Delia Smith Flourless Chocolate Roulade Recipe

This elegant Flourless Chocolate Roulade is a dinner party stunner as well as being gluten-free! Whisking the egg whites until stiff makes the sponge go light and airy, which along with the rich chocolate mousse texture creates a melt-in-the-mouth dessert that is so indulgent with raspberries.

Delia Smith Flourless Chocolate Roulade Recipe Ingredients

• The Chocolate Sponge:
  • 175g (6 oz) dark chocolate (70% cocoa solids), broken into pieces
  • 6 large eggs, separated
  • 175g (6 oz) caster sugar
  • 2 tbsp water
• The Filling:
  • 225ml (8 fl oz) double cream
  • Icing sugar, for dusting

How To Make Delia Smith Flourless Chocolate Roulade Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease a 33 x 23cm (13 x 9 inch) Swiss roll tin and line the base and sides with baking parchment.
2. Melt the chocolate: Place the chocolate pieces and 2 tbsp water in a heatproof bowl set over a saucepan of barely simmering water. Allow to melt slowly, then stir until smooth. Remove from heat and let cool slightly.
3. Whisk the yolks: In a large bowl, whisk the egg yolks and caster sugar using an electric whisk until pale, thick, and mousse-like (about 5 minutes). Fold in the slightly cooled melted chocolate until combined.
4. Whisk the whites: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form.
5. Fold and combine: Stir one tablespoon of the egg whites into the chocolate mixture to loosen it. Then, using a large metal spoon, gently fold in the rest of the egg whites, being careful not to knock out the air.
6. Bake: Pour the mixture into the prepared tin and spread gently to the corners. Bake near the center of the oven for 20–25 minutes until firm to the touch.
7. Cool: Remove from the oven. Leave in the tin to cool completely (it will sink slightly).
8. Fill and roll: Turn the sponge out onto a sheet of baking parchment dusted with icing sugar. Peel off the lining paper. Whisk the double cream to soft peaks and spread over the sponge. Make a shallow score mark along one short edge. Roll up the sponge tightly, using the paper to help you. It will crack—that’s part of the charm!

Recipe Tips!

• The Chocolate Crack: Don’t panic when it cracks! A flourless roulade is supposed to crack as you roll it. It gives it that rustic, homemade charm. Dusting with icing sugar hides the biggest fissures.
• Cooling Chocolate: Let the melted chocolate cool slightly before adding it to the yolks. If it’s boiling hot, it will scramble the eggs and ruin the texture.
• Stiff Peaks: Ensure your egg whites are stiff but not dry. You should be able to turn the bowl upside down without them moving. This structure is the only thing holding the cake up!
• Rolling Direction: Roll from the short side for a chunky swirl, or the long side for a thinner, longer log. Mary/Delia usually suggest the short side for more generous slices.

What To Serve With Delia Smith Flourless Chocolate Roulade Recipe?

This Delia Smith Flourless Chocolate Roulade Recipe is a rich dessert that needs a fruity contrast! A simple bowl of fresh Raspberries or Strawberries is the classic pairing to cut through the dark chocolate. For a festive twist, serve it with a warm compote of Black Cherries or a drizzle of cherry brandy! A cup of strong coffee is the perfect way to finish the meal alongside this decadent slice.

How To Store Delia Smith Flourless Chocolate Roulade Recipe

• Refrigerate: Store the rolled roulade in the fridge, covered loosely with foil or in a cake carrier. It keeps for up to 2 days. The sponge actually becomes fudgier in the fridge.
• Freeze: You can freeze the unfilled sponge (rolled up in paper) for up to 1 month. Defrost fully before unrolling, filling, and re-rolling. Filled roulades do not freeze well as the cream separates.

Delia Smith Flourless Chocolate Roulade Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 6g

Nutrition information is estimated per slice (serves 8).

FAQs

Try More Recipes:

• Delia Smith Chocolate Cake Recipe
• Delia Smith Chocolate Fudge Brownies Recipe
• Delia Smith Chocolate Bread and Butter Pudding Recipe