I thought it was about time that I posted another chocolate recipe. You can never have too many chocolate recipes in your collection. I made this again recently for guests and it is such a great dessert to make, it’s easy, you can make it ahead of time and it is so so tasty.
As usual, I don’t really do pretty here. My rolling isn’t perfect but honestly, who cares? Yes the surface is cracked but all meringue roulades crack when you roll them up. If it bothers you, you can hide it by decorating with fruit or melted chocolate. I rolled it from the long edge but if you want a thicker roulade, roll from the short edge.
Chocolate meringue roulade recipes vary between adding melted chocolate to the meringue base or using cocoa powder. I love the idea of melted chocolate but feel it makes the base too heavy. I’ve gone half and half, some cocoa and some chocolate chips. The chips mean the meringue takes a little longer to cook and is a little denser but it adds a gorgeous chewy texture to the roulade.
Useful tips & links:
- Don’t be scared of meringue. The more you make them the easier they get. The main thing is to make sure the whites have no traces of yolk in them at all, fat in the whites stops them from whipping up properly. That is also why the bowl and whisk you use need to be spotlessly clean. The pinch of salt helps to stabilise the whites too.
- I added a large splash of Baileys to the whipped cream but I also like to add cherries to the cream to make a black forest style meringue. In the summer, fresh strawberries or raspberries are great or for real indulgence, a little salted caramel mixed with the cream or drizzled on top is delicious.
- For tips on the technique for roulade, have a look at Mary Berry’s video here for her Lemon and Pistachio Meringue.
- I love Niamh Mannion’s Blackberry and Damson Meringue Roulade if for some reason you don’t like chocolate.
- For more dessert ideas have a look here. They are not all chocolate, I promise!
Chocolate Meringue Roulade
- 4 large egg whites at room temperature
- A pinch of salt
- 225g of caster sugar
- 1 teaspoon of vanilla extract
- 25g of cocoa powder
- 30g of dark chocolate chips
- 250ml of double cream
- 1 tablespoon of icing sugar
- Extra icing sugar and cocoa powder for dusting
- Preheat your oven to 200c/180c fan/gas mark 6 and line a 23cm x 33cm Swiss roll tin with baking parchment
- In a spotlessly clean bowl whisk the egg whites with a pinch of salt until stiff.
- Keep whisking and gradually add the sugar and whisk until thick and glossy and the sugar has dissolved into the mix. Rub a little of the mix between your fingers and if it feels gritty keep whisking until you can no longer feel the sugar.
- Add the vanilla and sieve in the cocoa powder and whisk again until thoroughly mixed.
- Add the chocolate chips and gently fold through the meringue mixture so as not to lose any air.
- Spread the chocolate meringue mixture evenly in the Swiss roll tin and bake for 8 minutes.
- Reduce the oven temperature to 160c/140c fan/gas mark 3 and bake for a further 15-20 minutes or until the top is crispy and the meringue easily comes away from the baking parchment.
- Dust extra cocoa powder and some icing sugar over a large piece of baking parchment. Carefully turn the baked meringue out onto this parchment, peel off the baking parchment from the base of the meringue and allow it to cool.
- Meanwhile, whip the cream and icing sugar together. Add in any alcohol, chopped fruit or caramel that you are using in the filling.
- Spread the cream over the cooled meringue base. With the long edge of the meringue closest to you, score a line about 1.5cm from the edge.
- Use this edge and the baking paper to start to roll the meringue. Roll tightly using the paper to guide you and lift the roulade onto a plate, seam side down. Keep it wrapped in the paper and store in the fridge until ready to use.
- Remove the parchment paper and dust with more icing sugar if needed before serving.