Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of May. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


How can I stop my chocolate roulade cracking?

/ Category: Cooking conundrums / Author:

How can I stop my chocolate roulade cracking?

Q: I am trying to make a chocolate roulade with chocolate, sugar, whole egg, cocoa and cornflour. It is very difficult to handle and cracks on rolling. Can you please suggest anything to make it handle better? Charlotte Maxwell

A: Our chocolate roulade recipe actually embraces the odd crack here or there as it makes an excellent Yule log during the festive season. However if you would like to reduce the cracking, then place a damp tea towel over it while cooling which should prevent the cake from drying out thus making it a neater roll. Phil Elliot, Senior Teacher

Phil Elliott

Author: Phil Elliott

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