Go Back
Delia Smith Chocolate Roulade Recipe

Delia Smith Chocolate Roulade Recipe

Delia Smith's chocolate roulade recipe is light, flourless and beautifully rolled with whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British, French
Calories: 265
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 200 g dark chocolate around 70% cocoa, broken into pieces
  • 6 large eggs separated
  • 175 g caster sugar
  • 2 tbsp cocoa powder plus extra for dusting
  • Filling:
  • 300 ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Line a Swiss roll tin.
  2. Melt the chocolate. Cool slightly.
  3. Whisk egg yolks with sugar until pale and thick.
  4. Stir in the melted chocolate and cocoa powder.
  5. Whisk egg whites to stiff peaks.
  6. Fold the whites into the chocolate mixture in three additions.
  7. Pour into the tin and bake for 20–25 minutes.
  8. Cool in the tin, covered with a damp tea towel.
  9. Whip cream with icing sugar and vanilla.
  10. Turn the sponge out, peel off the paper, and spread with cream.
  11. Roll tightly from a short end.
  12. Dust with icing sugar before serving.

Notes

Cracking is normal and expected for this flourless sponge — don't worry about it.
Cover the cooling sponge with a damp tea towel to help reduce excessive cracking.
Whip the cream to soft peaks only, for the easiest spreading.
Ensure the sponge is fully cool before filling and rolling.
Freezes well, whole or in slices, for up to 2 months.