Go Back
+ servings
A chocolate roulade, decorated with raspberries

Classic Chocolate roulade

Course: Dessert
Cuisine: British
Keyword: Chocolate Roulade, Mary Berry Chocolate Roulade
Skill level: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 371kcal
Author: Amy Treasure
A classic chocolate roulade made without flour for a rich and decadent after dinner dessert.
Print Recipe


For the cake

  • 175 g plain chocolate
  • 175 g caster sugar
  • 6 eggs separated
  • 2 tbsp cocoa powder sieved

For the filling

  • 300 ml double cream

To serve

  • 1 punnet fresh raspberries
  • icing sugar


  • Line a swiss roll tin (23cm x 32cm) with non-stick baking parchment 
  • Preheat the oven to 180C/350F/Gas 4
  • Melt the chocolate in a bowl over a pan of boiling water and leave to cool
  • Add sugar and egg yolks to a mixing bowl and whisk until pale yellow and creamy 
  • Put the chocolate in the mixing bowl and mix well
  • In a clean bowl whisk the egg whites until stiff but not dry
    Whisk egg whites
  • Stir one large spoonful of the egg whites into the chocolate, mix gently and then add the remaining egg whites folding everything together gently until combined
    Stir chocolate mix into egg whites
  • Fold in the cocoa powder
  • Pour the mixture into the prepared tin and level out with a paddle knife
  • Bake in the preheated oven for 20 minutes until firm to the touch
  • Remove the cake from the oven, place a clean damp tea towel over the top and leave it in the tin to cool completely
  • Whip the cream until it just holds its shape
  • Dust a large piece of non-stick baking parchment with icing sugar
  • Turn out the roulade onto the baking parchment and peel away the lining paper
  • Spread the whipped cream on top and (if using) add the raspberries in rows
    Spread whipped cream over cake
  • Starting at the short edge, roll the cake tightly using the paper to help. The chocolate roulade will crack, but don't worry! 
  • Decorate with raspberries and a dusting of icing sugar


Make sure the chocolate is cooled before it is added to the egg mix or it will go grainy. Don't use anything other than a swiss roll tin otherwise you won't be able to roll it at the end. Make sure the cake is completely cool before attempting to roll it. The chocolate roulade will crack, if the cracks are really big then push them together with your hands as it will still be pliable. The cracks and lumps and bumps of a chocolate roulade are all part of the charm! 


Calories: 371kcal | Carbohydrates: 37g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 197mg | Sodium: 24mg | Potassium: 126mg | Fiber: 1g | Sugar: 33g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1.2mg