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

Delia Smith Chocolate Roulade Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich, flourless chocolate roulade with a light, airy texture and a smooth whipped cream filling. An elegant dessert perfect for special occasions.

Ingredients

• 175g dark chocolate

• 6 large eggs, separated

• 175g caster sugar

• 1 tsp vanilla extract

• 300ml double cream

• 1 tbsp icing sugar

• Extra vanilla extract

• Icing sugar for dusting

• Cocoa powder (optional)

Directions

• Preheat oven to 180°C and line a Swiss roll tin.
• Melt chocolate and allow to cool slightly.
• Whisk egg yolks with sugar until pale and creamy.
• Fold in melted chocolate and vanilla.
• Whisk egg whites to stiff peaks and fold gently into mixture.
• Bake for 20 minutes until just set.
• Cool completely in tin.
• Whip cream with icing sugar and vanilla.
• Spread filling, roll gently, and dust before serving.

Notes

• Do not overmix the batter to keep it light.
• Cracks are normal and expected.
• Best served fresh on the day.