Nigella Chocolate Roulade

I remember the first time I made a chocolate roulade — it was Christmas Eve, the kitchen full of clatter, radio crackling with carols, and me sweating bullets over a cracked sponge that just wouldn’t roll. And yet, somehow, everyone still swooned. That’s the magic of a chocolate roulade — even when imperfect, it’s show-stopping.

Nigella’s Chocolate Roulade, bless her velvet voice and fearless portions, has become one of my go-to desserts. It’s rich, properly chocolatey, yet light enough to make people think you’ve done something terribly fancy. It’s made with separated eggs, caster sugar, and plain chocolate — the trifecta of drama and indulgence. And while it looks like a faff, it’s surprisingly straightforward. I think you’re going to love it.

Ingredients List

For the Roulade

• 225g plain chocolate — Deep cocoa flavour is the backbone here. Use a good one.
• 225g caster sugar
• 8 eggs, separated — Separating gives us that melt-in-the-mouth sponge.

For the Filling

• 300ml double cream — Whipped to soft peaks.
• Icing sugar — Just a sprinkle for sweetness and to roll on.
• 2 tsp brandy (optional) — Gives the cream a warming grown-up note. I add it when no kids are about.

How to Make It (Instructions)

1. Preheat the oven to 180°C (160°C fan).
2. Line a Swiss roll tin (33x23cm) with greased baking paper.
3. Melt the chocolate in a heatproof bowl over simmering water. Stir gently, then let it cool.
4. Beat the egg yolks with the caster sugar until pale and thick — a good 3–5 minutes.
5. Stir in the cooled chocolate. Don’t worry if it looks a bit stiff.
6. In a separate bowl, whisk the egg whites until they form stiff peaks (but not dry). This bit matters.
7. Gently fold the whites into the chocolate mix in three batches. Use a metal spoon. Be kind to the air.
8. Pour into your tin, smooth the top, and bake for 25 minutes — it should feel firm and slightly cracked on top.
9. Now the odd bit: lay a damp tea towel over a wire rack, place the whole tin upside-down on top, and leave it to cool completely. Overnight is best.
10. When ready to serve, whip the cream until it just holds its shape. Stir in icing sugar to taste, and brandy if using.
11. Dust a large sheet of greaseproof paper with icing sugar.
12. Gently turn the roulade out onto it, peel off the old baking paper.
13. Spread the cream evenly over the sponge. Then, roll it up from the long edge, using the paper to guide you. It will crack — and that’s fine. It’s rustic. It’s art.
14. Dust the top with icing sugar. Maybe pop on some berries if you’re feeling fancy.

I once forgot the icing sugar dusting and someone said it “looked like a chocolate log that had survived a storm.” Still got compliments.

Common Mistakes

Why does my roulade crack so much?
A little cracking is normal — it’s part of the charm. But major breakage often means it cooled too quickly or was rolled too cold.

Why is my roulade dry?
You might have overbaked it. Twenty-five minutes is usually plenty — you’re not looking for sponge cake perfection, just set and springy.

Why won’t my egg whites whip properly?
Even a speck of yolk ruins them. Use a clean metal or glass bowl and crack carefully.

Why does the roulade collapse when I roll it?
Too much filling, or it wasn’t cool enough. Chill it fully and spread cream in a thin, even layer.

Why was my filling runny?
Been there — I rushed the cream. Make sure it holds soft peaks before spreading, and never add brandy too early or in excess.

Storage and Reheating Tips

• In the fridge: Wrap it tightly with cling film or store it in an airtight container for up to 3 days. It actually improves slightly overnight.
• In the freezer: Wrap the roulade whole or in slices. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Don’t. This one is a cold dessert — warming it will melt the cream and ruin the texture.

What to Serve With It

• Fresh raspberries — Tart contrast to the rich chocolate and cream.
• A drizzle of raspberry coulis — Makes it feel restaurant-worthy.
• Espresso or a bold black tea — Cuts through the richness beautifully.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes! Nigella’s version is naturally flourless. Just ensure your chocolate and icing sugar are gluten-free (some brands sneak wheat in).

Can I make it ahead?
Absolutely. Bake the sponge the day before, leave wrapped in the damp towel overnight, then fill and roll on the day.

Can I use milk chocolate?
Technically, yes — but it’ll be very sweet and lack the depth dark chocolate brings. If you must, reduce the sugar slightly.

How long can I leave it out at room temperature?
No more than 2 hours — because of the cream. Keep it chilled until ready to serve.

Try More Nigella Recipes:

• Nigella Lemon And Ginger Cheesecake
• Nigella Passionfruit Cheesecake
• Nigella New York Cheesecake Recipe
• Nigella Pavlova Recipe

Nutrition Facts

Amount Per Serving

• Calories: 350
• Total Fat: 20grams
• Saturated Fat: 10grams
• Cholesterol: 150milligrams
• Carbohydrates: 35grams
• Fiber: 2grams
• Sugar: 30 grams
• Protein: 6grams