Delia Smith Chocolate Roulade Recipe

Delia Smith’s Chocolate Roulade is a decadent, rich, and flourless chocolate dessert that’s light, airy, and indulgent. This gluten-free dessert features a soft, chocolatey sponge rolled around a whipped cream filling, making it a perfect choice for celebrations, afternoon tea, or special occasions. Despite its elegant appearance, this roulade is surprisingly simple to make.

What is Delia Smith’s Chocolate Roulade?

Delia Smith’s Chocolate Roulade is a flourless chocolate sponge cake that remains moist and soft, making it easy to roll without cracking. It’s filled with lightly sweetened whipped cream and can be dusted with cocoa powder or chocolate shavings for an elegant finish.

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Why You Should Try This Recipe

• Gluten-Free Dessert – Made without flour, so it’s perfect for gluten-free diets.
• Light Yet Indulgent – A fluffy texture with deep chocolate flavor.
• Easy to Make – Despite its fancy look, it’s simple to prepare.
• Perfect for Entertaining – A show-stopping dessert for guests.
• Versatile Filling – Can be customized with fruit, flavored cream, or ganache.

Ingredients Needed to Make Delia Smith’s Chocolate Roulade

For the Chocolate Sponge:

• Dark Chocolate (175g, 70% cocoa, finely chopped) – Provides a deep, rich chocolate flavor.
• Eggs (6, separated) – Whites for fluffiness, yolks for richness.
• Caster Sugar (150g) – Adds sweetness and structure.
• Cocoa Powder (2 tbsp, sifted) – Intensifies the chocolate flavor.

For the Filling:

• Double Cream (300ml, chilled) – Whipped to soft peaks.
• Icing Sugar (1 tbsp, sifted) – Lightly sweetens the cream.
• Vanilla Extract (1 tsp, optional) – Adds a hint of warmth.

Optional Garnishes:

• Chocolate Shavings – For an elegant look.
• Cocoa Powder (for dusting) – A classic finish.
• Fresh Raspberries or Strawberries – Add freshness.
• Melted Chocolate Drizzle – For extra indulgence.

Equipment Needed

• Large mixing bowls
• Electric whisk or hand mixer
• Spatula
• Swiss roll tin (33x23cm)
• Baking parchment
• Sieve
• Knife for scoring

Instructions to Make Delia Smith’s Chocolate Roulade

Step 1: Prepare the Chocolate Sponge

1. Preheat the oven to 180°C (350°F). Line a Swiss roll tin with baking parchment.
2. Melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler method) or microwave in short bursts, stirring until smooth. Let it cool slightly.
3. In a large mixing bowl, whisk the egg yolks and caster sugar until pale and fluffy.
4. Stir in the melted chocolate and sifted cocoa powder, folding gently to combine.

Step 2: Whip the Egg Whites

1. In a separate bowl, whisk the egg whites until they form soft peaks.
2. Gently fold one-third of the egg whites into the chocolate mixture to loosen it.
3. Carefully fold in the rest of the egg whites, keeping as much air as possible for a light sponge.

Step 3: Bake the Sponge

1. Pour the batter into the prepared Swiss roll tin and spread evenly.
2. Bake for 18-20 minutes until firm but springy to the touch.
3. Remove from the oven and let it cool in the tin for 5 minutes.

Step 4: Roll the Sponge

1. Lay a clean sheet of baking parchment on a work surface and dust it with cocoa powder.
2. Turn the sponge onto the parchment and carefully peel off the baking paper.
3. Using a knife, lightly score a shallow line 1 inch from the edge to help with rolling.

Step 5: Make the Whipped Cream Filling

1. In a bowl, whisk the double cream, icing sugar, and vanilla extract until soft peaks form.

Step 6: Fill and Roll the Roulade

1. Spread the whipped cream evenly over the sponge, leaving a 1-inch border at the edges.
2. Using the parchment paper to guide, gently roll up the roulade from the scored edge into a tight log.
3. Wrap the roulade in parchment and chill for 30 minutes to set.

Step 7: Garnish and Serve

1. Dust with cocoa powder, sprinkle with chocolate shavings, or drizzle with melted chocolate.
2. Slice and serve with fresh berries or a dusting of icing sugar.

What Goes Well With Delia Smith’s Chocolate Roulade

• Fresh Raspberries or Strawberries – A fruity contrast.
• Vanilla Ice Cream – A cool pairing.
• Espresso or Coffee – Balances the sweetness.
• Whipped Cream & Chocolate Sauce – For extra indulgence.
• Berry Coulis – Adds tartness to balance the richness.

Expert Tips for Making the Best Chocolate Roulade

• Whisk the Egg Whites to Soft Peaks Only – Overwhipping can make folding difficult.
• Don’t Overbake the Sponge – A dry sponge cracks more easily.
• Use a Scoring Line to Help Roll – This prevents the sponge from breaking.
• Let the Sponge Cool Before Filling – A Warm sponge will melt the cream.
• Roll Tightly for a Smooth Finish – Using parchment helps control the rolling process.

Easy Variations of Delia Smith’s Chocolate Roulade

• Chocolate Orange Roulade – Add orange zest and a splash of Grand Marnier to the cream.
• Mocha Roulade – Stir 1 tbsp espresso powder into the chocolate batter.
• Nutty Chocolate Roulade – Sprinkle chopped hazelnuts inside the filling.
• Berry Cream Roulade – Layer the cream with raspberry jam before rolling.
• Vegan Chocolate Roulade – Use aquafaba (whipped chickpea water) instead of egg whites and coconut cream instead of dairy cream.

Best Practices to Store Delia Smith’s Chocolate Roulade

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze without cream filling for up to 1 month.
• Reheat (if needed) – Let it thaw at room temperature before serving.

Nutrition Value (per serving):

• Calories: 320
• Protein: 6g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 3g

FAQs

Why does my chocolate roulade crack when rolling?

A small amount of cracking is normal, but to minimize cracks, roll the dough while it is slightly warm and use parchment for support.

Can I make chocolate roulade in advance?

Yes! Prepare and refrigerate for up to 3 days before serving.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the roulade sweeter and less intense in flavor.

How do I make a firmer filling?

Use mascarpone cheese or cream cheese instead of whipped cream for a thicker texture.

Final Words

Delia Smith’s Chocolate Roulade is a rich, flourless, and indulgent dessert that’s surprisingly easy to make. Whether for afternoon tea, special occasions, or dinner parties, this roulade is guaranteed to impress. Try it today and enjoy the light, airy sponge with its creamy, chocolatey goodness!

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