Vicky's Chocolate Roulade |

Posted on

17 September 2012


Vicky King

Vicky's Chocolate Roulade

Vicky's Chocolate Roulade


5 large eggs
8oz caster Sugar
6oz Plain Chocolate
1.5 fl oz. water
8fl oz. double Cream
1 fl oz. Amaretto (optional) or few drops of almond essence
Icing sugar to decorate


  • Separate Eggs
  • Beat the yokes with the caster sugar until pale in colour with a wire whisk
  • Melt the chocolate with the water gently and add to mixture
  • In a clean bowl beat egg whites until soft peaks forming and then fold into Chocolate mixture
  • Pour into Silicone paper lined sandwich tin and bake for 20 mins at 180 degrees centigrade
  • Cool in tin and place damp teacloth over tin and leave in fridge overnight
  • When ready to serve whip cream and add either amaretto or almond essence
  • Take a sheet of grease proof paper and sprinkle generously with the icing sugar
  • Tip out the chocolate base and spread with the cream
  • Pull edge of grease proof paper and roll up roulade
  • Sprinkle with more icing sugar if desired and decorate with fresh fruit such as strawberries, raspberries or blueberries.
Cooks Note

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