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Paul de Bondt’s chocolate roulade

Chocolate Roulade photo by James Murphy

A lovely celebration cake.

I first met Paul de bondt & his wife Cecilia in 1996, at the Eurochocolate festival in Perugia. He is one of the best chocolatiers and pastry chefs in Tuscany, based in Pisa. We spent a weekend running a cookery school, sharing our recipes – I demonstrated my tapenade and this is one of his recipes – it’s a really light Genoise sponge, and makes the perfect foil to a creamy filling or ganache. 

For the filling you could choose a variety of things…

Soft berries, crème fraiche, chocolate truffle….

Coffee, Tea, or water ganache, which is dairy free…

Serves 8

Prep 30 mins

Cook 12 minutes


  • 75g strong white flour
  • 25g unsweetened cocoa powder
  • 4 eggs, separated
  • Pinch of salt
  • 100g caster/ sugar


  1. Preheat the oven to 200°C/gas mark 6. Line a rectangular baking tray (approx 30x 40cm) with greaseproof paper.
  2. Sieve the flour and cocoa powder together into a bowl. 
  3. Beat the egg whites in a spotlessly clean bowl with the salt and sugar how, until they reach meringue consistency. Gradually mix in the egg yolks, then gently fold in the flour and cocoa with a large metal spoon until well combined, keeping as much air in as possible. 
  4. Spread the roulade mixture onto the lined tray and bake for about 12 minutes, or until just cooked, test with a skewer or the palm of your hand. 
  5. Cool on wire rack
  6. Turn out of the tray and remove the paper, although you can keep it as a base to make rolling easier. Spread your whipped cream and ganache or whatever you choose, roll and dust with cocoa powder & icing sugar. 

Keep cool until consumed 

Chantal Coady 

Mastering the Art of Chocolate Published by @wnbooks Weidenfeld & Nicholson 

Photo by @jamesmurphyphoto 

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