Get your Chocolate Roulade spot on with this easy recipe and become Bake Off ready!


100g plain chocolate
2 tbs water
3 eggs, separated
150g caster sugar
For the filling:
175ml double cream, whipped
your choice of fruit – banana, raspberries and strawberries all work well
To finish:
icing sugar


Pre-heat the oven to 180C.

Place the chocolate and the water in a pan and melt over a gentle heat (not much more than body temperature). Set aside with a lid on to melt.

Beat the yolks and sugar together until thick and creamy, then fold in the warm chocolate.

Whisk the whites to soft peaks, and then fold into the chocolate mixture.

Turn into a tin (20cm x 30cm) lined with baking paper.

Bake in a pre-heated oven for 20 minutes or until firm.

Leave to cool completely in the tin, then turn out onto a piece of greaseproof paper.

Cover with whipped cream and the fruit of your choice (keeping some for the top) and carefully roll.

Sprinkle with icing sugar and top with the remaining fruit!


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