Dreamy Chocolate Roulade 
Delight in this Dreamy Chocolate Roulade, a truly indulgent treat made with our Original Large eggs for a fluffy, tender sponge. Layered with rich dark chocolate mousse, whipped cream, and a generous swirl of tangy morello cherry jam, this roulade is as luxurious as it is delicious. Ideal for Christmas celebrations, it’s a perfect choice for chocolate lovers, with the option to add kirsch-soaked cherries for an extra festive touch. Bonus: It’s also gluten-free!
  • Serves: 10-12

Ingredients

Instructions

  1. Preheat the oven to 180°C and lightly grease and line a flat Swiss roll tin (29cm x 18cm)
Chocolate mousse filling
  1. Break the chocolate into small pieces and pop into a heatproof bowl with 2 tbsp of water. Place over a pan of barely simmering water, until the chocolate has melted. Remove from the heat and stir until you have a smooth shiny mix. Leave to one side until cool.
  2. Beat your egg yolks lightly and then pour into the now cooled chocolate mixture.
  3. Whisk the egg whites until they form stiff peaks, and then fold into the chocolate mixture. If you need to loosen the chocolate mixture add a spoon of egg white before folding in the rest. Cover with cling film and pop in the fridge to set.
Sponge time
  1. Take a large mixing bowl and whisk your egg yolks until they start to thicken, then add the caster sugar and gently whisk until the sugar has been combined. Take care not to let the mixture get too thick, it should resemble a custard consistency.
  2. Add the cocoa powder and mix until smooth.
  3. Take another large, clean mixing bowl and whisk your egg whites until they reach a beautiful soft peak stage. Fold these gently into the chocolate mixture and once incorporated, pour into the prepared tin.
  4. Pop in the pre-heated oven and bake for around 20 minutes until the cake is fluffy and a skewer comes out clean.
  5. Leave in the tin to cool completely and don’t be alarmed if it shrinks, this is very normal!
Rolling!
  1. Take some parchment paper, lay it on the counter and dust with icing sugar.
  2. Turn the cake out on top peel the baking parchment away from the bottom of the cake, which should now be facing upwards.
  3. Spread the chocolate mousse filling over the cake, followed by the morello cherry jam and finally the whipped cream. If you are using the boozy cherries, sprinkle them over at this stage.
  4. Take the corners of the parchment paper (see top tips) and tightly start rolling away from you. Keep rolling until you get to the end and slip the roulade onto your chosen serving dish. Refrigerate until needed, decorate and serve!