Chocolate Roulade, Julie

This is a family favourite and a must for birthdays and Christmas. It’s from an old recipe book; I’ve reduced the sugar here and find that Cadbury’s Bournville gives the smoothest consistency for the melted chocolate, but use chocolate with a higher percentage cocoa content for a darker, richer flavour.

The roulade freezes very well and takes only a few hours to defrost.

You will need a Swiss roll or shallow baking tin, approximately 34 x 24 cm and about 2 cm deep.


  • 5 large eggs, separated
  • 140g caster sugar
  • 175g plain chocolate
  • 2 tablespoons water

For the filling:

  • 300ml double cream flavoured with a liqueur or vanilla essence, lightly whipped.


  • Preheat the oven to 180°C
  • Line the tin with oiled greaseproof paper/baking parchment.
  • Separate the eggs and beat the yolks into the sugar until pale yellow.
  • Melt the chocolate with the 2 tablespoons of water in a bowl resting on a pan of gently simmering water.
  • Beat the melted chocolate into the egg yolk and sugar mixture.
  • Whip the egg whites until very firm then cut and fold into the chocolate mixture.
  • Pour the mixture into the prepared tin and place in the centre of the oven. Bake for 20 minutes.
  • Remove the roulade from the oven and allow to cool slightly.
  • Use a clean tea towel wrung out in cold water to cover the roulade. This will help to prevent a hard crust forming.
  • Place the roulade in the fridge for 12-24 hours.

When the roulade has been chilled:

  • Place a piece of greaseproof paper on a flat surface and dust with icing sugar.
  • Tip out the roulade upside down onto the paper and peel off the oiled greaseproof paper.
  • About 2cm from one of the short edges, use a knife to score a line halfway down into the sponge. This will help you to start the roll-up.
  • Cover the sponge evenly with the whipped cream and roll it up like a Swiss roll.
  • Keep in the fridge and dust with icing sugar just before serving

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