Chocolate Roulade with Christmas Pudding Cream

Chocolate Roulade with Christmas Pudding Cream

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Course christmas, Dessert
Cuisine Christmas
Servings 6



  • 150 g Caster Sugar
  • 4 Eggs
  • 50 g Dark Chocolate good quality
  • 1 tsp Water warm
  • 100 g self-rising flour
  • 30 g Ground Almonds


  • 250 g Mascarpone
  • 125 g Cream Whipped
  • 2 tbsp brandy
  • 1 tsp vanilla extract
  • 100 g Christmas pudding crumbled

Chocolate Sauce

  • 200 ml Cream
  • 60 g Dark Chocolate
  • 1 tsp water

To decorate:

  • Chocolate shavings to decorate or chocolates bonbon


  • Preheat the oven to 200C/400F/Gas Mark 6.
  • Line the base 25 x 30 cm baking tray or Swiss roll pan and sides with some parchment paper.
  • Melt the chocolate in a heatproof bowl over a saucepan half filled with water (ensuring the water does not touch the base of the bowl). Stir until smooth.
  • In a separate bowl beat the eggs and sugar until light and creamy. Fold in the water, then the chocolate mixture.
  • Sift the self-rising flour and ground almond into the eggs and fold until smooth. Pour the mixture into the lined baking tray and bake for 10 minutes.
  • Place a layer of parchment paper larger than the baking tray onto a flat surface. Invert the cake onto the parchment paper and trim any crispy edges.
  • Meanwhile, to prepare the filling beat the mascarpone cream, cream and vanilla extract into a bowl and beat until smooth. Fold in the brandy and pudding crumbs. Spread the cream mixture on the sponge. To make the sauce, pour the cream into a saucepan and bring to the boil, remove from the heat and add the chocolate pieces, stir until smooth. Add a tablespoon of water and stir to combine.
  • Starting with the long side closest to you, and using the paper to help, roll up the cake. Place on a serving platter and pour over the chocolate sauce, top with some chocolate shavings.
  • Store in the fridge until required.
Keyword chocolate, christmas, Dessert

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