Mary Berry’s ‘ultimate’ chocolate cake recipe uses no flour and is ready in 40 minutes

There’s nothing better than a creamy homemade chocolate cake, and you can easily make one with the right recipe in less than 40 minutes.

It can often seem difficult to make a cake, as many recipes seem to require a long list of purchasing ingredients, but this cake only requires six simple ingredients and doesn’t even need flour.

Mary Berry has shared her “ultimate” recipe for a chocolate roulade, or chocolate Swiss cake, which takes less than 20 minutes to make and just 20 minutes in the oven.

The legendary baker explained in her cookbook “Simple Cakes” that this quick and easy cake is “always popular” no matter what and can be frozen.

She wrote: “For a special occasion, scatter masses of fresh raspberries around the roulade on the serving platter – it’s beautiful.”

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Instructions

To start, preheat the oven to 180°C or gas mark 4.

Lightly grease the Swiss roll pan and line it with parchment paper, pushing it into the corners.

Next, melt the chocolate. Put the chocolate in a heatproof bowl and place over a pan of boiling water over low heat.

Make sure the bowl does not touch the pn as this may cause the chocolate to overheat. Once the chocolate is completely melted, let it cool.

Next, place the sugar and egg yolk in a bowl and whisk until light and creamy. Once the melted chocolate has completely cooled, stir it into the mixture until completely combined.

In another bowl, whisk the egg whites until stiff but not dry. Add a large spoonful of egg whites to the chocolate mixture, then mix and gently fold in the remaining egg whites.

Add the cocoa powder and continue to mix gently until everything is incorporated.

Pour the chocolate mixture into the prepared mold then level the surface with a spoon. Bake for 20 minutes or until cake is firm to the touch.

Once cooked, remove the cake from the oven and let it cool in the pan for a few minutes, then transfer it to a cooling rack.

Whip the cream until it just holds its shape, then dust a large sheet of baking paper with icing sugar.

Turn the chocolate roulade onto the parchment paper and peel the parchment paper off the Swiss roulette mold.

Spread the whipped cream and start rolling up the cake like a Swiss roll. Start at one of the short edges and roll tightly. Use the parchment paper to help you.

Continue even if the cake starts to crumble. Mary Berry wrote: “Don’t worry if it cracks, it’s completely normal and part of the charm!

Once rolled, your delicious chocolate cake is ready to be served.