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Chocolate And Raspberry Roulade ©

December 19, 2013







Merry Merry Christmas To You All!



Don’t forget to ‘Click’ on ‘Photo Gallery’ at the top of ‘Home’ page when you are looking for ideas as to what to cook!


Teach yourself how to make this delicious Chocolate Roulade! It’s never to late to start learning how to cook, these recipes are written for first timers!



Chocolate And Raspberry Roulade ©






Chocolate And Raspberry Roulade ©




Preparation Time: 25 minutes

Cooking Time: 8-10 minutes

Oven Temperature: 200.C


Special Equipment

23 x 30 cm Swiss Roll Tin (Non Stick)

Piping Bag with star nozzle


Serves 6



Chocolate Sponge

2 eggs

3 tbs Caster Sugar

4 tbs plain flour

2 tsp cocoa powder

a little melted butter for greasing tin



150 ml cream for whipping

2.5 tbs icing sugar

200 g fresh raspberries


100 g fresh raspberries

50 ml cream for piping

Cocoa powder and icing sugar for dusting


Method : To Make The Sponge.


1. To make the sponge, preheat the oven to moderate hot, 200.C, 400.F/Gas 6.

2. Rub your swiss roulade tin, size 23 x 30 cm with a little melted butter and line with  grease proof paper/ baking parchment, even if the tin is ‘non-stick!’

3. Break the eggs in a large glass mixing bowl and add the sugar. ( Caster sugar for you new ones, is ordinary fine grain sugar, that you put in your coffee.)

4. Half fill a saucepan with water and bring to the boil. Remove from the heat and place your glass bowl over the saucepan, making sure it does not touch the water.

5.Using an electric beater, or balloon whisk, whisk for 5-7 minutes, or until the mixture becomes thick and creamy, has doubled in volume and leaves a trail as it falls from the beaters. The temperature of the mixture should never be hot, but just warm. Remove the bowl from the heat and beat until cold,( to quicken this you can stand your bowl in another bowl of cold water.) Test with your freshly washed little finger!

6. Sift the flour and the cocoa powder together into a bowl. Then sift again over your mixture. Using a large metal spoon, or special spatula, carefully fold into the mixture. ( Remember to fold by cut across your mixture with your spoon, lift up lightly and turn mixture over. Now give the bowl a half turn and repeat until the flour is just incorporated. At no time press down on your mixture, as it will lose its volume and lightness.)

7. Turn your mixture out all in one so as not to lose the volume and lightly spread out evenly to cover tin. Do this quickly and put straight into pre-heated oven.

8. Bake for 6-8 minutes, or until springy to the light touch of your finger. You want it just cooked, so that it is soft and can be easily rolled! If you over cook it it will be hard and crack when you roll it.

9. Remove from oven and using the corners of your baking paper slide off onto a cooling  rack to cool.

10. Once cool to the touch, lay over the top a large piece of baking paper or clean tea towel and carefully turn over. Peel off the paper it was cooking in. See how this is done in the photos below.


To Make The Filling.

1. Pour all your cream, including that for decoration, into a clean medium sized bowl, together with icing sugar and whisk until you have firm peaks. ( If using “real” cream, take care not to over beat, or it will curdle.)

2. Wash your raspberries gently under a running tap and lay out on kitchen paper to drain. Pat dry with with kitchen paper.

3. Saving a little cream for piping, spread the  rest of your cream with the use of a spatula onto the sponge evenly. Reserve a few raspberries for decoration and sprinkle the rest over the sponge.

4. Roll up by picking up the paper or cloth at one of the longer ends and pushing it down and away from you while rolling, finish with the seam underneath.

5. Trim each end by cutting off a small slice and refrigerate for 20 minutes.

6. Using a sieve, sift a little cocoa powder followed by icing sugar over your roulade and  place on serving platter. Decorate with raspberries and rosettes of whipped cream.


***** This is a delicious light delicate sponge and can be served for tea and as a dessert. It has a ‘light’ chocolate flavor.


Chocolate And Raspberry Roulade ©


Yummyyyyyy !


Pre-heat oven!


You need to have a swiss roulade tin 23 x 30 cm in size, non stick. Grease tin with melted butter and line with baking paper.


Half fill saucepan with water and bring to the boil. Take off heat, place glass bowl on top of saucepan. The base must not touch the water. Place eggs and sugar in bowl and beat for 5-7 minutes, until mixture leaves a trail as it falls from beater and is twice the volume and is thick and creamy.





Chocolate And Raspberry Roulade ©


Wash and drain raspberries.


Chocolate And Raspberry Roulade ©


Pat dry with kitchen paper.

Meanwhile beat together cream and icing sugar until it forms peaks.






Chocolate And Raspberry Roulade ©


Dot with raspberries, reserving 10-12 for decorating later.


Chocolate And Raspberry Roulade ©

With the help of the tea-towel, role up by picking up one of the long sides and pushing it down and away from you while rolling finishing with the seam underneath.

Chocolate And Raspberry Roulade ©



Chocolate And Raspberry Roulade ©



Chocolate And Raspberry Roulade ©



Chocolate And Raspberry Roulade ©



Chocolate And Raspberry Roulade ©


Place on serving platter and tidy up ends by cutting off a thin slice.


Chocolate And Raspberry Roulade ©

Dust with cocoa powder followed by icing sugar. Decorate with raspberries.


Chocolate And Raspberry Roulade ©

Mouthwatering !


Chocolate And Raspberry Roulade ©

Pipe with cream…….


Chocolate And Raspberry Roulade ©









5 Comments leave one →
  1. December 19, 2013 9:36 pm

    Gorgeous! A bit like the traditional ‘buche de Noel’ in France…


  2. Lynn Markham Beebe permalink
    December 19, 2013 9:46 pm

    I had to show your pictures to my husband David….he says he can’t believe you don’t do a cook book,,,,we are waiting……Merry Christmas Dear Cousin……all the best for a healthy happy 2014!!!


  3. December 16, 2016 8:43 pm

    Reblogged this on What's Cooking In Jane's Kitchen.


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