Nigella Chocolate Roulade

Name: Mary Berry's Eccles Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Varies
Cuisine: British
Ingredients: Puff pastry; Currants; Mixed spice; Butter; Sugar; Egg white; Demerara sugar

Dive into the world of luxurious desserts with the Nigella Chocolate Roulade, a creation that marries the richness of chocolate with the light, airy texture of a classic roulade. This dessert is not just a treat for the taste buds but a visual delight, perfect for special occasions or a sumptuous finish to a gourmet meal.

Brief Description of the Recipe

The Nigella Chocolate Roulade, as featured in Mary Berry's Ultimate Cake Book, is a masterpiece of dessert cuisine. It boasts a dense chocolate flavor wrapped in a light, fluffy texture, making it an ideal choice for chocolate lovers. The roulade is filled with whipped cream, which can be enhanced with brandy for an extra special touch, and dusted with icing sugar for a sophisticated finish.

Cultural or Historical Context

Chocolate roulades have a special place in the realm of desserts, offering a blend of elegance and decadence. They are a testament to the versatility of chocolate in baking, celebrated for their rich flavor and delicate structure. This recipe, coming from the esteemed Mary Berry, carries with it a legacy of culinary excellence and a nod to traditional British baking.

Ingredients List

For the Roulade: 225 grams of plain chocolate, 225 grams of caster sugar, 8 eggs (separated).
For the Filling: 300 millilitres of double cream, icing sugar, and 2 teaspoons of brandy (optional).

Preparation Instructions

Prepare the Oven and Tin: Preheat to 180°C and line a Swiss roll tin with non-stick baking paper.
Melt Chocolate: Over simmering water, then let cool slightly.
Mix Egg Yolks and Sugar: Until light and creamy, then add cooled chocolate.
Whisk Egg Whites: To stiff peaks and fold into the chocolate mixture.
Bake: Pour into the tin, level, and bake until firm.
Cool and Fill: Leave to cool, then fill with whipped cream, roll, and dust with icing sugar.

Storage and Reheating

To store the Chocolate Roulade, wrap it tightly in cling film and keep it in the refrigerator for up to 3 days. For longer storage, it can be frozen. When serving from frozen, thaw in the refrigerator overnight. The roulade is best enjoyed chilled and does not require reheating.

Nutritional Information

A slice of Chocolate Roulade is rich in calories, primarily from sugar and fat due to the chocolate and cream. For detailed nutritional values, consider the ingredients used and consult nutritional calculators with specifics from the recipe.

Frequently Asked Questions (FAQ)

Can I make the roulade in advance? Yes, it can be made ahead and stored or frozen until needed.
What can I use instead of brandy? For a non-alcoholic version, simply omit the brandy or use a few drops of vanilla extract as a flavor enhancer.
How do I prevent the roulade from cracking? Cracks are normal and add to the charm of the roulade. Rolling while still warm and using a tea towel can minimize deep cracks.

Discover the joy of creating a dessert that's as visually stunning as it is delicious. The Nigella Chocolate Roulade is a testament to the elegance of simple ingredients transformed into something extraordinary, a true celebration of chocolate in its most refined form.

Original recipe attributed to Mary Berry's Ultimate Cake Book.