Mary berry flourless chocolate roulade

Mary berry flourless chocolate roulade is a decadent and indulgent dessert that is perfect for any occasion. Made with rich, dark chocolate and whipped cream, this dessert is gluten-free as it doesn’t contain any flour. The roulade is rolled up to create a stunning spiral shape that looks impressive but is surprisingly easy to make. It can be served on its own or garnished with fresh berries and a dusting of cocoa powder for an extra touch of elegance.

Why people also love Mary berry flourless chocolate roulade

Mary Berry’s flourless chocolate roulade is a popular dessert because it is rich and indulgent, yet gluten-free. The combination of dark chocolate and whipped cream creates a perfect balance of sweetness and bitterness that many people find irresistible. Additionally, the spiral shape makes for an impressive presentation that looks like it took more effort to make than it actually did. Finally, this dessert can be made ahead of time which makes it ideal for entertaining or special occasions where you want to spend less time in the kitchen and more time with your guests!

Ingredients:

• 6 large eggs, separated
• 175g caster sugar
• 50g cocoa powder, sifted
• 300ml double cream

Instructions:

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Grease a Swiss roll tin (approx. size: 33cm x23cm) with butter and line it with baking paper.
3. In a large bowl, whisk the egg whites until they form stiff peaks.
4. Gradually add in half of the caster sugar while still whisking until glossy and thickened.
5. In another bowl, beat together the egg yolks and remaining caster sugar until pale yellow in color and creamy in texture.
6. Fold in the sifted cocoa powder into this mixture using a spatula or metal spoon until well combined.
7. Gently fold the egg white mixture into the cocoa and egg yolk mixture until fully incorporated.
8. Pour this mixture into the prepared tin and smooth it out evenly using a spatula.
9. Bake in the preheated oven for 20-25 minutes or until firm to touch.
10. Remove from the oven and let it cool down completely in its tin.
11. Once cooled, carefully remove from its tin onto a large sheet of baking paper dusted with icing sugar.
12. Whip up double cream until thickened but still soft enough to spread over your roulade without cracking it when you roll it up
13. Spread whipped cream all over chocolate roulade leaving about 1cm around edges
14. Roll tightly along one of its long sides, using baking paper underneath to help guide you as you go
15. Transfer rolled-up cake on serving plate and dust with cocoa powder or icing sugar.
16. Chill for at least an hour before serving.

Quick Facts

• Preparation Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour and 45 minutes (including chilling time)
• Difficulty: Medium
• Yield: Serves 8-10 people

Serving Suggestions:
This flourless chocolate roulade can be served with fresh berries or whipped cream on the side. It also pairs well with a cup of coffee or tea.

Expert Tips & Tricks:

• Make sure to sift the cocoa powder before folding it into the egg yolk mixture to avoid lumps.
• Be gentle when folding in the egg whites to ensure that they don’t lose their volume.
• Use baking paper underneath when rolling up your cake for easier handling.

Nutrition Information:Each serving contains approximately:

• Calories – 332 kcal
• Fat -23 g
• Saturated Fat -13 g
• Carbohydrates -28 g
• Fiber -2 g
• Sugar -25 g
• Protein -5 g
• Sodium – 70 mg

Presentation:
This flourless chocolate roulade is a stunning dessert that can be presented on a large serving platter. Dust the top with cocoa powder or icing sugar and garnish with fresh berries for an added pop of color. Cut into thick slices to showcase the beautiful spiral shape inside.

Variations and Substitutions for Mary berry Flourless Chocolate Roulade:

1. Gluten-Free: This recipe is already gluten-free, but you can substitute the caster sugar with a granulated sweetener of your choice.
2. Dairy-Free: Use coconut cream instead of double cream to make this dessert dairy-free.
3. Vegan: Substitute the eggs with 6 tablespoons of aquafaba (the liquid from a can of chickpeas) and use vegan dark chocolate chips instead of regular chocolate.
4. Nutty Flavor: Add chopped nuts like hazelnuts or almonds to the whipped cream filling for added texture and flavor.
5. Citrus Twist: Add some orange zest to the egg yolk mixture before folding in the cocoa powder for a zesty twist on this classic recipe.
6. Boozy Version: You could add a splash of brandy or rum to the whipped cream filling for a boozy version of this dessert.
7. White Chocolate: Use white chocolate instead of dark chocolate to make a lighter, sweeter version of this roulade.
8. Raspberry Filling: Instead of using plain whipped cream, mix in some raspberry puree or jam for a fruity twist on the filling.
9. Mint Flavor: Add some mint extract to the egg yolk mixture before folding in the cocoa powder for a refreshing mint-chocolate flavor combination.
10. Caramel Sauce: Drizzle caramel sauce over the top of your flourless chocolate roulade slices for an indulgent treat that’s sure to impress!

Recommendations and Notices:

1. Use high-quality dark chocolate for the best flavor.
2. Make sure to let your eggs come to room temperature before starting this recipe, as it will help them whip up better.
3. Be gentle when folding in the egg whites to avoid deflating them.
4. Chill the roulade in the fridge for at least 30 minutes before slicing to make it easier to handle.
5. This dessert is quite rich, so slice it thinly when serving.
6. Store any leftover flourless chocolate roulade covered in the refrigerator for up to three days.
7. If you’re making this recipe ahead of time, you can freeze it (unfilled) for up to one month and then thaw before filling and rolling.
8. Be careful not to overbeat the egg whites when making the meringue as this can cause them to become dry and grainy
9. When rolling up the roulade, use a clean tea towel dusted with cocoa powder instead of icing sugar to prevent sticking
10. Chill in fridge before serving for best results

Conclusion:

Mary Berry’s flourless chocolate roulade is a delicious dessert that is perfect for any occasion. Made with just a few simple ingredients, this gluten-free dessert is easy to make and can be prepared ahead of time which makes it ideal for entertaining. The combination of dark chocolate and whipped cream creates a perfect balance of sweetness and bitterness while the spiral shape adds an impressive touch to its presentation. Whether you’re looking for a show-stopping dessert or just something indulgent to satisfy your sweet tooth, Mary Berry’s flourless chocolate roulade won’t disappoint!

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