Chocolate biscuit

  • 4 eggs
  • 80 grams (2.8 ounces) sugar
  • 80 grams (2.8 ounces) flour
  • 30 grams (1 ounce) cocoa
  • 5 grams (0.18 ounces) baking powder

Berry confit

  • 200 grams (7 ounces) frozen blackcurrants
  • 40 grams (1.4 ounces) sugar
  • 15 grams (0.53 ounces) starch

The cream

  • 200 grams (7 ounces) mascarpone (or cream cheese)
  • 100 grams (3.5 ounces) whipping cream
  • 40 grams (1.4 ounces) powdered sugar


  • 60 grams (2.1 ounces) water
  • 30 grams (1 ounce) sugar

The glaze

  • 50 grams (1.75 ounces) bitter chocolate
  • 50 grams (1.75 ounces) cream


  • Electric Mixer

    A good electric mixer will ensure your eggs are whipped to fluffy perfection.

  • Baking Sheet

    Use a baking sheet lined with parchment paper to spread your batter evenly.

  • Saucepan

    A sturdy saucepan is perfect for boiling and thickening the berry confit.

  • Spatula

    An essential tool to fold in ingredients and spread the cream and confit.

  • Pastry Brush

    A pastry brush is necessary for applying the chocolate glaze smoothly.


Step 1

1. Preheat your oven to 338°F (170°C).

Step 2

2. Whip the eggs, which should be at room temperature, together with the sugar until the mixture is fluffy. For best results, use a stand mixer on medium-high speed.

Step 3

3. Sift the flour, cocoa, and baking powder together. Gently add to the egg mixture, mixing at a slow speed for no more than 30 seconds. Then incorporate the mixture with a spatula using a top-to-bottom motion. Be careful not to overmix as this can deflate the batter.

Step 4

4. Spread the batter evenly on a baking sheet lined with parchment paper. Using a spatula will help even out the batter.

Step 5

5. Bake in the preheated oven for 15 minutes or until the cake springs back when touched.

Step 6

6. While the biscuit is still warm, roll it up and wrap it in a damp towel to cool. This will help the cake hold its shape when filled.

Step 7

7. For the berry confit, put frozen blackcurrants and sugar in a saucepan. Cook over medium heat, stirring until the mixture boils and thickens. Add the starch at the end, stirring until it dissolves completely. Allow the confit to cool. You can substitute other berries if preferred.

Step 8

8. To make the cream, whip the mascarpone (or cream cheese) together with the powdered sugar until fluffy. Add cold whipping cream and whip for another minute. Using cold cream will help achieve a better consistency.

Step 9

9. Heat the water and sugar in a saucepan until the sugar dissolves, then allow it to cool.

Step 10

10. Unroll the cooled biscuit and soak it with the sugar-water mixture. Spread the cream evenly over the biscuit and then add the berry confit. Carefully roll it back up. Use a tight but gentle rolling technique to prevent the filling from squeezing out.

Step 11

11. For the glaze, melt the chocolate and cream together either in the microwave or in a water bath. Mix well until smooth. Brush the glaze over the roll with a pastry brush. Allow the glaze to set before slicing and serving.


Serving Suggestions & Ideas 🍰

Pair your delightful chocolate and berry roll with a steaming cup of hot coffee or a refreshing glass of milk to complement the rich flavors.

🏞️ Imagine this: you're at a picnic, a cool breeze is flowing, and you surprise your friends with this decadent pastry! Serve it with a scoop of vanilla ice cream on the side, and watch as their faces light up. 😍

Hosting a dinner party? Slice the roll into elegant pieces and drizzle some extra berry sauce on top. Garnish with fresh mint leaves for an added touch of sophistication. 🎉✨


Gluten-Free & Vegan Variations 🌿

Gluten-Free: Swap out the regular flour with a gluten-free flour blend. Make sure your cocoa and baking powder are also certified gluten-free to keep it safe for everyone. 🌾

Vegan: Replace the eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg), use vegan cream cheese and non-dairy whipping cream. Check your chocolate to ensure it's dairy-free. 🌱🍫


  • Why is my chocolate sponge not fluffy?

    Make sure your eggs are at room temperature and well-whipped; under-whipping can result in a dense sponge.

  • How can I prevent the sponge from cracking?

    Roll the sponge in a damp towel while it cools to keep it moist and flexible, reducing the chances of cracking.

  • Can I use fresh berries instead of frozen?

    Yes, but keep in mind fresh berries might take longer to thicken. Adjust the cooking time accordingly.

  • Why is my berry confit too runny?

    Ensure the mixture comes to a full boil before adding the starch. This will help it thicken properly.

  • Can I prepare parts of the recipe in advance?

    Yes, you can prepare the berry confit and the cream a day ahead. Assemble the roll just before serving for best results.

  • How can I make the glaze shinier?

    Ensure the cream you use is at room temperature and mix well to combine completely with the chocolate.

Nutrition facts

Peerless chocolate swiss roll with berry confit
Recipe Yield:1 roll
Calories:Estimated total caloric count for entire recipe.
Calories (Min - Max):3000 - 3200
Total Fat:150
Saturated Fat:90
Total Carbohydrate:350
Total Sugars:250