Chocolate and raspberry roulade

(18 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate roulade
Chocolate roulade
  • Serves: 8

  • Cooking time:

This divine melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet white chocolate cream. It's easy to make but looks and tastes sensational!


  • 200g (7oz) plain chocolate, broken into pieces
  • 150g (5oz) caster sugar
  • 5 medium eggs, separated
  • 100g (4oz) white chocolate, broken into pieces
  • 284ml carton double cream
  • 2tbsp icing sugar, to dust
  • White chocolate curls and fresh raspberries to decorate

For the best flavour, use a good-quality plain chocolate with at least 70 per cent cocoa solids - some are labelled 'luxury' or 'continental'


  1. Preheat oven to Gas 4/180C/350F. Line a 33 x 23cm (13 x 9in) swiss-roll tin with baking parchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugar and egg yolks in a bowl for 3-4 mins until very thick. Fold in chocolate. In a separate bowl whisk egg whites until stiff.
  2. Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixture into tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp teatowel. Leave to cool.
  3. Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream until peaking then fold in the melted chocolate. Remove the baking parchment from roulade. Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end. Decorate with chocolate curls and raspberries.

Your rating

Average rating

  • 3
(18 ratings)

Your comments

comments powered by Disqus

FREE Newsletter