Classic chocolate roulade
- January 2008
- Serves 8
- Takes 40 minutes to make, plus cooling
Crowd-pleasing, indulgent and easy to make, this classic chocolate roulade is a great Christmas dessert.
We’ve got lots of other roulades on the site to try, including a rather decadent chocolate coffee meringue roulade.
- 60.6g (35.9g saturated)
- 67.6g (58g sugars)
When you line the Swiss roll tin with a sheet of non-stick baking paper, trim the paper to stand proud of the tin by 3cm. This will give the roulade space to rise.
For best results use an electric hand whisk or mixer to whisk the eggs and sugar together at top speed until thick, pale and airy – the beaters should leave a ribbon-like trail behind when lifted.
Use eggs that are a few days old and bring them up to room temperature before whisking – they will whip up more easily and make the roulade lighter.
When folding the flour and cocoa into the whisked egg mixture, try to retain as much air as possible. Use a large metal spoon or a spatula and gently cut through the mixture, rotating the bowl as you do so.
This is a brilliant dessert for dinner parties because you can assemble the roulade up to 5 hours ahead.
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