Christmas chocolate roulade recipe

My rich chocolate roulade with Rodda’s clotted cream crème Chantilly is always a crowd pleaser. A delicious pudding that is quick and simple. Sweet and rich, yet light, everything I love.

This is perfect for the table, served on a large serving plate and decorated with festive foliage. It brings joy to children and adults alike.

Ingredients (serves eight):

500g 54% dark chocolate

2 tbsp water

300g caster sugar

10 medium eggs, separated

For the clotted cream crème Chantilly: 500g Rodda’s Cornish clotted cream, 100ml double cream, 1 vanilla pod, split, 25g sifted icing sugar, icing sugar to decorate, gold leaf to decorate

Method:

Preheat the oven to 180’C. Line a Swiss roll tray 35 x 25 cm with baking parchment.

Break the chocolate into small pieces and melt over a Bain Marie. Add the water to the melted chocolate. Remove from the heat and set aside.

Meanwhile whisk the sugar and egg yolks together until thick and fluffy, to a ribbon stage. Add the cooled chocolate to the mixture.

In a large clean bowl whisk the egg whites until stiff. Carefully fold the egg whites into the chocolate mixture. Pour into the prepared tray and bake in the oven for 12 minutes until set. Allow to cool. Place a damp tea towel over the sponge, this will create steam as it cools, which helps make the sponge easier to roll.

Meanwhile, for the crème Chantilly, whip the Rodda’s clotted cream, double cream, sifted icing sugar and vanilla seeds together until thick enough to spread, being careful not to take it too far so it curdles.

Remove the damp tea towel and turn out the sponge onto new parchment.·Spread the Chantilly crème mixture, leaving a gap at both ends and dust with extra icing sugar.Roll up the sponge confidently, do not worry if it cracks or breaks, this just adds to the character similar to a Yule log.

Place on a wooden board, dust with more icing sugar, which is a great way to hide any imperfections, although I am rather fond of them. Brush with gold leaf for that extra Christmas feel.

Eat with happiness and extra Rodda’s clotted cream if feeling indulgent. 

The chef Emily Scott 

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