Mary Berry's chocolate roulade recipe requires just 6 ingredients and bakes in 20 minutes

In 's Baking Bible cookbook, the iconic baker shared her go-to recipe for making chocolate roulade. Rather than needing an overnight cool-down period like some desserts, this one can be ready to eat within the hour.

Rather simple to make - especially with Mary Berry's simple recipe - it's one that many may find themselves making again and again. While the original recipe only requires a final dusting of icing sugar once the bake is ready, home bakers can get creative. One great option is to add shavings of chocolate on top of the roulade for an extra crunch.

Chocolate roulade ingredients

• 175g plain chocolate
• 175g caster sugar
• Six large eggs, separated
• Two tbsp cocoa powder, sifted
• 300ml double cream
• Icing sugar

Method

Preparation
Separate the yolk and egg whites from all six eggs. Then preheat the oven to 180C fan and grease a (33cm x 23cm) Swiss-roll tin with non-stick baking parchment paper.

Baking
Break the chocolate into small pieces over a bowl, then set the bowl over a pan of hot water.

Mary Berry says: "The bowl must not touch the water or the chocolate may overheat." She adds: "Place the pan over a low heat until the chocolate has melted."

Measure the caster sugar and egg yolks into a large mixing bowl, then whisk until light and creamy. Add the cooled chocolate and stir until fully blended.

In a separate bowl, whisk the egg whites until stiff, then add a large spoonful into the chocolate mixture. Mix and fold in the remaining egg whites and sieved cocoa powder.

Spread the mixture evenly into the prepared Swiss-roll tin and bake in the preheated oven for 20 minutes (until firm).

In previous years, Mary Berry says she would have covered the baked chocolate roulade with a damp tea towel and left it overnight. "Now I find there is no need to do this," she said.

Instead, once baked, the chocolate roulade only needs to be removed from the oven and left in the tin, covered with a dry tea towel, until cold.

Now whip the double cream (until it holds its shape), then cut a large piece of greaseproof paper (big enough to cover the roulade) with sifted icing sugar.

Then turn out the roulade and peel off the parchment paper. Spread with the whipped double cream.

Score a mark 2.5cm along the short edge and roll the roulade "very tightly". Once rolled, dust with more icing sugar and serve.