Tuesday, 21 February 2012

mmm chocolate - a Mary Berry technical challange

Well how chuffed do I feel with myself, I managed to make a Mary Berry technical bake to take to a friends house for lunch.


My friend is a real foodie and an excellent cook making all sorts of wonderful food, I am a lazy cook so tend to stick to puddings.  Pudding is a treat, most of us don't eat them that often, so you can spend a couple of hours and make something exciting and then not have to do it again until you really want to. You have to be far more motivated to make really tasty main meals.

This time I decided to set myself a challenge, so I looked at one of the cookery books I got for Christmas -
'The Great British BAKE OFF, How To Bake The Perfect Victoria Sponge and Other Baking Secrets'

I have always been a little scared of egg whites, but decided it was time to bite the bullet and make Mary's Chocolate Roulade.  I shouldn't have been scared the step by step guide in the book made it simple.

175g dark chocolate - finely chopped
6 large free range eggs ( room temp)
175g caster sugar
2 tablespoons cocoa powder

for filling and finishing
300ml pourable double cream
icing sugar, for dusting

Now for success I would really recommend Mary Berry's advice but in general the method is:
  • Line buttered swiss roll tin
  • Melt chocolate in a bowl above a pan of water  then leave to cool for 15 minutes
  • Preheat oven to 180 C
  • separate eggs (this bit was scary but I went with the egg in the hand method)
  • Whisk the egg whites on high until you achieve stiff peaks
  • Mix egg yolks and caster sugar for 2-3 minutes
  • Pour the chocolate into the egg yolks and fold in
  • Add two large spoonfuls of egg white and stir gently
  • Add rest of egg white
  • Sift cocoa and gently fold in 
  • Pour into tin and cook for 20-25 minutes, then cool in the tin
  • Put baking sheet on worktop and sprinkle with icing sugar, turn sponge out onto it

At this point I was beginning to get excited as it looked like the picture!

Time to add the filling,
  • whip the cream until it holds its shape
  • spread it onto the sponge

Then for the rolling,
  • make a little cut at one end and roll it in
  • then using the paper to help continue to roll away from you
  • finish with the join at the bottom

Put the masterpiece onto a serving plate and then stand back in amazement - clapping hands excitedly!

Share with a friend for ultimate enjoyment


  1. And as that lucky person who got to eat some of that wondrous creation-let me say it was truly magnificent and Mary Berry would have given top marks-I certainly was in heaven!!

    Your skill at cakes is indeed awesome-muffins, cupcakes and now a Mary Berry technical bake.
    As to who was that other person present whom you say is an ‘excellent’ cook?? Certainly not me!! You are the one who definitely deserves all the plaudits for that roulade!

    1. Well thank you green dragonette, it was a great day although I think kittens top cake anytime

  2. why have you not made this for me? Get over here right now woman!!!1

  3. would love too but I think you'll have to get over here