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Chocolate roulade

Crowd-pleasing, indulgent and easy to make, chocolate roulade is perfect for any occasion. 



250g 188392 Nestle 70% dark couverture chocolate, reserve 70g for garnish and finely chop
6 92724 Daybreak large eggs, yolk and white separated
180g 65033 Caterers' Choice caster sugar
15g 64999 Caterers' Choice cocoa powder
300ml 17288 Bulla thickened cream
1 tablespoon 65031 Caterers' Choice pure icing sugar
1 teaspoon vanilla
200g 87419 Caterers' Choice mixed berries, tossed with 1 tablespoon caster sugar


Preheat the oven to 180˚C. Lightly grease a 33cm x 23cm Swiss roll tin and line with baking paper.

Melt 180g of the chocolate in a small bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Remove from the heat and set aside to cool to lukewarm.

Place the egg whites in a large clean bowl and whisk until stiff peaks form (do not over whisk). Place the egg yolks in a separate bowl with the sugar and beat until thick and creamy. Pour in the cooled chocolate and gently fold with a spatula or large flat metal spoon, until well combined.

Next carefully fold 1/3 of the egg whites into the chocolate mixture, then fold in the remaining whites using a large metal spoon. Sift in 10g of the cocoa, gently folding it in and pour the mixture into the prepared tin making sure the batter is evenly spread.

Bake for about 20 minutes, until risen and the top feels firm and slightly crisp. Set aside in the tin to cool, the roulade will fall slightly and crack a little.

Whip the cream with the icing sugar and vanilla until light and billowy, just holding its form. To put the roulade together, lay a piece of baking paper on your bench and dust it with the remaining cocoa. Turn the roulade out on to the paper with its lining paper on top, carefully peel off the paper and spread the roulade with the whipped cream, leaving 2cm border all the way around the edges, gently scatter the berries over the cream. Starting at one of the shortest edges roll over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you and off the roulade as you roll. It is normal for the roulade to crack slightly and is part of its rustic charm.

Finish with the join underneath, a final sprinkling of cocoa and grate remaining dark chocolate over the top (alternatively you can melt the chocolate and use to create chocolate scrolls).



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