Classic chocolate roulade

Name: Classic chocolate roulade
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 175 g (6oz) good quality plain chocolate, with at least 52% cocoa solids; 6 large eggs, seperated; 175 g (6oz) golden caster sugar, plus extra to dust; 250 g tub mascarpone; 2 tbsp. crème de cacao; 2 level tbsp cocoa; 25 g (1oz) golden icing sugar; 75 g (3oz) plain chocolate cake covering; 23 holly leaves, washed and patted dry with kitchen paper

Add the final touch at Christmas with this delicious chocolate roulade recipe.

By The Good Housekeeping Cookery TeamPublished: 14 December 2002

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Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Ingredients

175 g (6oz) good quality plain chocolate, with at least 52% cocoa solids
6 large eggs, seperated
175 g (6oz) golden caster sugar, plus extra to dust

For the filling and decoration

250 g tub mascarpone
2 Tbsp. crème de cacao
2 level tbsp cocoa
25 g (1oz) golden icing sugar
75 g (3oz) plain chocolate cake covering
23 holly leaves, washed and patted dry with kitchen paper

Directions

1. Step 1
  Grease and baseline a 28x38cm (11x15in) Swiss roll tin with baking parchment. Break up chocolate and put in a bowl over a pan of simmering water until just melted. Set aside. Preheat oven to 180°C (160°C fan oven) mark 4.
2. Step 2
  Put egg yolks in the bowl of a freestanding mixer with caster sugar and whisk until pale and thick. Whisk in melted chocolate until blended.
3. Step 3
  In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Stir a quarter of the egg whites into the chocolate mixture, then carefully fold in remainder with a metal spoon. Pour into the tin.
4. Step 4
  Bake the roulade for 25min or until risen - sponge should spring back slightly when lightly pressed. Cool for 10min, then cover tin with a clean damp cloth. Once cool, cover with clingfilm and chill for at least 2hr or overnight.
5. Step 5
  To make the filling, put the mascarpone, crème de cacao, cocoa powder and icing sugar into a bowl; beat until smooth, then set aside.
6. Step 6
  Dust a large sheet of greaseproof paper with plenty of caster sugar and carefully turn out the roulade. Carefully peel away lining paper, then trim off short ends. Spread over the mascarpone mixture and roll up tightly from a long side, using the greaseproof paper to help you.
7. Step 7
  Break up the chocolate cake covering and melt as for step 1. Dip one side of each holly leaf in the chocolate to coat, then leave to set. Once set, peel off the chocolate leaves and use to decorate the roulade with the fake berries.
  
  Try these other great chocolate roulade recipes:
  
  Chocolate roulade
  
  White chocolate and raspberry meringue roulade
  
  Chocolate and chestnut roulade
  
  Chocolate and hazelnut roulade

Per Serving:

Calories: 500
Total carbs: 49 g
Total fat: 29 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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