Recipe: Nutty Roulade

October 5, 2016

It's desserts week on The Great British Bake Off, so to get in the spirit we’ve got a super-easy and delicious nut roulade recipe for you to make at home. Nutty, creamy and decadent, it’s everything you want after a hearty family meal.


  • Oil or butter, for greasing
  • 50g chopped hazelnuts
  • 50g chopped almonds
  • 4 egg whites
  • Icing sugar for dusting
  • 220g golden caster sugar
  • 400g dark chocolate
  • 500ml double cream


Start by preheating the oven to 200oC, lightly grease a 9 x 13” shallow baking with parchment paper, ensuring you have a 1-2” rim around the edge.

Next, whisk the egg whites until you have firm peaks. A hand whisk will work but an electric one will make the job a lot easier. When ready gently fold in the nuts and spread the mixture over the tin and even out with a spatula. Bake for 18-20 minutes until golden then leave to cool completely.

While it’s cooling, lay out a piece of greaseproof paper, slightly larger than the baking tray and dust with icing sugar. When it’s ready, turn the roulade onto the dusted paper and ease away the lining paper.

Now melt the chocolate in a glass bowl over a bowl of gently simmering water, stirring continuously. Once it’s all melted, remove from the heat and leave to cool.

Meanwhile, whip the cream until it’s thick and spreadable, pour in half of the cooled melted chocolate and fold in gently. Smooth the cream mixture over the roulade leaving a 1-2cm border, liberally drizzle over most of the remaining chocolate (leaving a few tablespoons for decorating), then roll up to create a log shape. Don’t worry about the cracks, it’s meant to look like that!

Place the roulade on a long serving dish, drizzle over the rest of the chocolate and leave to chill in the fridge until it’s ready to serve.

Don’t forget to send us snaps of your GBBO-inspired desserts or let us know your favourite roulade flavours.

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