Chocolate and Pistachio Roulade

Chocolate and Pistachio Roulade

“This is a dessert you would expect only to enjoy if you had died and gone to heaven!”


Unique Recipe Chocolate and Pistachio Roulade by Elle Smith Creativity in the Kitchen Inspired By Elle



4 oz. Plain Dark Chocolate (at least 70% cacao)

2 to 3 oz. Butter, chopped into cubes

6 oz. Caster Sugar

1oz dark Muscavado Sugar

3 large Eggs, only whites needed

1 teaspoon of Corn flour

3 tablespoons of Brandy – good quality

approx. 3 oz. of Icing Sugar

2 oz. of Pistachios (chopped very finely)

10 fl oz. of Double Cream, whipped with a touch of vanilla essence


  1. Line a large swiss roll tin with greaseproof paper, using butter to secure the paper to the tin. Ensure the paper goes over the edge at shorter sides.
  2. Finely chop the pistachios until they look like large breadcrumbs.
  3. Spread the pistachios on the base of tin, and completely cover the greaseproof paper with the nuts.
  4. Place the egg whites in a clean bowl (stainless steel is best) and whisk until peaks can be whirled with the mixture.
  5. Add the white sugar first in small amounts, say 2 oz. at a time and whisk until mixture is firm again. Continue doing this process a little at a time until all sugar added, then do the same with brown sugar. Finally whisk in the corn flour and vinegar in same way.
  6. Spread mixture over the pistachios in the tin; then bake for about 15/20 minutes until souffléd and surface is crispy.
  7. Place a tea towel on flat surface, then a piece of greaseproof paper dusted with icing sugar, ready to turn out your roulade when baked.
  8. Remove roulade from oven when cooked, should be gooey underneath. Run knife along edges and turn onto paper covered tea towel, then immediately roll up using the tea towel. Leave to cool and fill with chocolate sauce and cream.
  9. Melt the chocolate in a bowl over boiling water, add brandy and then stir in icing sugar until smooth sauce is made. Allow to cool before spreading on roulade.
  10. Undo the roulade carefully, remove baking layer of greaseproof paper and then carefully spread with chocolate sauce and then cream.
  11. Roll roulade up again very carefully, don’t worry if its not perfect just dust over with lots of icing sugar to cover. Chill until serving, where at room temperature the chocolate sauce should warm and become runny again.

“This is one of my absolute favourite desserts to impress - A truly unique recipe for a “special” evening!”