Sweet sweet Friday: Chocolate Roulade

Want to know how to make a Swiss roll? Push him off an alp (boom boom)!
Want to make a delectable chocolate roulade? Then you should try this recipe, which was the special occasion pudding of choice when I was a child. This is my sister’s recipe, which was written out and stuck to a page of my mother’s spiral-bound recipe notebook. It was a long time before I felt grown-up enough to tackle it on my own, but it’s actually ridiculously easy. What is not so easy is photographing it late at night after a glass of wine or two. Warning, extremely dodgy chocolate roulade shot approaching…

Marion’s Chocolate Roulade
This is my entry for this month’s We Should Cocoa challenge. You can’t tell from this terrible photo, but it’s light, chocolatey and rolls like a dream around some rum-soaked raspberries and cream.

6 large eggs, separated
155g caster sugar
50g cocoa. sifted

300ml cream
brandy or rum

Preheat the oven to 180C and grease and line a sponge roll tin. (I didn’t have a tin big enough, so I just lined about half of a roasting dish. Worked perfectly!)
Beat the egg yolks until beginning to thicken, gradually add caster sugar and whisk until pale and thick. Mix in cocoa.
Whisk egg whites with a pinch of salt until stiff but not dry. Fold into the chocolate mixture (stir in a large spoonful first to lighten it, then fold in the rest with large, gentle strokes). Pour into the prepared tin and bake for 20-20 minutes, until springy.
Cool slightly, then turn out onto a sheet of greaseproof paper and roll up.
To serve, unroll, remove the paper and spread with whipped cream etc. Re-roll gently. Dust some icing sugar over the top and serve.



  1. May 26, 2011 / 7:18 pm

    That photo is actually not that bad! The roulade looks so inviting and I'd love a slice.


  2. May 26, 2011 / 7:53 pm

    Now you really know how to make me feel good – rolls like a dream indeed! Your picture is good, it certainly makes me feel I'd like to swap roulades. It's fun to see how different they all are – no two alike.

    Was going to send you a quick reminder as the deadline is the 25th. Chele's unable to do the round-up due to computer problems and I probably won't be posting it until the weekend sometime, so no panic after all.

  3. May 26, 2011 / 8:03 pm

    Amazing how so few ingredients can produce something so completely glamourous.

    I've never made one – good to know that the roasting dish trick works – maybe my roulade time has come.

  4. May 26, 2011 / 8:23 pm

    This looks great….I feel some baking coming on…..!

  5. May 26, 2011 / 8:47 pm

    Rum soaked raspberries? What's not to like about that combination?! I'm loving reading everyone's contributions to this months 'we should cocoa'- brilliant stuff!

  6. May 26, 2011 / 9:15 pm

    My swiss roll often end up becoming 'swiss fold'… I need to practise more 🙂
    This roulade sounds fab.

  7. May 26, 2011 / 9:19 pm

    Looks fab to me! I'm always impressed by a successful roll!

  8. May 26, 2011 / 10:51 pm

    Choc roulade is my favourite dessert. I usually make a mocha cream w a tbsp each of instant coffee and drinking choc added to the filling cream – retro indeed but just love it – think it is a textural thing, gooey,chocolatey, creamy squidge!

  9. May 26, 2011 / 11:17 pm

    Thank you for reminding me about this, I haven't made it for years – I'm surprised you were even allowed to eat any given the quantity of alcohol I used to put in….

  10. May 27, 2011 / 12:18 am

    Yum Yum Yum!!!! I love roulade, my Mum makes a gorgeous roulade….yours looks amazing!!!

  11. May 27, 2011 / 1:00 am

    yum and night time food photos do my head in big time !

  12. May 27, 2011 / 1:07 am

    yummy yum yum! Am a bit apprehensive about the whole 'roll' part – but it just looks so delicious i may have to give it a go! xx

  13. May 28, 2011 / 6:25 pm

    Looks gorgeous! Mine def didn't roll like a dream. Will give yours a go.

  14. May 31, 2011 / 9:28 pm

    I really like the photo and the sound of your roulade.

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