Mary Berry Chocolate Roulade Recipe

Dive into the elegance of Mary Berry's Chocolate Roulade, a flourless dessert that promises a light, airy texture with a rich chocolate flavor. This recipe, originally from Mary Berry and featured on the Great British Bake Off, is not just a testament to Berry's baking prowess but also a favorite for its simplicity and depth of flavor. Whether you're preparing for a festive occasion or a cozy family dinner, this chocolate roulade is sure to impress.

Mary Berry's Chocolate Roulade: A Brief Overview

Mary Berry's Chocolate Roulade stands out for its flourless nature, making it a delightfully light yet indulgent dessert. The combination of bittersweet chocolate and whipped cream, rolled into a soft sponge, creates a visually stunning dessert that's as delicious as it looks.

Cultural and Historical Context

The roulade, derived from the French word "rouler" meaning to roll, has been a classic in European cuisine, finding its variations in both sweet and savory forms. The concept of rolling a sponge with a filling possibly has its earliest documented recipe in the 1740s, showcasing the long-standing tradition of this elegant dessert.

Ingredients for the Chocolate Roulade

• Dark chocolate, finely chopped (175g)
• Medium free-range eggs (6)
• White caster sugar (175g)
• Cocoa powder, dutch processed (2 tbsp)
• Double cream (300 ml)
• Icing sugar for dusting
• Slightly salted butter for greasing

Ensure all ingredients are measured accurately to maintain the balance of flavors and textures in the roulade.

Preparation Instructions

1. Preheat and Prepare: Start by preheating your oven and preparing the baking tin with grease and lined with non-stick baking paper.
2. Melt Chocolate: Melt the chocolate carefully, avoiding overheating, and let it cool to room temperature.
3. Whisk Eggs: Separately whisk the egg whites to stiff peaks, and in another bowl, beat the egg yolks with sugar until thick and pale.
4. Combine: Gently fold the chocolate into the egg yolk mixture, then incorporate the egg whites and cocoa powder, maintaining the airiness.
5. Bake: Pour the mixture into the prepared tin and bake. Once baked, let it cool in the tin before turning out.
6. Fill and Roll: Spread the whipped cream over the cooled sponge, roll carefully to form the roulade, and dust with icing sugar.

Storage and Reheating

This chocolate roulade can be stored in the refrigerator for a few days. Wrap it carefully with cling film to avoid drying out. It's best enjoyed cold, so reheating isn't recommended. If frozen, thaw in the refrigerator before serving.

Nutritional Information

Mary Berry's Chocolate Roulade is rich in taste and calories. It contains a significant amount of sugar and fat, mainly from the chocolate and cream. For specific dietary needs, consider substituting ingredients accordingly.

FAQ about the Chocolate Roulade

Can I make the roulade in advance? Yes, the roulade can be made a day ahead and stored in the refrigerator. Just add the final dusting of icing sugar before serving.

Why did my roulade crack? Some cracking is normal and adds to the charm of the roulade. Ensuring the sponge isn't overbaked and is rolled while still flexible can minimize cracking.

Can I freeze the chocolate roulade? Absolutely, the roulade freezes well. Wrap it tightly in cling film and freeze. Thaw in the refrigerator overnight before serving.

Mary Berry's Chocolate Roulade is a testament to the beauty of simplicity in baking, combining rich flavors with a delicate texture. Its elegance makes it a perfect dessert for special occasions, offering a sweet end to any meal.

For a more detailed recipe and instructions, refer to Mary Berry's original recipe featured on "The Great British Bake Off" and available through various culinary websites like The Happy Foodie​​and A Mummy Too​​.