Chocolate roulade
Item 1 of 1
- medium
- 8
- 40 minutes
This stunning chocolate roulade recipe by Steven Doherty has the perfect ratio of soft sponge to rich, fruity filling for those who love their sweet cream, while the tart tang of fresh strawberries, raspberries and the drizzle of raspberry sauce prevent this glorious chocolate dessert from being too cloying. Rolling the roulade can seem a daunting task if you've never tried it before – the key is to have plenty of paper under the sponge to roll with, and to fold the dessert with a quick, confident motion.
First published in 2016
Ingredients
Metric
Imperial
Chocolate sponge
- 3 eggs, medium, separated
- 175g of icing sugar
- 50g of cocoa powder
- 15g of cornflour
- 1 pinch of salt
Roulade filling
- 300ml of double cream
- 75g of caster sugar
- 300g of raspberries
- 300g of strawberries
- strawberry jam, high quality
Raspberry sauce
- 340g of frozen raspberries
- 175g of caster sugar
- 150ml of water
- 1 lemon, juice only
To serve
- 100g of strawberries
- icing sugar
- mint leaves
SAVE RECIPE
Equipment
- Electric hand whisk
- Blender
Method
1
Preheat the oven to 180°C/gas mark 4. Line a 38 x 26cm tray with baking paper or a non-stick liner
2
Begin by preparing the sponge. Measure out 80g of the icing sugar and beat it together with the egg yolks in a large mixing bowl, mixing for 5 minutes until fluffy and combined
- 80g of icing sugar
- 3 eggs, medium, separated
3
In a separate bowl, lightly beat the egg whites with the salt, then add the remaining icing sugar and whisk for a further 30–60 seconds to form soft peaks
- 1 pinch of salt
- 95g of icing sugar
4
Sift together the cocoa powder and cornflour in a third, smaller bowl and gradually fold this into the egg yolk mixture using a spatula. A tablespoon at a time, add the beaten egg white, mixing carefully until all the egg white has been incorporated
- 15g of cornflour
- 50g of cocoa powder
5
Pour the mixture into the lined tray, using an angled spatula (or spoonula) to spread the mixture evenly across the tray. Bake in the oven for 8 minutes, or until the top of the sponge springs back when pressed
6
Meanwhile, prepare the fruit for the filling. Hull the strawberries and slice lengthways into thick chunks. Wash and drain the raspberries, setting aside until required
- 300g of strawberries
- 300g of raspberries
7
Once cooked, remove the sponge base from the oven and all to cool for 5 minutes. After this time, flip the sponge over onto a sheet of baking paper and leave to cool for a further 4 minutes
8
Whisk together the cream and sugar for the filling until firm, taking care not to overbeat
- 300ml of double cream
- 75g of caster sugar
9
With the sponge still on the paper, spread the jam over the sponge and top with a thick, even layer of cream. Dot the berries across the cream, ensuring an even distribution of berries
- strawberry jam, high quality
10
Using the paper, roll up the roulade tightly but quickly to form a cylinder. Tightly twist the ends of the paper like a Christmas cracker to hold the shape of the roulade together. Place on a plate and refrigerate for at least 1 hour before serving
11
Meanwhile, prepare the raspberry sauce. Combine the raspberries, lemon juice, sugar and water in a saucepan and bring up to the boil. Reduce the heat a little and simmer for 10 minutes
- 175g of caster sugar
- 150ml of water
- 340g of frozen raspberries
- 1 lemon, juice only
12
Transfer the raspberry mixture to a blender and blitz until smooth. Pass through a fine sieve into a jug or bowl and set aside to cool
13
Before serving, hull the remaining strawberries and slice half of them into chunks, keeping the rest whole
- 100g of strawberries
14
To serve, remove the chocolate roulade from the fridge and carefully unroll from the baking paper. Dust liberally with icing sugar, trim the ends and slice into 3cm slices. Drizzle over a little raspberry sauce and serve immediately with the strawberries and a few sprigs of mint to garnish
- icing sugar
- mint leaves
First published in 2016
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