Name: Chocolate Roulade with Baileys Cream
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 175 g Dark chocolate (melted); 175 g Caster sugar ((also known as superfine sugar)); 6 Eggs (large, separated); 2 tbsp Cocoa powder (sieved); Icing sugar (to dust); 275 ml Double cream; 2-3 tbsp Baileys; 1 tbsp Icing sugar

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I saw the fabulous Mary Berry make a Chocolate Roulade with Baileys Cream at the BBC Good Food Bakes & Cakes Show and the whole audience was drooling. Although her original recipe doesn't feature any Baileys, at the show she put a good glug of it into the cream and I thought it sounded delicious. This chocolate roulade is light, yet so indulgent and decadent too. The sponge has a great fudgey texture that melts in your mouth, and the hit of Baileys in the cream adds festive decadence. This is a great dessert for a dinner party or family gathering, your family and friends will be delighted! It's also naturally gluten free, so it's a fabulous dessert for your coeliac friends too!

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Ingredient Tips & Equipment Information

Make sure the eggs are at room temperature before you start baking. You will also get better results using fresh eggs.
The Baileys in the cream is optional, if you want this to be an alcohol free recipe, add 1 tsp vanilla extract to the whipped cream instead.
Avoid using cooking or baking chocolate for this recipe. The best chocolate to use is regular chocolate, the better quality the chocolate, the better the roulade will taste. I like Callebaut callets, they are great for baking and are excellent quality. However, I have also had great results using supermarket brand chocolate bars too.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Roulade with Baileys Cream

To start, whisk up the egg yolks and caster sugar until thick and creamy. Then whisk up the egg whites in a separate mixng bowl until stiff peaks form.

Add the melted chocolate into the egg yolk mixture. Then mix in one tablespoon of the egg whites. Fold in the rest of the egg whites gently, and then the cocoa powder. Pour the mixture into a lined swiss roll tin and use a palatte knife to spread it out evenly. Bake for 20 minutes and I leave it to cool in the tin.

When it is completely cool, whip up the double cream with the icing sugar and Baileys. Tip the sponge out onto a piece of baking paper dusted with icing sugar. Spread the cream over it, leaving a little gap at the end. Gently roll the sponge up. Don't worry if it cracks, this is normal and also makes a nice effect! Dust with icing sugar and serve.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size tin do you need for this recipe?

A 23cm x 33cm swiss roll tin or lipped baking tray is required for this recipe.

How long does the roulade last and can it be frozen?

This roulade is best made on the same day you want to eat it, however you can make it the night before to save time. It must be stored in the fridge either covered with cling film or in an airtight container. It will last for 2-3 days in the fridge. I do not recommend freezing the roulade as it affects the overall texture, and whipped cream does not freeze very well in my experience.

Can you stop the roulade from cracking?

No and don't worry if there are a few small cracks, this is totally normal for a roulade and adds to the overall effect. If you experience a large break in the roulade then this could affect the structural integrity of the roulade and you may not be able to assemble it neatly. Here are some tips to avoid any large or damaging cracks:

Use the correct sized tin, a roulade sponge that is too thick will be difficult to roll, and a thinner sponge will crack much more easily.
Avoid over baking the roulade, if it is too firm it will crack more easily.
Let the roulade cool fully in the tin and don't try to roll it while it is warm.
Roll up the roulade slowly and gently, if you rush it could cause bigger cracks in the sponge.

Do you need an electric mixer to make this recipe?

Yes, in order to whisk the egg whites to stiff peaks, and to whip up the cream for the filling, an electric mixer is essential. You can use either a stand mixer, or a handheld electric mixer. They don't have to be expensive either, a budget handheld electric mixer will do the job.

Can this recipe be made gluten free or dairy free?

Good news for coeliacs - this recipe is gluten free! Do double check the labels though of everything you use in case of cross contamination. To make it dairy free, use a dairy free dark chocolate for the sponge, and try whipped coconut cream for the filling, or another dairy free cream option. Unfortunately this recipe cannot be made without eggs. Please do check the labels for everything you use to make the roulade if you are serving it to someone with an allergy or intolerance.

What does roulade mean and how do you pronounce it?

Roulade means "to roll" - not very surprising really! And you pronounce it "roo-lard".

More tips for making the Chocolate Roulade:

Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar before you start to ensure any traces of grease is removed.
When separating your eggs make sure not to get any egg yolk in the egg whites, as this will also stop it from foaming.
I used the original Baileys for the cream filling, but this would be great with any of the flavoured Baileys (coffee, mint, orange etc.) too!

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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