Chocolate and Irish cream roulade recipe

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Women's Weekly Cookery Editor Sue McMahon adds a splash of Irish cream to liven up this chocolate and Irish cream roulade in this video recipe

Serves6–8
SkillMedium
Preparation Time30 mins
Cooking Time20 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories540 Kcal27%
Fat39 g56%

This chocolate and Irish cream roulade is a great boozy dessert for St Patrick's Day...

Our chocolate and Irish cream roulade from Woman's Weekly's Cookery Editor, Sue McMahon, is indulgent and moreish. By adding a splash of Irish cream to liven up this decadent chocolate roulade, you can transform a classic dessert into an indulgent dessert all your dinner guests will enjoy. See how easy it is to make this Chocolate and Irish cream roulade by following Sue's steps in our simple step-by-step video.

Ingredients

For the roulade:

  • 6 medium eggs
  • 175g (6oz) caster sugar
  • 2 level tbsp cocoa
  • 200g bar plain chocolate, melted

For the filling:

  • 450ml (3/4pint) double cream
  • 6tbsp Irish Cream Liqueur
  • 2-3 level tbsp icing sugar
  • Icing sugar, for dusting
  • 33 x 23cm (13 x 9in) Swiss roll tin, lined with baking parchment

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Method

  1. Set the oven to 180°C or gas mark 4.
  2. To make the roulade: whisk together the egg yolks and caster sugar until the mixture is very thick and frothy, and a trail is left when the beaters are taken out of the bowl - this is easiest if done in a table-top food mixer.
  3. Sift the cocoa over the top of the whisked eggs and fold it into the mixture, along with the melted chocolate. Pour the mixture into the lined tin and level the surface.
  4. Bake the roulade in the centre of the oven for about 20 mins, or until it has just set in the centre.
  5. Remove the roulade from the oven and then turn it out onto a sheet of baking parchment which has been dusted with icing sugar. Leave the lining paper on the roulade, and cover it with a clean and damp tea-towel to cool.
  6. To make the filling: lightly whisk the double cream until it forms soft peaks, taking care not to over-whip it, and then fold in the Irish Cream Liqueur and icing sugar to taste.
  7. Remove the tea-towel and then the lining paper from the roulade and trim away any crusty edges from the roulade. Spread the filling over the roulade, and then roll it up, using the bottom sheet of baking parchment to help roll it.
  8. Slide the roulade onto a serving plate and dust over a little extra icing sugar.
  9. Keep the roulade chilled until serving.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.