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Chocolate Roulade with Baileys Cream

Chocolate Roulade with Baileys Cream

Gluten free rich chocolate sponge filled with Baileys whipped cream
Course Dessert
Cuisine French
Keyword Cake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 400kcal
Author thebakingexplorer


For the roulade

  • 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

For the Baileys cream

  • 275 ml Double cream
  • 2-3 tbsp Baileys
  • 1 tbsp Icing sugar


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 23cm x 33cm swiss roll tin with baking paper
  • Melt the dark chocolate in a glass bowl over water, or in the microwave. If melting in the microwave make sure to use a microwave safe bowl, start with a 30 second blast, stir the chocolate, then continue with 10 second blasts stirring in between until melted
  • Whisk up the yolks of the eggs and the caster sugar until thick and creamy
  • Use an electric food mixer or electric hand whisk to whisk up the whites from the eggs until stiff peaks form - you will know they are done when you can tip the bowl upside down and the whites do not move
  • Whisk the melted chocolate into the egg yolk mixture
  • Fold in half of the egg whites, then add the rest and fold in gently
  • Finally fold in the sieved cocoa powder
  • Pour the mixture into the baking tray and spread it out evenly with a palette knife or silicone spatula. Bake for 20 minutes then leave to cool in the tin
  • Whip up the double cream with the icing sugar and the Baileys
  • Tip the sponge out onto a piece of baking paper dusted with icing sugar and spread the cream over it, leave about a 2cm space at one end of the sponge
  • Gently roll the sponge up starting with the cream filled end, don't worry if it cracks a little bit as it is supposed to. Trim the ends with a serrated knife for a neater finish. Dust it with more icing sugar if you like
  • Serve immediately, store leftovers in the fridge and eat within 2 days


  • 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.


Calories: 400kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 65mg | Potassium: 248mg | Fiber: 3g | Sugar: 29g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg