Chocolate roulade

Chocolate roulade

Make this spectacular pud as a highlight for your Christmas table

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Line a 30x40cm swiss roll tin with baking parchment, butter and dust with cocoa.
  2. Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 10-15 minutes or until firm to the touch.
  3. Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. it may crack a bit but don't worry, you're going to cover it with icing. Cool.
  4. For the filling, whisk the double cream until it is stiff and stir in the baileys.
  5. For the topping, beat the butter and icing sugar together and fold in the melted chocolate. leave until cool enough to spread.
  6. Gently unroll the sponge and dot blobs of chocolate over with a teaspoon, use just under half the mixture. Spread out gently. spread over the baileys cream and reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling. Spread the topping over the roulade using a palette knife to give a rough surface and dust with cocoa or icing sugar.

Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

Recipe from olive magazine, December 2008.

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Latest comments and suggestions

  • Binder photo Turnip

    15 December 2008

    Turnip rated and commented on this recipe

    4 stars

    Really nice! Try adding nice christmas decorations on top to brighten it up a bit.

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  • Binder photo Tora

    22 December 2008

    Tora rated and commented on this recipe

    3 stars

    Not sure about this one...for a start, I prepared it a few hours ahead (you need to be able to do this for Christmas dinners...) and because of this the Bailey's cream lost its texture. At the same time the chocolate filling/cover went very hard. It looked fantastic though, and some of the guests really liked it. If I were to make it again I would figure out how to make a Bailey's filling without whipped cream, and also how to keep the chocolate softer.

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  • Binder photo Odie

    27 December 2008

    Odie commented on this recipe

    I made this for a family get together before Christmas and it was fantastic. I didn't put the Baileys in the Cream as I figured there was enough going on with all the chocolate. It went down an absolute treat an I have been asked to make it again for another family occasion. Topping didn't go too hard but I probably didn't put enough inside the swiss roll as I seemed to have a lot for the outside. I was so happy with it that I am making it again today for a different group of people.

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  • Binder photo Zoe

    29 December 2008

    Zoe rated and commented on this recipe

    4 stars

    Was nervous about making this because of the whole rolling of the sponge, but that went really well. It was not whipping the double cream enough and watching it run off the cake, managed to rescue it and in the end turned out really well and was very yummy. My family want me to make it again next year.

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  • Binder photo Kz

    04 January 2009

    Kz commented on this recipe

    The cake was beautiful and rolled easily. I'd tried one of these years ago, and ended in tears, but that's before I discovered parchment paper. I couldn't believe the amount of butter in the icing. I used 1/3 less and it was still way too rich and I love rich...oh well. I ended up putting just a bit in the middle, then frosting with chocolate whipped cream. If I make again, I would sprinkle the cake with a bit of liquor syrup and either use the whipped cream or a ganache, not the butter icing.

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  • Binder photo Kz

    04 January 2009

    Kz rated this recipe

    2 stars

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  • Binder photo Danni T

    12 March 2009

    Danni T rated and commented on this recipe

    4 stars

    It does involve a little effort, and was my first attempt at a roulade. Didn't think you needed all that whipped cream, somehow seemed to have too much left over. Either way it goes down very well, looks beautiful and there is never a crumb left!

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  • Binder photo Marisa

    23 December 2009

    Marisa rated this recipe

    5 stars

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  • Binder photo minicoopergirl

    05 November 2010

    minicoopergirl commented on this recipe

    Just looking at this recipe, I notice you have to roll up the sponge when made and then unroll to add the filing.Has anyone had problems with this when unrolling to re-roll up? Just thought I would ask first!

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  • Binder photo Phoebe

    09 December 2010

    Phoebe rated and commented on this recipe

    5 stars

    Great recipe, it was suprisingly easy to roll. Half the quantity of icing is plenty to cover the whole thing and have some inside.

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  • Binder photo centauri

    15 January 2011

    centauri rated and commented on this recipe

    2 stars

    Sponge went well, and rolled comfortably without breaking, but the chocolate coating set far too hard

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  • Binder photo peter

    19 November 2011

    peter commented on this recipe

    can you freeze this

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  • Binder photo cakeanyone?

    25 December 2011

    cakeanyone? rated and commented on this recipe

    4 stars

    Lovely roulade but only gave 4 stars due to the icing, which I also agree has too much butter to sugar. Think I'd prefer a normal butter icing with cocoa powder next time (less calories too!). Smoothed melted milk chocolate over the finished roulade too, which went down well. Lovely light sponge.

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  • Binder photo AndrewG

    22 January 2012

    AndrewG commented on this recipe

    Try adding 100g of melted white chocolate to the peaking crem! tastes beautiful.

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  • Binder photo AndrewG

    22 January 2012

    AndrewG rated this recipe

    5 stars

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  • Binder photo mother*ship

    02 May 2012

    mother*ship rated and commented on this recipe

    3 stars

    Although this turned out really well for me it had a bit too much cream and *way* too much chocolate topping. Taking account of other posts I only made a half quantity of topping and still found it too much.

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  • Binder photo Paula

    04 November 2012

    Paula commented on this recipe

    This is such a favourite of mine, everyone loves it and is easy to do. I don't bother with the choc topping and I put raspberries on top of the cream instead.

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  • Binder photo Bekz

    08 December 2012

    Bekz rated and commented on this recipe

    5 stars

    My teenage son made this last year and loved it so much he wants to make it for his mates. It's delicious.

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  • Binder photo Stephie_Kay

    24 December 2012

    Stephie_Kay commented on this recipe

    I wonder, to those of you who have made this, do you think it would be possible to prepare the log from the night before xmas lunch..?

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Total time

Ready in 1 hour

Ingredients

  • 50g cocoa powder plus extra for the tin
  • 75g self-raising flour plus extra for dusting
  • 1 tsp baking powder
  • 5 large eggs
  • 100g caster sugar plus extra for dusting

FILLING

  • 284ml pot double cream
  • 6 tbsp Baileys

TOPPING

  • 300g butter
  • 100g icing sugar plus a little more for dusting
  • 400g dark chocolate , melted
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Per serving

791 kcalories, protein 7.3g, carbohydrate 62.1g, fat 57.8 g, saturated fat 32.2g, fibre 1.9g, salt 0.87 g

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