutes until puffed and firm.
6. Cool Properly
Leave it in the tin. Lay a damp tea towel over the top, place a wire rack on top, and slide the whole thing into a large plastic bag. Let it cool for a few hours—or overnight.
7. Whip the Cream
Beat 300ml double cream until it just holds its shape. Don’t overdo it—it should be silky, not stiff.
8. Roll the Roulade
Dust a large sheet of baking paper with icing sugar. Turn the roulade out onto it, carefully peel off the lining paper, and spread the cream evenly across the surface. Gently roll it up from the long side using the paper to guide you. Cracks? Totally fine.
9. Finish & Serve
Dust the top with more icing sugar. Slice and serve with fresh berries or just as it is—simple, elegant, and delicious.
Tips from My Kitchen
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Store seam-side down – Helps keep its shape.
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Score the starting edge lightly – Makes the initial roll easier.
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Cream tip – Stop whipping just before full peaks—it spreads beautifully and stays soft.
Storage & Serving
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Fridge: Keep in an airtight container for up to 2 days.
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Freezer: Slice, wrap individually, and freeze for up to 1 month. Thaw at room temperature.
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Serve with: Fresh berries, a drizzle of chocolate sauce, or a good strong coffee.
FAQs
Q: Will it crack when I roll it?
A: Yes—and that’s part of its charm. The cracks highlight the creamy center and give it character.
Q: Can I make it the day before?
A: Absolutely. It softens overnight and slices like a dream.
Q: Can I use milk chocolate?
A: You can, but it’ll be sweeter and softer. Dark chocolate gives better structure and flavour.
Q: How do I roll it without it breaking?
A: Let it cool under a damp tea towel, dust your paper with icing sugar, and roll slowly with confidence.
Craving more chocolate bakes? Try these next:
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Mary Berry’s Chocolate Rum Cake
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Marbled Chocolate Ring Cake (Inspired by Mary Berry)
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Mary Berry’s Chocolate Birthday Cake
