Laura’s Chocolate Roulade

Laura, our Head of Marketing, has given us this delicious recipe to whet your appetites for Ready, Steady, Bake! A recipe passed down through her family, this Chocolate Roulade will take pride of place at any afternoon tea…

Chocolate Roulade


  • 170g plain chocolate
  • 5 eggs
  • 175g caster sugar
  • 3 tablespoons hot water
  • Icing sugar
  • Double cream


  • The chocolate roulade needs to be baked the day before serving
  • Use a shallow biscuit tine 13.5 inches by 9.5 inches. Brush the tin with oil and line with greaseproof paper and oil paper
  • Break the chocolate into a glass bowl and rest over a pan of boiling water to melt
  • Separate the eggs into whites and yolks
  • Add the sugar to the yolks and beat with a wooden spoon until pale
  • Add the hot water to the melted chocolate and stir thoroughly until smooth. Beat in the yolks and sugar
  • Whisk the egg whites until stiff and then fold into the chocolate mixture
  • Pour the mixture into the tin and spread evenly
  • Place the tin in the centre of an oven at Gas Mark 4 or 160˚ and bake for 15 minutes
  • Once cooked cover with greaseproof paper and a damp tea towel and leave overnight
  • The next day, turn the roulade out onto greaseproof paper covered in a dusting of icing sugar
  • Whip the double cream and spread generously over the roulade, then carefully roll up like a Swiss roll

Ready, Steady Bake!

If you love baking and would like to support the Hospice, you can take part in Ready, Steady, Bake during March. To get involved, just organise a bake sale, coffee morning or tea party and invite as many people along as possible.

Get involved in Ready, Steady, Bake here

blog comments powered by Disqus