This week’s Weekly Bake Off challenge is Mary Berry’s Ultimate Chocolate Roulade. The roulade is made without flour so is very light but was quite rich in chocolate flavour. I added raspberries to the cream filling as Mary suggests in her book, 100 Cakes and Bakes, and the fruit added a lovely sharpness to complement the rich sweetness. The roulade itself was simple to prepare and baked in a Swiss roll tin. In the book Mary says you should leave the baked roulade overnight in the tin, covered with a cooling rack and a damp tea towel. I wasn’t really sure why it had to be left overnight and noticed that the recipe is shown on bbc.co.uk recipes without this recommendation so who knows? http://www.bbc.co.uk/food/recipes/chocolate_roulade_79152
Overall, the recipe was easy to follow and the result was delicious although possibly not one of my favourites as I found it a little too rich. Mine looks a little messy compared to Mary’s lovely, neatly rolled roulade picture in her book but this didn’t deter my tasters who demolished it pretty quickly! 
For more lovely roulades http://weeklybakeoff.blogspot.com
I was lucky enough to be a taster, and the roulade was just what I need after a 12 hour shift. I enjoyed it so much that I am going to give it ago myself in my new cooker! Keep baking. xxx
Thanks! X
The only time I tried to make a Swiss roll that was pretty similar to your roulade, it totally broke when I rolled it up! It didn’t matter though and the fudgy squidgy texture went pretty well with the taste. There must be a trick to doing these things properly that I just don’t know!
Yes I agree with you! Mine really wasn’t easy to roll up and broke in several places but as you say the taste is great anyway – with all the squidgy cream it disguises the imperfections! I’ve not yet mastered a perfectly rolled swiss roll so if you find out the ‘trick’ to it let me know!