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Chocolate roulade on a work surface, sprinkled with icing sugar Tried & Tested

Chocolate roulade

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This chocolate roulade is a fantastic alternative to the traditional Christmas pudding. It is fabulous for chocoholics and still has that festive feel with the inclusion of brandy and chestnut puree.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sponge

  • 6 6 Egg yolk(s) (free range)
  • 6 6 Egg white(s) (free range)
  • 150g 5⅜ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  • 50g 1⅞ oz Cocoa powder

For the filling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180ºC (160°C fan, gas mark 4).  Remove from the oven and leave until cold.

  2. Classic mode Step 2

    Whisk the egg yolks and sugar until pale and thickened but not stiff.  Sift in the cocoa powder and whisk until combined

    Ingredients for this step

    • 6 6 Egg yolk(s) (free range)
    • 150g 5⅜ oz Unrefined golden icing sugar for dusting (we like Billington's) Unrefined golden icing sugar
    • 50g 1⅞ oz Cocoa powder
  3. Classic mode Step 3

    With clean beaters, whisk the egg whites in a grease free bowl until softly peaking. Add a third to the egg yolk mixture and gently fold in. Carefully fold in the remaining egg whites.

    Ingredients for this step

    • 6 6 Egg white(s) (free range)
  4. Classic mode Step 4

    Spread the mixture into a 32 x23 cm/13 x 9 inch tin lined with non stick baking paper.

  5. Classic mode Step 5

    Bake for about 20 minutes until risen and springy to the touch. Remove from the oven and leave to cool.

  6. Classic mode Step 6

    The cake will sink but this is normal. Beat the chestnut puree to loosen the mixture. Whip the brandy, cream and icing sugar until thick.

    Ingredients for this step

    • 240g 8½ oz Chestnut purée crème de marron
    • 2tbsp 2tbsp Brandy
    • 150g 5⅜ oz Double cream
    • 1tbsp 1tbsp Unrefined golden icing sugar for dusting (we like Billington's) Unrefined golden icing sugar
  7. Classic mode Step 7

    Turn out the sponge on to a sheet of non stick paper dusted with icing sugar. Peel away the lining paper and trim the edges then spread the chestnut purée evenly over the base, followed by the cream. With the help of the paper, roll up lengthways into a long roll. Don’t worry if it cracks – this is usual.

  8. Classic mode Step 8

    Chill until ready to serve and just before serving dust with icing sugar.

    Ingredients for this step