Mary Berry's recipe for Chocolate and Irish Cream Roulade from Mary Berry Cooks the Perfect. It's one of Mary's all-time favourite party desserts as you can make it ahead and it also freezes beautifully (un-iced). All you need to do is simply thaw the roulade in the fridge overnight and drizzle over the icing just before serving.
The Ultimate (flourless) Chocolate Roulade. This recipe is taken from: Baking Bible by Mary Berry. Ingredients: 175g plain chocolate, 175g caster sugar, 6 large eggs, 2 tbsp cocoa powder. The filling is whipped cream.