Delia Smith Flourless Chocolate Roulade

This flourless chocolate roulade is a rich yet wonderfully light dessert, perfect when you want something impressive without being overly complicated. The sponge is soft, airy and deeply chocolatey, wrapped around a silky cream filling that balances the intensity beautifully. It looks elegant on the table but is very achievable for a home baker. From start to finish, it takes around 1 hour plus cooling.

Ingredients

For the chocolate sponge

175g dark chocolate, broken into pieces
175g unsalted butter, cut into cubes
150g caster sugar
6 large eggs, separated
2 tbsp cocoa powder, sifted

For the filling

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

To finish

Icing sugar, for dusting

How to Make Delia Smith Flourless Chocolate Roulade

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 23 x 30cm Swiss roll tin with baking parchment, making sure it comes up over the sides for easy removal.
Melt the chocolate: Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Allow to melt gently, stirring until smooth, then remove from the heat and leave to cool slightly.
Whisk the egg yolks: In a large bowl, whisk the egg yolks with the caster sugar until thick, pale and creamy. Gradually beat in the melted chocolate mixture, followed by the sifted cocoa powder.
Whip the egg whites: In a clean bowl, whisk the egg whites until they form soft peaks. Carefully fold a spoonful into the chocolate mixture to loosen it, then gently fold in the rest, keeping as much air as possible.
Bake the sponge: Pour the mixture into the prepared tin and level the surface. Bake for 20 to 25 minutes until just set and slightly cracked on top.
Cool and turn out: Remove from the oven and leave to cool completely in the tin. Dust the surface with icing sugar, then turn out onto a fresh sheet of parchment and carefully peel off the lining paper.
Prepare the filling: Whip the double cream with the icing sugar and vanilla until it holds soft peaks.
Assemble the roulade: Spread the cream evenly over the sponge, leaving a small border. Using the parchment to help you, roll up from the short end into a neat log.

Tips

Why did my roulade crack?

A few cracks are normal and add character. To minimise cracking, avoid overbaking and roll gently while supporting the sponge with parchment.

How do I get the best lift?

Make sure the egg whites are whisked to soft peaks and folded in carefully to keep the mixture light.

Can I make this ahead?

Yes, the roulade can be assembled a few hours in advance and kept chilled until serving.

Serving Suggestions

Serve with fresh raspberries or strawberries
Add a drizzle of raspberry coulis for contrast
Enjoy with a cup of strong coffee

Storage

Room temperature

This roulade is best kept chilled and should not be stored at room temperature for long due to the cream filling.

Refrigerator

Store in the fridge, loosely covered, for up to 2 days. Allow to stand at room temperature for 10 minutes before serving.

Freezing

The sponge can be frozen without the filling for up to 1 month. Defrost fully before filling and rolling.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated fat: 19g
Sodium: 85mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is designed as a roulade. Baking it as a loaf would change the texture and is not recommended.

What size tin should I use?

A 23 x 30cm Swiss roll tin gives the correct thickness and even baking.

Is this roulade gluten free?

Yes, it contains no flour and is naturally gluten free.

Can I flavour the cream?

Yes, orange zest or a splash of coffee liqueur works beautifully with the chocolate.