Recipe: Yummy Chocolate Roulade

Chocolate Roulade. Mary Berry's chocolate roulade recipe is as light as feather, creamy and chocolatey all at the same time. Noone will beleive how easy it was to make either! See more ideas about Chocolate roulade, Roulade, Chocolate.

Whip the cream until peaking, then fold in the melted chocolate. Remove the tea towel from the roulade. Make social videos in an instant: use custom templates to tell the right story for your business. You can have Chocolate Roulade using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate Roulade

1. You need 6 of Egg whites and yolks separated.
2. You need 175 g of caster sugar.
3. It's 2 tbsp of cocoa powder.
4. Prepare 175 g of dark chocolate.
5. It's 250 ml of double cream.
6. It's 100 g of desiccated cocount.
7. It's 100 g of seedless raspberry jam.
8. It's 1 tsp of icing sugar.

Post jobs, find pros, and collaborate commission-free in our professional marketplace. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform When ready to serve, transfer roulade to serving platter. Learn how easy it is to make a decadent and impressive Chocolate Roulade just in time for Christmas.

Chocolate Roulade step by step

1. Preheat oven to 160 degrees and line baking tray with parchment paper..
2. Melt chocolate in bowl over boiling water but ensure bowl isn't touching water. Set aside to cool when melted..
3. Separate the eggs and whisk the whites until they are soft peaks that don't drop out of bowl when turned upside down..
4. Then whisk yolks and sugar until they are creamy and fall like a ribbon from the whisk. Then fold in melted chocolate..
5. Gently fold in half the egg whites. Then fold in remaining egg whites and sifted cocoa powder. Ensure all folded in but don't overmix..
6. Pour mix on tray and spread evenly. Put in oven for 20 minutes then set aside to cool for 20-30 minutes..
7. Whip double cream with 1-2 tbsp sugar..
8. Put parchment paper on the bench and sprinkle with coconut. Turn the roulade upside down onto the paper and remove baking tray then peel back paper you used to bake it. Spread jam all over roulade base and do same with double cream leaving a small gap near the edges..
9. Starting with side furthest away from you, fold the roulade towards you then using the parchment paper continue to fold and pull towards you to the end. Don't worry about cracks. Sprinkle with sieved icing sugar. Place on a serving plate with sealed side down, slice and enjoy..

Keep any leftovers in the fridge for up to three days. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. After years of roulade-hating, I'm finally a convert. The finished cake is moist and creamy—it makes me nostalgic I tried rolling it slightly differently to create a roulade with vertical stripes, but this recipe. Mary Berry, queen of cake-baking, shares her easy recipes for fabulous cakes.