Mary Berry’s renowned cookbook, Mary Berry’s Baking Bible, features a foolproof recipe for a rich and indulgent chocolate roulade that’s as easy to make as it is delicious. This delightful dessert stands out for its quick preparation time—ready in just about an hour, including baking and cooling—making it accessible for home bakers eager for a chocolate treat without the wait.
The recipe relies on just six key ingredients: plain chocolate, caster sugar, six large eggs, cocoa powder, double cream, and icing sugar. Mary’s straightforward instructions ensure the roulade turns out perfectly every time, with a light, airy texture and deep chocolate flavor.
To prepare, melt the chocolate gently over hot water, making sure the bowl doesn’t touch the water to avoid overheating. Then, whisk the egg yolks with caster sugar until pale and fluffy before folding in the cooled chocolate. In a separate bowl, beat the egg whites to stiff peaks and incorporate them gradually into the chocolate mixture along with sifted cocoa powder. The batter is then baked in a greased Swiss-roll tin until firm.
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Instead of the traditional overnight cooling covered with a damp towel, Mary now recommends leaving the roulade to cool in the tin, covered with a dry tea towel. While it cools, whip the double cream until firm. Once the roulade is cooled, invert it onto greaseproof paper dusted with icing sugar, spread the whipped cream evenly, and then roll it up tightly, scoring a line near the edge to guide the roll. Finish with a dusting of icing sugar on top for an elegant touch.
This simple yet sumptuous roulade offers a perfect balance of creamy filling and fluffy chocolate sponge—ideal for any occasion or just indulging yourself.