Chocolate roulade is a soft, light chocolate sponge rolled around a creamy filling. For a rich homemade version, Delia Smith Flourless Chocolate Roulade Recipe combines dark chocolate, whisked eggs, and fresh cream without using any flour.
Ingredients
This recipe makes 8 servings and takes approximately 25 minutes to prepare, 25 minutes to bake, plus cooling and chilling time.
For the Chocolate Sponge:
175g dark chocolate (preferably 70% cocoa)
6 large eggs, separated
175g caster sugar
2 tablespoons warm water
A little butter for greasing
For the Cream Filling:
225ml double cream
1 teaspoon vanilla extract (optional)
1 tablespoon icing sugar (optional)
For Decoration:
Icing sugar for dusting
Fresh raspberries or strawberries (optional)
Dark chocolate shavings (optional)
Equipment:
33 × 23cm Swiss roll tin
Baking parchment
Electric whisk
Two large mixing bowls
Spatula
Fine sieve
How to Make Delia Smith Flourless Chocolate Roulade
Step 1: Prepare the Chocolate Mixture
Preheat the oven to 180°C (350°F), or 160°C for a fan oven. Lightly grease a 33 × 23cm Swiss roll tin and line it with baking parchment.
Break the dark chocolate into small pieces and place them in a heatproof bowl with two tablespoons of warm water. Set the bowl over a saucepan of gently simmering water, keeping the base of the bowl above the water. Stir until the chocolate melts completely, then remove it from the heat and leave it to cool slightly.
Separate the eggs into two large bowls. Add the caster sugar to the yolks and whisk with an electric mixer for about five minutes until pale, thick, and creamy.
Pour the slightly cooled chocolate into the egg yolk mixture and fold gently until combined.
In the second bowl, whisk the egg whites until they form stiff peaks. Add one large spoonful to the chocolate mixture and stir gently to loosen it. Fold in the remaining egg whites gradually, using a large metal spoon or spatula.
Try not to knock out too much air. The beaten egg whites give this flourless sponge its light texture, so gentle folding makes a noticeable difference.
Step 2: Bake the Chocolate Sponge
Pour the prepared chocolate mixture into the lined tin and spread it evenly with a spatula. Make sure the mixture reaches the corners without pressing it down too firmly.
Bake in the preheated oven for 20–25 minutes. The sponge should rise slightly and develop a thin crust across the surface. It should feel set in the centre but remain soft underneath.
Remove the tin from the oven and leave the sponge to cool completely. Cover it loosely with a clean tea towel while cooling to help prevent excessive drying.
Don’t worry if the sponge sinks slightly or develops small cracks. Flourless chocolate cakes naturally have a more delicate texture than ordinary sponge cakes.
Once cooled, place a large sheet of baking parchment on the work surface and dust it with icing sugar. Carefully turn the sponge onto the paper and peel away the original lining.
Step 3: Fill and Roll the Roulade
Pour the chilled double cream into a clean mixing bowl. Add the vanilla extract and icing sugar if using, then whisk until the cream forms soft peaks.
Spread the cream evenly across the chocolate sponge, leaving approximately 2cm around the edges to prevent the filling from spilling out.
Starting from one short end, gently roll the sponge using the parchment underneath to support it. Roll slowly and avoid pressing too hard, as the chocolate sponge is delicate.
The surface will probably crack during rolling. I wouldn’t try to prevent every crack because the slightly broken chocolate crust is part of the traditional appearance of this dessert.
Transfer the roulade to a serving plate, placing the seam underneath. Refrigerate for at least 30 minutes to help the filling firm up.
Before serving, dust the surface with icing sugar and decorate with chocolate shavings or fresh berries if desired.
What to Serve With Delia Smith Flourless Chocolate Roulade
Chocolate roulade is already rich because of its dark chocolate sponge and whipped cream filling. I prefer serving it with something fresh instead of adding another heavy dessert.
Fresh raspberries are an excellent choice. Their slightly sharp flavour balances the chocolate and cream, while their bright colour looks attractive beside each slice.
Strawberries are another good option, especially during summer. Slice them just before serving to keep their natural freshness.
Vanilla ice cream works nicely if you want something extra alongside the roulade. A small scoop is enough because the dessert already contains plenty of cream.
You can also serve it with black coffee or espresso. The bitterness of coffee pairs naturally with dark chocolate without adding more sweetness.
For a special occasion, I would serve Delia Smith Flourless Chocolate Roulade Recipe chilled, with fresh raspberries and a light dusting of icing sugar. It looks attractive without needing complicated decoration.
Delia Smith Flourless Chocolate Roulade Nutrition Information
The following nutritional values are approximate and based on eight servings, without optional decorations.
Nutrient | Amount Per Serving |
|---|---|
Calories | 405 kcal |
Protein | 7g |
Carbohydrates | 30g |
Total Fat | 27g |
Saturated Fat | 16g |
Sugar | 29g |
Fibre | 2g |
The exact nutritional values depend on the chocolate, cream, and portion sizes.
FAQs
Why Does My Chocolate Roulade Crack When Rolling?
Flourless chocolate sponge develops a delicate crust that can crack when rolled. This is completely normal. Allow the cake to cool before filling and use baking parchment to support it while rolling. Small cracks also give the finished roulade its traditional appearance.
Can I Make Chocolate Roulade the Day Before?
Yes. Prepare and assemble the roulade, then refrigerate it in a covered container overnight. Dust it with icing sugar shortly before serving, as the sugar may absorb moisture in the refrigerator.
Can I Use Milk Chocolate Instead of Dark Chocolate?
You can, but dark chocolate gives the roulade a richer flavour and balances the sweet cream filling. Milk chocolate contains more sugar and may change the sponge’s texture, so I recommend keeping the dark chocolate.
How Long Does Chocolate Roulade Last in the Fridge?
Chocolate roulade can be stored in an airtight container in the refrigerator for up to two days. Keep it chilled because the filling contains fresh whipped cream. For the best texture, serve it within the first 24 hours.
Can I Freeze Flourless Chocolate Roulade?
You can freeze the unfilled sponge after wrapping it carefully in baking parchment and suitable freezer packaging. Thaw it before adding the cream. Freezing the finished roulade is less ideal because whipped cream may become watery or lose its smooth texture after thawing.
Is Flourless Chocolate Roulade Gluten-Free?
The sponge contains no flour, making it suitable for a gluten-free recipe when all ingredients are gluten-free. Check the chocolate and other packaged ingredients for gluten-containing additives or cross-contamination before preparing it for someone with coeliac disease.