chocolate roulade

Nutty meringue wrapped around a decadent chocolate mousse filling - this is set to become a firm family favourite. For more triple-tested recipes visit Goodhousekeeping.co.uk

Chocolate Hazelnut Meringue Roulade

oil,

g (3 ½oz) hazelnuts

225 g (8 ounces) golden caster sugar

200 g (7 ounces) dark chocolate

600 mL double cream

A deeply chocolatey, completely flourless roulade, filled with fresh cream. The recipe was originally created by the amazing Mary Berry of Great British Bake Off fame!

Mary's Chocolate Roulade (no flour, Great British Bake Off recipe)

dark chocolate (bittersweet) (39% cocoa solids, finely chopped)

free range eggs (at room temperature)

175 g white caster sugar (superfine sugar)

cocoa powder (dutch processed)

300 ml double cream (heavy cream)

icing sugar (powdered sugar) (for dusting)

tsp slightly salted butter (for greasing)

Preheat the oven to 180C (160C fan, 350F).

Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.

Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.

Pour the chocolate into the yolk mixture and fold in to blend

Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.

Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in

Sift the cocoa powder over the mixture and fold it in

Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.

Pour the mixture into the tin and move it around so the mixture finds its own level

Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools

Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper

Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides

Using a sharp knife, make a shallow cut along one of the short edges

Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath

Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!

https://embed.mediavine.com/videos/yc43bfupgwnzarw2pgjh

This deliciously chocolatey and satisfying chocolate roulade is flour-free, which means it has an extremely light texture that's further helped with the whipped eggs. It's Mary Berry's recipe from The Great British Bake Off!

Mary Berry’s Chocolate Roulade

The whole family will love our triple-chocolate version of this classic. For more roulade recipes visit Goodhousekeeping.co.uk

Triple chocolate Bûche de Noël

butter,

lg eggs, separated

g (4 ounces) caster sugar

vanilla extract

g (2 ounces) cocoa powder, sifted, plus extra to dust

200 mL (7 fl oz (⅓ pint)) double cream

g (2 ounces) white chocolate

vanilla bean paste

150 g (5 ounces) milk chocolate, roughly chopped

g (3 ½oz) dark chocolate, roughly chopped

150 g (5 ounces) butter, very soft

225 g (8 ounces) icing sugar

Using a large metal spoon, gently fold a third of the whites into the cocoa mix&nbsp; to loosen. Fold in remaining whites until combined – be careful not to knock out too much air. Spoon into the prepared tin and level gently. Bake for 20min until the cake feels springy to the touch. Lay out a piece of baking parchment dusted generously with cocoa powder. Invert cake on to parchment and peel away paper from sponge. Leave to cool on a wire rack.

For the filling, whisk cream until it just holds its shape. Coarsely grate the white chocolate and fold into cream with the vanilla bean paste.

Top 3 chocolate roulade recipes from across the web

The most viewed chocolate roulade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chocolate Hazelnut Meringue Roulade

Mary's Chocolate Roulade (no flour,...

Triple chocolate Bûche de Noël

Top 3 chocolate roulade recipes from across the web

The most viewed chocolate roulade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hazelnut Meringue Roulade

Mary's Chocolate Roulade (no flour,...

Triple chocolate Bûche de Noël

The most viewed chocolate roulade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine