Mocha roulade recipe
With a rich coffee and chocolate sponge and boozy Marsala syrup, this stunning, grown-up Christmas pud will have everyone coming back for seconds. See method
- 230g dark chocolate (minimum 70%), 200g broken into pieces, 30g grated
- 1 tbsp instant coffee granules
- 5 large eggs, whites and yolks separated
- 125g light brown sugar
- 200ml whipping cream
- 250g lighter mascarpone
- icing sugar, for dusting
For the syrup
- 6 tbsp Marsala wine
- 1 tsp instant coffee granules
- 50g light brown sugar
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a 25 x 30cm roasting tin with nonstick baking paper so it comes about 3cm higher than the sides of the tin. Cut diagonal slits about 4cm into each corner so the paper fits snugly.
- Heat the chocolate pieces, coffee and 7 tbsp water in a heatproof bowl set over a pan of just-simmering water, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool slightly.
- Meanwhile, put the egg yolks in a large bowl with the brown sugar and beat with an electric whisk on high for 2-3 mins or until the mixture is thick, pale and leaves a thick ribbon trail when the beaters are lifted. Gently fold in the chocolate mix until combined.
- Put the egg whites in a large bowl and whisk with clean beaters until stiff. Fold a third of the whites into the chocolate-yolk mix until combined, then gently fold in the remainder. Pour into the prepared tin, shaking gently to clean.
- Bake for 15-20 mins until risen and set in the middle (test with a skewer; it should have a few crumbs on it when pulled out), with a crust on top. Remove and leave to cool in the tin.
- Gently heat the syrup ingredients in a pan, stirring until the sugar is dissolved. Increase the heat and simmer for 3-4 mins until syrupy. Set aside to cool. Whisk 3 tbsp syrup with the mascarpone and cream until smooth and just holding its shape. Set aside.
- Put a large piece of nonstick baking paper on your work surface and dust well with icing sugar. Turn the cooled sponge out onto the paper so the lining paper is on top, then carefully peel off the lining and discard.
- Brush the sponge all over with the remaining syrup, reserving 1 tbsp. Spread with three-quarters of the Marsala cream, leaving a 2cm border all the way around. Sprinkle over most of the grated chocolate. Score a line along one of the short sides of the sponge with a knife, 1cm in from the edge. Roll up the sponge tightly, starting from the scored edge, using the paper to lift it as you roll it up.
- Carefully transfer the roulade onto a serving plate or board with the seam on the bottom. Dollop the remaining Marsala cream along the top and sprinkle with the remaining grated chocolate. Drizzle over the reserved syrup and dust with icing sugar.
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