This chocolate roulade recipe is created by using the same mixture as you would for chocolate mousse. When baked it forms a melt in the mouth texture that is truly irresistible!
175g (6oz) caster sugar, plus 5ml (1 level tsp) and extra for dusting
284ml (10fl oz) carton whipping cream
21/2ml (1⁄2tsp) vanilla extract (see tip)
Cocoa for sprinkling
Chocolate shavings to decorate
Directions
Step 1
Base-line a non-stick Swiss roll tin, measuring approximately 28x38cm (11x15in), with non-stick baking parchment.
Step 2
Break up the chocolate and place in a small heatproof bowl with 150ml (1/4 pint) water. Melt the chocolate slowly over a pan of very gently simmering water. Set aside.
Step 3
Separate eggs. Place yolks in a bowl with 175g (6oz) caster sugar and beat with an electric whisk until light in colour and thick. Beat in the warm, liquid chocolate until thoroughly blended.
Step 4
In a bowl, whisk the egg whites until they just hold a soft peak (see tips). Beat a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder with a large metal spoon - do not overfold. Pour immediately into the prepared tin.
Step 5
Bake at 180°C (160°C fan) mark 4 for 25min (see tip). Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for at least 6hr or overnight
Step 6
Whip the cream until it just begins to thicken, add 5ml (1 level tsp) caster sugar and the vanilla extract. Continue to whip until it just holds its shape.
Step 7
Lightly dust a large sheet of greaseproof paper with caster sugar. Remove clingfilm and cloth from the roulade; carefully turn out on to greaseproof paper. Cut 5mm (1/4in) off two short sides of the roulade to neaten. Spread cream over the roulade and roll up tightly from the long side, using greaseproof paper to help (don't worry if the sponge cracks).
Step 8
Transfer to a serving dish, sprinkle with cocoa and decorate with chocolate shavings.
• Pure vanilla extract has a much better flavour than essence.
• Don't whisk whites too stiffly otherwise they'll be difficult to incorporate.
• A crust develops while baking, so it's hard to see if the roulade is cooked. Press with your fingertips or use a skewer - the sponge should spring back.
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”!).
