A luscious dessert, perfect for the season’s gatherings. Featuring rich, velvety chocolate paired with the vibrant flavours of ART’s Craft Kitchen’s Merry Berry Jam and fresh seasonal berries, this roulade is a showstopper! Whether you’re hosting an elegant dinner or a casual summer soirée, this dessert promises to impress. Garnished with dark chocolate shavings and whole blackberries, and served with a bowl of fresh berries and pouring cream, it’s a treat that combines elegance with indulgence!
Alice Rebecca Talbot – Owner of ART’s Craft Kitchen
Merry Berry Roulade
Ingredients:
- 175g plain chocolate
- 175g caster sugar
- 6 eggs
- 2tbsp cocoa powder
For the filling:
- 3tbsp ARTS’ Merry Berry Jam
- 300ml double cream
To decorate:
- A few whole blackberries
- A couple of mint sprigs
- Icing sugar
Serve with:
- Pouring cream
Method:
- Pre-heat your oven to 180˚C and lightly grease a swiss roll tin
(33cm x 23cm / 13″ x 9”) and line with baking parchment. - Melt the chocolate in a baine-marie, or glass bowl: Place the bowl over a pan of simmering water, stirring gently until the chocolate has melted completely. (Don’t let the bowl touch the water). Allow it to cool slightly.
- Separate the egg yolks from the whites. Put the sugar and egg yolks into a bowl and whisk with an electric mixer at a high speed until light and creamy. Add the melted chocolate and stir until evenly combined.
- Whisk the egg whites in a bowl until stiff. Stir in a large spoonful of egg whites into the chocolate mixture. Fold in the remaining egg whites gently and add the cocoa powder, being careful not to knock out too much air.
- Pour into the tin evenly and bake for 20 minutes, or until firm to the touch.
- Remove the cake from the oven and gently roll the cake into a swirl while it is still warm. Then, place a clean, damp tea towel over the rolled sponge and leave for several hours or overnight to cool in place; the cake will sink slightly.
- Whip the cream till it holds its form. Dust a large sheet of baking parchment with icing sugar. Turn the roulade out on to the parchment and peel off the lining paper. Warm the Merry Berry Jam slightly so it becomes workable, then spread liberally over the sponge. Follow this with the whipped cream, (cover the jam with cream). Leave some cream left over to pipe onto the top for decoration.
- Starting along at a short edge, begin rolling the sponge tightly, using the paper to help. Don’t worry if it cracks.
- Pipe some of the filling cream on the top and decorate with blackberries. Serve with a jug of pouring cream and enjoy!