Something simple, sinful and delightful!

This one here is just marvellous, it doesn’t require hours and hours slaving in the kitchen (as much as we love being those slaves); it doesn’t require expensive, fancy ingredients or even a hefty amount of them. I don’t make this often enough I think, especially since it hardly takes much time to put together and even less to eat!



Just a quick fact, it’s not a Swiss roll! And not because roulade sounds much fancier but more so because it’s not rolled up from the shorter end, instead roulades are rolled from the longer (landscape) end. It’s absolutely perfect for Christmas, looks stunningly impressive, and the taste? Oh its ineffable!


This here uses lots of egg whites so the roulade has a delicate outer meringue-like layer – oh yeah, it’s that good! 

Recipe + Method

6 eggs

180g dark chocolate, melted

180g caster sugar

2 ½ tbsp cocoa powder

300ml double cream, whipped

Icing sugar, to dust

First separate the eggs and whisk together the caster sugar and egg yolks in one bowl until it’s all thick and creamy, do the same with the egg whites until they have reached stiff but not dry peaks. Then pour in the melted chocolate, which should be rather cool by now, and fold it into the creamy egg mixture gently, keeping the volume. Once combined thoroughly, fold in the egg whites gently and then sift in the cocoa powder and fold again. Pour the mixture into a greased and lined Swiss roll tin then bake for about 20 minutes in 160C (fan assisted). Once it’s cooked, let it cool and then turn over onto a baking sheet sprinkled with icing sugar, spread the whipped cream and roll up long-ways.



24 thoughts on “Something simple, sinful and delightful!

    1. Oh that’s fantastic, what a great idea with the mushrooms! You’ll not be disappointed. Please let me know if you’re unsure of anything and how it turns out!


    1. Thanks a lot! The double cream is simply the filling so it’s pretty versatile. If you’re still keen on using coconut cream for the filling then you can whip it with 2-3 tablespoons of powdered sugar and use that instead :). Please let me know how you get along.


  1. This looks delicious! I wish to try it soon, however, I have one query. Is it okay to reduce the number of eggs? I ask because I have tried other recipes with these many eggs and have found them to be too egg-y for my liking. I don’t mean to doubt your recipe or anything, it’s just food comes down to individual tastes, doesn’t it?


    1. I understand that completely. The entire recipe is based on the cake being made from egg whites however, with no flour content- which makes the roulade very light and fluffy. I would recommend a flour based recipe if you are put off by the eggs. But you cannot taste it, not when its overpowered by the cocoa and sugar. Good luck, Let me know how it goes!


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