Nothing says classic elegance like a beautifully rolled chocolate roulade. This delightful dessert is a perfect treat for special occasions or a cozy night in. With a rich, chocolatey flavor and a light, fluffy texture, Mary Berry’s Chocolate Roulade will be a showstopper at any gathering. Follow this simple recipe to create a delicious dessert that is sure to impress your guests!
**Mary Berry’s Chocolate Roulade Recipe – Great British Bake Off**
**Ingredients:**
– 200g good quality dark chocolate (at least 70% cocoa solids), broken into pieces
– 6 large free-range eggs, separated
– 200g caster sugar
– 2 tbsp cocoa powder, sifted
– 300ml double cream, whipped
– Icing sugar, for dusting
**Instructions:**
1. Preheat your oven to 180°C (160°C fan/350°F). Line a 33cm x 23cm Swiss roll tin with baking parchment.
2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until smooth. Remove the bowl from the heat and set aside to cool slightly.
3. In a clean, dry bowl, whisk the egg whites until stiff peaks form.
4. In another bowl, whisk the egg yolks and caster sugar together until pale and thick. Gradually pour in the melted chocolate and fold gently until well combined.
5. Add the cocoa powder to the chocolate mixture and fold through until fully incorporated.
6. Carefully fold in a third of the whisked egg whites to the chocolate mixture to loosen it, then gently fold in the rest of the egg whites until no white streaks remain. Be careful not to overmix.
7. Pour the mixture into the prepared tin, spreading it out evenly with a spatula. Bake in the preheated oven for about 20-25 minutes, or until the sponge is springy to the touch.
8. Remove the roulade from the oven and leave it to cool slightly in the tin. Dust a sheet of baking parchment with icing sugar, then carefully invert the roulade onto the parchment.
9. Peel off the baking parchment that lined the tin, then gently roll the roulade up from a short end. Leave it to cool completely rolled up.
10. Unroll the roulade and spread the whipped cream evenly over the sponge, leaving a small border around the edges. Carefully re-roll the roulade from the short end, using the parchment to help support the roll and keep it tight.
11. Transfer the roulade to a serving plate, seam-side down. Dust with a little extra cocoa powder and icing sugar for a decorative finish.
Enjoy your Mary Berry’s Chocolate Roulade with a cup of tea or coffee, or impress your guests with a stunning dessert at your next gathering. This indulgent treat is sure to become a household favorite, thanks to its rich chocolate flavor and light, airy texture. So go ahead and try this recipe today for a taste of pure decadence straight from the Great British Bake Off!
