Chocolate Roulade with Raspberries Print

Chocolate Roulade with Raspberries

Serves 6-8

Another flourless dessert which tastes even better if made the day before a dinner party!

200g plain dark chocolate (55%), roughly chopped
5 eggs, separated into whites and yolks
180g caster sugar
150ml cream, lightly whipped
1 tbsp icing sugar, sieved
100g raspberries, some for filling and some to garnish the plate
sunflower oil, for greasing the tin

Preheat oven to 180°C


  1. Melt the chocolate in a bain marie (a bowl set over a saucepan of simmering water), leave to cool.
  2. Using an electric whisk, beat the yolks and the caster sugar for a few minutes until thick and pale (mousse like).  Fold in the melted chocolate until marbled looking.
  3. Whisk the egg whites until stiff peaks form and stir a large metal spoonful into the chocolate mixture, to loosen it.  Fold the remaining whites in gently.  Spread the mixture evenly onto a lined swiss roll tin and bake for 15 minutes until the top is springy to the touch.  Leaving the sponge in the tin, cover immediately with a damp cloth (to prevent the sponge from cracking) until cool.
  4. Lay a sheet of parchment paper on a work surface and dust with icing sugar.  Remove the cloth and turn out the sponge onto the parchment paper.  Peeling away the original paper.
  5. Fold half the icing sugar into the whipped cream, then spread it evenly over the sponge.  Scatter over most of the raspberries. 
  6. Starting from the long edge closest to you, roll the sponge up and over.  Place the roulade on to a serving dish and dust with icing sugar and decorate with any remaining berries (and or dust with icing sugar).

Brushing a little unscented oil over the tin, before pressing the parchment paper into the tin.  This helps the paper to mould to the shape of the tin.

  • Dublin Town
  • Cookery Schools Ireland
  • Euro Toques
  • Discover Ireland
  • Visit Dublin
  • One4all

Are you sure you want to remove this event?