Delia Smith Chocolate Roulade Recipe​

This decadent Delia Smith Chocolate Roulade is made with toasted hazelnuts, dark chocolate, egg whites, golden caster sugar, and rich double cream. The result is a stunning flourless dessert featuring a crisp, chewy hazelnut meringue rolled around a smooth chocolate mousse and fresh whipped cream filling. It makes a perfect showstopping centerpiece for a holiday feast or a special dinner party.

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Delia Smith Chocolate Roulade Ingredients

• 2 x 100g bars dark chocolate (75% cocoa solids), broken into small pieces
• 4 oz (110g) hazelnuts
• 4 large egg whites
• 8 oz (225g) golden caster sugar
• 1 pint (570ml) double cream

How To Make Delia Smith Chocolate Roulade

1. Prepare the hazelnuts: Toast the hazelnuts on a baking sheet near the top of the oven for 8 minutes. Let them cool completely, then grind them in a food processor until they are finely chopped. Be careful not to over-process them, or they will turn into an oily paste.
2. Make the meringue: Whisk the egg whites in a clean bowl until they form soft peaks. Gradually whisk in the caster sugar a little at a time until thick and glossy. Using a metal spoon, gently fold the ground hazelnuts into the meringue.
3. Bake the base: Spread the meringue mixture evenly into a prepared swiss roll tin lined with parchment paper. Bake in the center of the oven for 20 minutes. Once baked, remove it and let it cool. Turn it out onto a fresh piece of greaseproof paper dusted with a little sugar or cocoa. Gently peel off the lining paper.
4. Melt the chocolate: Place the broken chocolate in a heatproof bowl set over a saucepan of barely simmering water (make sure the bowl does not touch the water). Once melted, remove from heat and let it cool slightly.
5. Prepare the fillings: Whip the double cream until it holds its shape, then divide it evenly into two separate bowls. Reserve 4 tablespoons of the melted chocolate for decoration later.
6. Create the chocolate cream: Pour the remaining melted chocolate into one of the bowls of whipped cream. Quickly but gently fold them together until the mixture looks like a smooth, even mousse.
7. Assemble the roulade: Spread the chocolate cream mixture over the cooled meringue, leaving a ½ inch (1 cm) border around the edges. Next, spread the plain whipped cream on top of the chocolate layer.
8. Roll and serve: With the long side facing you, use the paper underneath to help you roll the meringue into a log shape. Do not worry if it cracks; this is normal. Ensure the seam is at the bottom. Drizzle the reserved melted chocolate over the top in a zigzag pattern. Chill in the fridge, but remove it 15 minutes before serving.

Recipe Tips

• Don’t Panic About Cracks: This dessert is famous for cracking when you roll it. It is part of the rustic charm and shows that the meringue is perfectly crisp on the outside and marshmallow-soft inside.
• Cool the Chocolate: Before adding the melted chocolate to the whipped cream, ensure it has cooled down. If the chocolate is hot, it will melt the cream and the mixture will become runny instead of mousse-like.
• Clean Equipment: When whisking egg whites, your bowl must be completely free of grease. Even a speck of egg yolk or oil prevents the whites from fluffing up properly.
• Use the Paper: The greaseproof paper is your best tool for rolling. Lift the paper to push the meringue over onto itself rather than touching the sticky meringue with your hands.

What To Serve Chocolate Roulade

This roulade is very rich and creamy, so it pairs best with items that balance the sweetness.

• Fresh Raspberries: The tartness of fresh raspberries cuts through the rich chocolate and cream.
• Black Coffee: A strong cup of coffee or espresso contrasts beautifully with the sweet meringue.
• Coulis: A drizzle of raspberry or passion fruit coulis on the plate adds acidity and color.
• Toasted Nuts: A sprinkle of extra chopped hazelnuts on top adds a nice texture.

How To Store Chocolate Roulade Leftovers

• Refrigerate: Store the roulade in the refrigerator. Because it contains fresh cream, it must be kept cold. Cover it loosely with foil or place it in a large airtight container. It will last for up to 2 days.
• Freeze: It is best to eat this fresh, but you can freeze it. Wrap the log gently but tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.

Delia Smith Chocolate Roulade Nutrition Facts

• Calories: 620 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 110mg
• Sodium: 45mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 7g

Frequently Asked Questions

• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free because it uses ground hazelnuts instead of flour for the base. Always check the label on your chocolate and baking powder (if used) to be sure.
• Can I make this ahead of time? Yes, this dessert actually benefits from sitting in the fridge for a few hours. This allows the filling to set and makes it easier to slice. You can make it the morning of your dinner party.
• Why did my hazelnuts turn into paste? This happens if you process them for too long. The heat from the blades releases the natural oils in the nuts. Pulse the food processor in short bursts and stop as soon as they look like fine crumbs.

Try More Recipes:

• Delia Smith Chocolate Mousse​ Recipe
• Delia Smith Chocolate Log Recipe​
• Delia Smith​ Chocolate Brownies Recipe