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Baileys Chocolate Roulade

Ingredients: (serves 8)


  • Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with melted butter to lightly grease. Line with non-stick baking paper, cutting the corners to fit
  • Place the cooking chocolate and water in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water)
  • Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Remove from heat
  • Use an electric beater to beat the egg yolks and sugar in a large bowl until thick and pale and a ribbon trail forms when the beaters are lifted 
  • Add the chocolate mixture and use a large metal spoon to fold gently until combined 
  • Use a clean electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Fold a large spoonful of egg white into the chocolate mixture, then fold in the remaining eggwhite until evenly combined
  • Pour into the prepared pan and gently smooth the surface with the back of the spoon 
  • Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately cover with a piece of non-stick baking paper, then a damp tea towel. Set aside to cool on the tray for 30 minutes or until completely cooled 
  • Meanwhile, place the dark chocolate melts in a heatproof bowl over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth
  • Pour the melted chocolate over a clean, cold work surface (such as marble). Set aside for 5 minutes or until just set 
  • Use a large sharp knife, held at an angle, and drag the blade over the set chocolate to create chocolate curls. Transfer to a tray. Repeat with white chocolate melts
  • Use an electric beater or a balloon whisk to whisk the cream and the Baileys together in a large bowl until soft peaks form 
  • Cut another piece of non-stick baking paper slightly larger than the roulade. Place on a work surface and dust evenly with the cocoa powder. Remove the tea towel and baking paper from the top of the roulade. 
  • Turn the roulade onto the cocoa-dusted paper. Remove remaining sheet of baking paper now on top of the roulade 
  • Spread cream mixture evenly over the roulade. Starting with a short side closest to you and using the baking paper underneath as a guide, firmly roll up the roulade. Wrap the baking paper around the roulade and place, seam-side down, on a tray
  • Chill in the fridge for 2 hours before removing baking paper. Serve decorated with chocolate curls