There is nothing better than a chocolatey and creamy homebaked treat, and Mary Berry has shared how to make her “ultimate” British Bake Off dessert.
Mary Berry has many delicious dessert recipes such as her chocolate cake or her lemon drizzle traybake, but has revealed that one of her favourite desserts from the British Bake Off was her chocolate roulade from a technical challenge season two, and has shared the recipe on her website.
A roulade is simply a rolled-up dish of some kind found in many European cuisines, with one dessert example being a chocolate Swiss roll.
Mary has shared that she loves making chocolate roulade which is only made out of six simple ingredients and takes less than 30 minutes to prepare.
In the Guardian, Mary described the chocolate roll as being “totally irresistible” as can easily be made. She wrote: “The joy of the sponge is that it tastes rich yet is not heavy – there’s no flour or butter in the mixture, so it’s rather like a baked chocolate mousse.”
How to make Mary Berry’s British Bake Off Chocolate Roulade
- 175g of plain chocolate
- 175g of caster sugar
- Six large room-temperature separated eggs
- 300ml double cream
- Two tablespoons of cocoa powder
- Icing sugar (for dusting)
- Heat-proof bowl
- Large mixing bowl
- Another mixing bow
- Baking paper
- 33cm x 23cm swiss-roll tin
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To begin, preheat your oven to 180C (350F) for a fan oven or 160C/Gas Mark 4. Take your baking tin and grease it. Line the tin with your baking paper and set aside for now.
Then, break the chocolate into small pieces and place them in your heat-proof bowl. Place the bowl over a pot of boiling water on a low heat. Make sure the bowl does not touch the pot as it can cause the chocolate to overheat. Set your chocolate aside to cool once done.
Next, you will need to separate the egg yolks from their whites. In order to do this crack the eggs into a cup and then carefully tip them into a bowl one at a time.
Mary wrote: “This will ensure that you don’t get any bits of yolk in the whites, which would prevent your whites from whisking to maximum volume.”
Place your egg yolks and sugar into a large mixing bowl and mix well together. Once your chocolate has cooled down, add it to the bowl and stir well until the ingredients are combined.
In another mixing bowl, whisk together your egg whites until they are “stiff but not dry” according to Mary. Take two large spoonfuls of the egg whites and mix them into your chocolate mixture.
Gently fold the rest of your egg whites into the chocolate mixture and then sieve in the cocoa powder into the mixture.
Now it is time to bake your chocolate roll. Pour the mixture into your baking tin and spread evenly. Place in the preheated oven for around 20 to 25 minutes until it has risen and the top feels firm.
Leave the dessert to cool in the tin. It may crack a little as it cools, but this is normal. Cover it with a dry tea towel until it is cold.
Once cooled down, take a large piece of baking paper and sprinkle it with icing sugar. Place your chocolate roll onto the baking paper. Place your cream in a bowl and whip it until it holds its shape.
Spread the cream on the chocolate toll but leave around two centimeters of the edges clear. Use a sharp knife to gently score the short edge of the chocolate roll.
Then, roll it up tightly using the baking paper to it has the shape of a Swiss roll. Mary wrote: “Do not worry when the roulade cracks – a good one should!”
Dust the chocolate roll with icing sugar, and your “ultimate” British Bake Off chocolate roulade is ready to serve.
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