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Chocolate Bliss Roll

A recipe from

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Chocolate bliss roll

Serves 12

  • 200g dark chocolate
  • 4tbsp water
  • 200g castor sugar
  • 5 eggs, separated
  • 250ml whipping cream
  • 400g fresh berries
  • icing sugar for dusting
  • berry coulis to serve (see lemon tart recipe)

Preheat the oven to 180°C and line a Swiss roll tin with greaseproof paper.

Melt the dark chocolate with the water and set aside to cool. Whisk the egg yolks and sugar together until thick, pale and fluffy. Mix in the melted chocolate.

Whisk the egg whites until stiff peak. Fold 1/3 of the egg whites into the chocolate mixture until fully incorporated and then fold in the remaining egg whites.

Pour the mixture onto a lined baking sheet. Bake for 10 minutes or until cooked through. Set aside to cool. Cover the cake with a damp tea towel and turn out.

Whip the cream and spread over the whole cake.  Scatter with fresh berries and roll the cake using the damp tea towel. (You can roll it either way depending on how many servings you want to get out of it). Dust the bliss roll with icing sugar and serve with berry coulis. Enjoy!