This roulade was inspired by the nostalgic flavour of after-dinner mints, with rich dark chocolate cake and a cool peppermint fondant centre.






Skill level

Average: 3.3 (30 votes)

If your roulade cracks a little, don’t worry. Roulades don’t contain any flour; as a result it’s normal for them to crack when rolled.

For the best possible flavour choose not only good quality chocolate but the best peppermint possible. Whilst extracts are commonly found for sale, a good peppermint oil will give the best results. However, check on the label that it is an edible one.



  • 125 g dark chocolate
  • 4 egg yolks
  • 125 g caster sugar
  • 1½ tbsp cocoa powder, sifted
  • 4 egg whites


  • 325 g icing sugar, sifted
  • 100 g butter, softened
  • 3-4 drops peppermint flavour (ideally an edible quality oil)
  • 30 ml (1½ tbsp) milk
  • 1½ tbsp dark chocolate chips

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Allow time for the roulade to cool completely before filling it. 

1. Line a 24 cm x 35 cm Swiss roll tin with greaseproof paper. Preheat the oven to 180°C / Gas 4.

2. Melt the chocolate over a pan of simmering water.

3. Whisk the egg yolks with the sugar. Add the cocoa powder, and stir to combine until mixture has thickened, and is pale and increased in volume.

4. Whisk the egg whites until stiff.

5. Pour the melted chocolate into the egg yolk and sugar mixture. Stir until the chocolate is fully incorporated. Gently fold in the egg whites.

6. Pour the mixture into the prepared tin. Tilt the tin so the mixture spreads into the corners. Bake for 18-20 minutes until firm and springy to touch.

7. Once cooked, turn the roulade out onto a piece of greaseproof paper dusted with caster sugar. Gently remove the lining paper and cover with a damp tea towel. Leave to cool completely.

8. To make the filling, gradually add the icing sugar to the softened butter. Beat until all the icing sugar is incorporated. Add the edible peppermint oil to the milk, and then stir into the buttercream. Spread the filling onto the cooled roulade, leaving a 1.5cm gap at each edge. Sprinkle over the chocolate chips.

9. Using the greaseproof paper to help you, roll up the roulade from one of the short ends. Don’t worry if it cracks a little. Transfer onto a serving plate.