Cordon Bleu Chocolate Roulade

"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."
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Ready In:
12hrs 45mins


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

  • 1 cup double cream or 1 cup whipping cream
  • 3 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


  • 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).
  • Preheat oven to 350°F.
  • Separate the eggs.
  • Beat yolks and add sugar gradually until mixture is lemon coloured.
  • Melt chocolate in the water using a double boiler.
  • When the chocolate is a thick cream, remove from heat.
  • Whip the egg whites until they form a firm snow.
  • Add chocolate to egg yolk mixture.
  • Gently cut and fold the egg whites into the mixture and turn it into the prepared tin or case.
  • Bake in preheated oven for 10 to 15 minutes or until firm when touched.
  • Wet a clean cloth in cold water and wring out.
  • Remove roulade from oven, allow to cool slightly, then cover with cloth (this will prevent any sugary crust from forming).
  • Leave in a cool place for 12 hours or in a fridge overnight.
  • Whip the cream and flavour to taste with the essence.
  • Lay a piece of greaseproof paper on a flat surface.
  • Dust well with icing sugar.
  • Remove cloth and turn roulade upside down on the prepared paper.
  • Carefully remove paper from roulade.
  • Spread with the whipped cream.
  • Roll up like a swiss roll.
  • Place on a serving dish and dust well with icing sugar.
  • How to make a roulade case:

  • Use thick greaseproof paper or nonstick kitchen paper.
  • It should be 1 1/2 inches longer and wider than the pan you are using.
  • Fold a 1 1/2 inch border on all 4 sides.
  • Cut a slit at each corner and fold one cut piece over the other to miter the corners.
  • Use paperclips to secure the corners.
  • Slide the case onto a baking sheet.
  • Lightly brush with oil, melted butter or melted shortening before use.

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