Mary Berry's chocolate roulade recipe
 Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather as well as being gluten free. Add berries to the whipped cream filling if you like. 175g/6oz good-quality dark chocolate, finely chopped6 free-range eggs, yolk and white separated175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double creamicing sugar, to dust 175g/6oz good-quality dark chocolate, finely chopped 6 free-range eggs, yolk and white separated 175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double cream icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges.Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Dust with icing sugar and serve in slices. Recipe tips To help the paper fit snugly into the corners of the tin, make a small diagonal snip in each corner of the baking paper. When baking with dark chocolate Mary prefers to use varieties with 55% cocoa solids. When melting the chocolate, you only need a very gentle heat so go easy. Anything too fierce risks the chocolate seizing (when it goes grainy and oily). When whisking egg whites, make sure the bowl you use is clean and completely free of any grease. To be sure it's free from any greasy residue, dab some lemon juice on kitchen roll and wipe it over the inside of the bowl.