Our Featured Recipes

 Lily O'Brien's Chocolate Roulade Recipe

You haven’t lived until you have tasted Lily O’Brien’s unbelievably delicious homemade Chocolate Roulade recipe! Mary-Ann was pottering around her kitchen full of delicious nibbles and decided to create this fantastically tasty dessert.

This Roulade is perfect filled with Raspberries or any of your favourite autumn fruits. The longer evenings are rolling in so it is the perfect time to get baking, we hope you love it as much as we do!


  • 6 oz Lily O’Brien’s Dark Chocolate (Buttons)
  • 5 Free Range Eggs
  • 8 oz Caster Sugar
  • 3-4 Tbl Sp Water.


  • Half Pt Double Cream whipped lightly
  • Icing Sugar.


Line a Swiss roll tin with greaseproof paper, rub with a piece of buttered paper. Set oven @ 350F, Mark 4 gas.

Separate eggs. Add the yokes and sugar, beating until the mixture is lemon coloured. Melt choc in water in a pan over low heat. Whisk the egg whites to a stiffish peak. Add choc to egg yoke mixture and then gently fold in the egg white to the mixture. Turn in to the prepared tin and put tin into the oven for 10-12 mins.

Get a clean tea towel and sprinkle with icing sugar. Take roulade out and cool in the tin for a few mins. Then turn the lot upside down on the tea towel. Peel off the paper. Lash on the cream and maybe a few raspberries if you have them. Now catch the edge of the towel nearest you and quickly roll the roulade inside in the towel. Have a plate ready and just slip it on. Dust with icing sugar (sieve)

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