Chocolate and orange roulade


• 175g dark chocolate, finely chopped 
• 50g dark chocolate – melted for decoration
• 6 free-range eggs, yolk and white separated
• 175g caster sugar
• 2 tbsp cocoa powder
• 300ml double cream (flavour with orange flavouring/essence)
• Orange essence 
• 6 chocolate orange cakes – chopped
• Orange curd 


1. Preheat the oven to 180C low humidity Lightly grease a 33cm x 23cm Swiss roll tin then line the base and sides of the tin with greaseproof paper.

2. Melt the chocolate in a pan on your induction hob, or in a bowl set over a pan of simmering water. Remove from the heat and set aside to cool.

3. Place 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.

4. Place the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined using a spatula.

5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon, be careful not to squash out the air you have just beaten in. Sift in the cocoa powder and lightly fold it in.

6. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

7. Bake for 20 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

8. Whip the cream with a few drops of orange essence, until it just holds its shape. Lay a piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so the lining paper is on top, then carefully peel off the paper. Spread the roulade with the orange curd and then the whipped cream – chop and crumble some of the chocolate orange cakes, leaving a border of about 2cm all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll.

9. Drizzle with the melted dark chocolate.

Watch our video to see how to make our Chocolate and Orange Roulade