Total Time
12hrs 45mins
Prep 30 mins
Cook 12 hrs 15 mins

If you're looking for a wonderfully rich chocolate dessert, look no further. This recipe comes from Cordon Bleu Minibooks Souffle Recipes Booklet published way back in 1970. Cooking time includes refrigeration time.

Ingredients Nutrition

  • 6 ounces chocolate
  • 5 eggs
  • 8 ounces caster sugar
  • 3 -4 tablespoons water
  • Filling

  • 1 cup double cream or 1 cup whipping cream
  • 3 drops vanilla essence (this is an estimate, add to taste) or 3 drops rum extract (should say essence and not extract, this is an estimate, add to taste) or 3 drops brandy, essence (this is an estimate, add to taste)
  • icing sugar, for dusting


  1. Line a 12" x 8" swiss roll tin with oiled greaseproof paper or brush a paper case with oil or melted shortening (instructions for making a paper case will follow).
  2. Preheat oven to 350°F.
  3. Separate the eggs.
  4. Beat yolks and add sugar gradually until mixture is lemon coloured.
  5. Melt chocolate in the water using a double boiler.
  6. When the chocolate is a thick cream, remove from heat.
  7. Whip the egg whites until they form a firm snow.
  8. Add chocolate to egg yolk mixture.
  9. Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
  10. Bake in preheated oven for 10 to 15 minutes or until firm when touched.
  11. Wet a clean cloth in cold water and wring out.
  12. Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
  13. Leave in a cool place for 12 hours or in a fridge overnight.
  14. Whip the cream and flavour to taste with the essence.
  15. Lay a piece of greaseproof paper on a flat surface.
  16. Dust well with icing sugar.
  17. Remove cloth and turn roulade upside down on the prepared paper.
  18. Carefully remove paper from roulade.
  19. Spread with the whipped cream.
  20. Roll up like a swiss roll.
  21. Place on a serving dish and dust well with icing sugar.
  22. How to make a roulade case:.
  23. Use thick greaseproof paper or nonstick kitchen paper.
  24. It should be 1 1/2 inches longer and wider than the pan you are using.
  25. Fold a 1 1/2 inch border on all 4 sides.
  26. Cut a slit at each corner and fold one cut piece over the other to miter the corners.
  27. Use paperclips to secure the corners.
  28. Slide the case onto a baking sheet.
  29. Lightly brush with oil, melted butter or melted shortening before use.