Delia Smith Chocolate Roulade Recipe

This elegant Delia Smith Chocolate Roulade is a rich yet surprisingly light dessert with a soft, flourless sponge rolled around a smooth cream filling. The texture is slightly crisp on the outside and beautifully soft and mousse-like inside, giving every slice a melt-in-the-mouth finish. It looks impressive but is quite manageable for home bakers with a little care. Total time is around 1 hour, making it perfect for special occasions or weekend baking.

Ingredients

For the Chocolate Roulade Sponge

175g dark chocolate (minimum 70% cocoa)
6 large eggs, separated
175g caster sugar
1 tsp vanilla extract

For the Filling

300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract

For Finishing

Icing sugar, for dusting
Cocoa powder (optional)

How to Make Delia Smith Chocolate Roulade

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 33cm Swiss roll tin with baking parchment, ensuring the edges are well covered.
Melt the chocolate: Break the dark chocolate into pieces and melt gently over a pan of simmering water or in short bursts in the microwave. Allow it to cool slightly.
Whisk the egg yolks: In a large bowl, whisk the egg yolks with the caster sugar until pale, thick, and creamy. Stir in the vanilla extract and melted chocolate.
Whisk the egg whites: In a clean bowl, whisk the egg whites until they form stiff peaks. This will give the roulade its light texture.
Combine the mixture: Gently fold the egg whites into the chocolate mixture in stages, keeping as much air as possible in the batter.
Bake the roulade: Pour the mixture into the prepared tin and level the surface. Bake for 20 minutes until just set but still soft in the centre.
Cool the sponge: Remove from the oven and allow it to cool completely in the tin. The sponge may sink slightly and crack, which is perfectly normal.
Prepare the filling: Whip the double cream with icing sugar and vanilla extract until soft peaks form.
Assemble the roulade: Turn the cooled sponge out onto a sheet of baking parchment dusted with icing sugar. Carefully peel away the lining paper, spread the cream evenly, and roll gently from the short end.
Finish and serve: Place seam-side down on a serving plate and dust with icing sugar or cocoa powder before slicing.

Tips

Why did my roulade crack?

Cracks are completely normal for a chocolate roulade and add to its rustic charm. The sponge is naturally delicate and flourless.

How do I roll it without breaking?

Roll the sponge while it is cool but still slightly flexible, and use the parchment to guide it gently rather than forcing it.

Can I make it ahead of time?

Yes, you can prepare the roulade several hours in advance and keep it chilled until serving.

What chocolate works best?

Use high-quality dark chocolate with at least 70% cocoa for the best flavour and texture.

Serving Suggestions

Serve with fresh berries such as raspberries or strawberries
Add a drizzle of chocolate sauce for extra indulgence
Pair with a scoop of vanilla ice cream
Enjoy with a cup of coffee after dinner

Storage

Room Temperature

Not recommended, as the cream filling requires refrigeration.

Refrigerator

Store in an airtight container for up to 2 days. Bring to room temperature slightly before serving for best texture.

Freezing

You can freeze the roulade without filling for up to 1 month. Wrap well and thaw completely before adding cream.

Nutrition

Calories: 360 kcal
Carbohydrates: 28g
Protein: 6g
Fat: 26g
Saturated Fat: 15g
Sodium: 90mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Why is my chocolate roulade flat?

This usually happens if the egg whites were not whisked to stiff peaks or were overmixed when folded in. Handle gently to keep the air in the batter.

Can I use milk chocolate instead of dark chocolate?

Yes, but the roulade will be sweeter and slightly softer in texture. Dark chocolate gives a richer, more balanced flavour.

Do I need flour in a roulade?

No, this recipe is naturally flourless, which gives it a light, mousse-like texture.

Can I flavour the cream filling?

Absolutely. You can add a hint of coffee, orange zest, or liqueur to the whipped cream for variation.