Make the most of British blackberries with this decadent chocolate roulade recipe. Though it makes an undeniably impressive centrepiece, the steps required in a roulade recipe are relatively straightforward, especially if you’ve mastered making meringues already. Better yet, it can be assembled up to four hours ahead and removed from the fridge just before serving, making it perfect for dinner parties. After all, nobody wants to spend all night in the kitchen.
It’s worth getting your hands on high-quality cocoa powder, as that'll help achieve a rich, chocolatey flavour – without any artificial aromas. Don’t worry about cracks that form during baking, they give the roulade an authentic appearance (plus, you can always sprinkle over extra cocoa powder and a handful of berries before slicing).
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Yields:
8
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
371
Ingredients
For the meringue
5
large egg whites
250g
(9oz) caster sugar
2tsp.
cornflour
1tsp.
white wine vinegar
25g
(1oz) cocoa powder, sifted, plus extra to dust
For the filling
300ml
(10 fl oz (½ pint)) double cream
3Tbsp.
icing sugar
350g
(12oz) blackberries, plus optional extra to serve
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line a shallow 23 x 33cm (9 x 13in) baking tin with baking parchment.
Step 2
In a large grease-free bowl, beat the egg whites with a handheld electric whisk until they hold stiff peaks. Gradually whisk in the caster sugar and beat until the mixture is thick and glossy. Using a spatula, carefully fold in the cornflour, vinegar and cocoa powder until just combined.
Step 3
Spread mixture into the prepared tin. Bake for 18-20min, until surface is crisp but the meringue gives when pressed. Leave to cool uncovered in the tin.
Step 4
Once meringue is cool, whisk cream and icing sugar until mix just holds its shape. Fold in blackberries. Lay a large piece of baking parchment on a work surface and invert the meringue on to it (with a short edge facing you). Remove tin and lining paper.
Step 5
Spread the berry cream on top. Score a line 2.5cm (1in) in from the short edge nearest you, then with the help of the baking parchment, roll up the meringue. Transfer to a serving plate, seam down. Dust with cocoa powder just before serving with extra berries.
To store
Assemble up to 4hr ahead and chill (dust with cocoa powder just before serving). Any leftovers will keep covered in the fridge for up to a day.
Per Serving:
Calories: 371
Fibre: 2 g
Total carbs: 41 g
Sugars: 40 g
Total fat: 21 g
Saturated fat: 13 g
Protein: 4 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
