Chocolate Roulade

A delicious roulade which is perfect for Christmas


  • 175 g dark chocolate (55%, chopped into small pieces)
  • 4 large eggs (separated)
  • 4 oz caster sugar
  • 10 floz double cream (whipped)


  1. Preheat oven to 175°C. Line a 13x9” Swiss roll tin with baking parchment. Melt chocolate. Whisk the egg yolks and sugar in a bowl until they are pale and thick.
  2. Stir in the melted chocolate. Place the egg whites in a clean grease- free bowl and whisk until they form soft peaks.
  3. Very gently fold in the egg mixture in two stages. Pour into tin and spread the mixture into the corners. Bake for 15-20 minutes. Remove from oven.
  4. Dust with cocoa powder and cover with a sheet of baking parchment and cover with a clean tea towel. This keeps the roulade moist.
  5. Turn the roulade out with the tea towel facing down onto a work surface and gently remove the tin and baking parchment.
  6. Spread with whipped cream. Then begin to roll the long side closest to you. Roll and use the tea towel to help.
  7. Transfer to a serving plate with the seam underneath.


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