Lucy M. This Mary Berry Chocolate Roulade is a rich, indulgent dessert with a perfectly light sponge and creamy filling—ideal for any special occasion or just because you’re craving chocolate!
The first time I made a Mary Berry Chocolate Roulade, I was sure it was going to be a tricky bake. But let me tell you—it’s not as intimidating as it looks! The soft chocolate sponge rolls up so beautifully, and the creamy filling with a touch of raspberry jam takes it to another level. It’s the kind of dessert that makes people think you spent hours in the kitchen (even though it’s surprisingly simple). Let’s dive into this chocolaty masterpiece together!
Ingredients
For the sponge:
- 1 cup + 1 tbsp (115g) granulated sugar
- 4 extra-large eggs
- ¾ tsp baking powder
- ½ cup (40g) cocoa powder
- ¼ tsp salt
- ½ cup (65g) all-purpose flour
- Extra sugar for sprinkling
For the filling:
- 5 ounces (150g) dark chocolate, broken into pieces
- 1½ cups (350ml) heavy cream, whipped
- 4 tbsps raspberry jam
- Extra cocoa powder for dusting
Instructions
1. Preheat and prepare the pan:
Start by preheating your oven to 350°F (175°C). Grease a 15×10-inch Swiss roll tin and line it with parchment paper, ensuring it covers the edges for easy removal later.
2. Whisk the eggs and sugar:
In a large mixing bowl, whisk the eggs and granulated sugar together with an electric mixer for about 5–7 minutes, until the mixture is pale, thick, and fluffy. You’ll know it’s ready when it forms a ribbon trail.
3. Prepare the dry ingredients:
In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture, being careful to keep the air in the batter.
4. Bake the sponge:
Pour the batter into the prepared tin and spread it out evenly. Bake for 10–12 minutes, or until the sponge is just set and springs back when lightly touched. Don’t overbake, as you want the sponge to stay soft and pliable.
5. Roll the sponge:
Lay a clean sheet of parchment paper on your work surface and sprinkle it generously with sugar. Turn the warm sponge onto the sugared paper and peel off the baking parchment. Trim the edges if necessary, then roll the sponge tightly with the parchment. Let it cool completely in this rolled shape.
6. Prepare the filling:
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, or use the microwave in short bursts. Let the chocolate cool slightly. Whip the heavy cream until soft peaks form, then gently fold the melted chocolate into the whipped cream.
7. Assemble the roulade:
Carefully unroll the cooled sponge and spread a thin layer of raspberry jam across the surface. Spread the chocolate cream evenly over the jam, leaving a small border around the edges. Gently roll the sponge back up without the parchment, keeping it tight but without squishing the filling.
8. Add the finishing touches:
Transfer the roulade to a serving plate and dust the top generously with cocoa powder. Chill in the fridge for at least 30 minutes to help it set before slicing and serving.
For those who enjoy timeless desserts, you won’t want to miss our recipe for the perfect Maple Syrup Cake. It’s as comforting as the iconic Mary Berry Chocolate Roulade.
Mary Berry Chocolate Roulade
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease a 15×10-inch Swiss roll tin and line it with parchment paper, ensuring it covers the edges for easy removal later.
- In a large mixing bowl, whisk the eggs and granulated sugar together with an electric mixer for about 5–7 minutes, until the mixture is pale, thick, and fluffy. You’ll know it’s ready when it forms a ribbon trail.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture, being careful to keep the air in the batter.
- Pour the batter into the prepared tin and spread it out evenly. Bake for 10–12 minutes, or until the sponge is just set and springs back when lightly touched. Don’t overbake, as you want the sponge to stay soft and pliable.
- Lay a clean sheet of parchment paper on your work surface and sprinkle it generously with sugar. Turn the warm sponge onto the sugared paper and peel off the baking parchment. Trim the edges if necessary, then roll the sponge tightly with the parchment. Let it cool completely in this rolled shape.
- Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, or use the microwave in short bursts. Let the chocolate cool slightly. Whip the heavy cream until soft peaks form, then gently fold the melted chocolate into the whipped cream.
- Carefully unroll the cooled sponge and spread a thin layer of raspberry jam across the surface. Spread the chocolate cream evenly over the jam, leaving a small border around the edges. Gently roll the sponge back up without the parchment, keeping it tight but without squishing the filling.
- Transfer the roulade to a serving plate and dust the top generously with cocoa powder. Chill in the fridge for at least 30 minutes to help it set before slicing and serving.
Nutritional Value (Per Serving)
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 2g
- Sugar: 18g
Conclusion
Mary Berry Chocolate Roulade is a dessert that always steals the show. The combination of rich chocolate, fluffy sponge, and the hint of fruitiness from the raspberry jam is just perfection. Whether it’s for a dinner party or a little self-indulgence, this roulade is worth every bite. Give it a go—you won’t regret it!
