MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)
This deliciously chocolatey and satisfying chocolate roulade recipe is flour-free, which means it has an extremely light texture that's further helped with the whipped eggs.
Provided by Mary Berry
Categories Desserts and sweet treats
Time 50m
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 400 kcal, Carbohydrate 34 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 176 mg, Sodium 70 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE ROULADE
Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.
- Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.
- Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
- Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
- Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don't want to squash out the air you have just beaten in). Sift in the cocoa and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
- Bake for 20-25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.
- Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don't worry if the roulade cracks - that is quite normal and all part of its charm.
- Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.
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- Preheat the oven to 350°F (180°C). Lightly grease the pan, then line with parchment paper, pushing it into the corners.
- Put the chocolate into the heatproof bowl. Place the bowl over a pan of hot water, and heat gently until the chocolate has melted, stirring occasionally. Remove the bowl from the pan and allow the chocolate to cool slightly until warm.
- Put the egg whites into a large bowl and beat with a hand-held mixer on high speed until stiff but not dry. Put the sugar and egg yolks into another large bowl, and beat with the same mixer (no need to wash) on high speed until light, thick, and creamy. Add the chocolate to the egg yolk mixture and stir until blended.
- Fold 2 large spoonfuls of the egg whites into the chocolate mixture, then carefully fold in the remaining egg whites followed by the cocoa powder. Turn into the prepared pan, and gently level the surface.
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