Amelia Grace A chocolate roulade looks like the sort of thing that takes real skill to pull off, all those neat spirals when you slice into it, and yet it’s genuinely one of the more forgiving desserts I make.
This is a flourless chocolate sponge, light and slightly cracked on the surface, rolled around a filling of softly whipped cream.
The occasional crack as you roll it is completely expected, even traditional, so there’s very little pressure to get it perfectly smooth.
Why Cracking Is Completely Normal for This Sponge
Unlike a regular Swiss roll, which relies on flour for a flexible, tear-resistant structure, a chocolate roulade sponge is flourless, which changes how it behaves when rolled.
Without gluten from flour to hold everything together stretchily, the sponge is naturally a little more delicate and prone to surface cracking as it’s rolled.
This is such a well-known feature of a proper chocolate roulade that it’s often considered part of its charm rather than a flaw, and a little icing sugar dusted over the top disguises any cracks beautifully while still looking entirely intentional.
Ingredients for Delia Smith Chocolate Roulade
Sponge:
- 200g dark chocolate (around 70% cocoa), broken into pieces
- 6 large eggs, separated
- 175g caster sugar
- 2 tbsp cocoa powder, plus extra for dusting
Filling:
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Icing sugar, for dusting
How to Make Delia Smith Chocolate Roulade — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line a 33x23cm Swiss roll tin with parchment paper.
Step 2 — Melt the Chocolate
Melt the chocolate gently, either in short bursts in the microwave or in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
Step 3 — Whisk the Egg Yolks and Sugar
In a large bowl, whisk the egg yolks with the caster sugar until pale and thickened.
Step 4 — Combine with the Chocolate
Stir the slightly cooled melted chocolate into the egg yolk mixture, along with the cocoa powder, until smooth.
Step 5 — Whisk the Egg Whites
In a separate, clean bowl, whisk the egg whites until they hold stiff peaks.
Step 6 — Fold Together
Fold a third of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest in two more additions, keeping as much air in as possible.
Step 7 — Bake
Pour the mixture into the prepared tin, spreading evenly. Bake for 20–25 minutes, until well risen and just firm to the touch.
Step 8 — Cool Under a Damp Cloth
Leave the sponge to cool in the tin, covered with a clean, slightly damp tea towel, which helps keep it from drying out and cracking too much.
Step 9 — Whip the Cream
Whip the double cream with the icing sugar and vanilla extract to soft peaks.
Step 10 — Turn Out and Fill
Once completely cool, turn the sponge out onto a fresh sheet of parchment dusted with cocoa powder. Peel away the lining paper. Spread the whipped cream evenly over the sponge.
Step 11 — Roll
Using the parchment to help, roll the sponge up tightly from one of the shorter ends, ending seam-side down.
Step 12 — Dust and Serve
Dust generously with icing sugar before slicing and serving.
My Top Tips for the Best Delia Smith Chocolate Roulade
Don’t panic about cracks. They’re completely normal and expected with a flourless roulade, and a dusting of icing sugar hides them beautifully.
Cover the cooling sponge with a damp tea towel. This keeps it from drying out too much on the surface, which helps reduce excessive cracking when you come to roll it.
Whip the cream to soft peaks, not stiff ones. Over-whipped cream is much harder to spread evenly and can start to look grainy once the roulade is rolled.
Roll from a short end, using the paper to help. This gives you a proper spiral when sliced, rather than a flatter, less defined roll.
Make sure the sponge is completely cool before filling and rolling. Warm sponge will melt the cream and make it much harder to handle.
Serving Suggestions
Serve in thick slices, simply as it is, or with a few fresh raspberries and an extra dusting of icing sugar. This is a dessert that looks impressive with very little extra styling needed.
How to Store Delia Smith Chocolate Roulade
In the fridge: Store covered for up to 3 days.
At room temperature: Not suitable — the whipped cream filling needs to stay chilled.
In the freezer: Freezes well, whole or in slices, for up to 2 months. Defrost slowly in the fridge before serving.
Delia Smith Chocolate Roulade Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Line a Swiss roll tin.
- Melt the chocolate. Cool slightly.
- Whisk egg yolks with sugar until pale and thick.
- Stir in the melted chocolate and cocoa powder.
- Whisk egg whites to stiff peaks.
- Fold the whites into the chocolate mixture in three additions.
- Pour into the tin and bake for 20–25 minutes.
- Cool in the tin, covered with a damp tea towel.
- Whip cream with icing sugar and vanilla.
- Turn the sponge out, peel off the paper, and spread with cream.
- Roll tightly from a short end.
- Dust with icing sugar before serving.
Notes
Frequently Asked Questions About Delia Smith Chocolate Roulade
Why did my roulade crack so much?
Some cracking is completely normal for this flourless sponge, but excessive cracking can happen if the sponge dried out too much while cooling, or if it wasn’t fully cooled before rolling. Cover with a damp tea towel as it cools, and be patient before filling.
Can I make this roulade ahead of time?
Yes, this is an excellent make-ahead dessert — it can be assembled a day ahead and kept covered in the fridge until you’re ready to serve.
Why did my sponge stick to the parchment when turning out?
This can happen if the tin wasn’t properly lined, or if the sponge wasn’t fully cooled before turning out. Make sure the parchment is generously greased or well-fitted, and let the sponge cool completely first.
Can I flavour the cream filling differently?
Yes, a little orange zest, a splash of liqueur, or some crushed chestnuts folded through the cream all make lovely variations on the classic filling.
