Dreamy Chocolate Roulade Recipe: A Swirl of Sweet Elegance

Sweet chocolate lovers rejoice – this delectable chocolate roulade promises pure dessert magic that will sweep you off your feet.

Soft, pillowy layers of rich chocolate sponge create an irresistible canvas for creamy filling.

Delicate rolling techniques transform simple ingredients into an elegant masterpiece that looks professionally crafted.

Whipping egg whites to perfect peaks becomes your secret weapon in achieving that light, airy texture.

Gentle folding and precise baking guarantee a dessert that melts in your mouth with luxurious smoothness.

Powdered sugar dusting adds the final touch of visual charm to this spectacular treat.

Slice into this decadent roulade and watch everyone’s eyes light up with pure culinary delight.

Delia Smith Chocolate Roulade FAQ Guide

• What ingredients make this chocolate roulade unique?

The combination of dark chocolate, whipped egg whites, and cocoa creates a light, airy texture that distinguishes this dessert from dense chocolate cakes.

• Is this recipe suitable for intermediate bakers?

Yes, the recipe requires careful technique like whisking egg whites to stiff peaks and gentle folding, making it perfect for bakers with some experience who want to challenge their skills.

• Can I substitute ingredients in this recipe?

You can use different types of chocolate like milk or semi-sweet, and replace heavy cream with whipped mascarpone or Greek yogurt for varied flavor profiles.

• What's the key to achieving the perfect roulade texture?

The critical steps are whisking egg whites to stiff peaks and folding them gently into the chocolate mixture to maintain air and create a light, delicate sponge texture.

Why People Enjoy Delia Smith Chocolate Roulade

• Create an Impressive Dessert: Elevate your baking skills with this showstopping chocolate roulade that looks professionally made but is surprisingly simple to prepare.
• Perfect for Special Celebrations: Whether it's a birthday, holiday gathering, or dinner party, this elegant dessert will wow your guests and become an instant conversation starter.
• Quick and Straightforward Technique: With minimal ingredients and straightforward steps, even novice bakers can successfully create this decadent rolled chocolate cake that looks like it came from a fancy bakery.
• Crowd-Pleasing Chocolate Delight: Rich chocolate flavor combined with light, airy texture makes this roulade universally appealing to both kids and adults, ensuring everyone at the table will be delighted.

What You Need For Delia Smith Chocolate Roulade

• Dark Chocolate: A rich, smooth chocolate that provides deep flavor and helps create the roulade's signature texture.
• Cocoa Powder: Adds intense chocolate flavor and helps enhance the cake's dark color.

• Egg Whites: Essential for creating a light, airy texture through whipping to stiff peaks.
• Egg Yolks: Provides richness and helps bind the ingredients together.
• Sugar: Sweetens the roulade and helps stabilize the whipped egg whites.

• Heavy Cream: Creates a smooth, luxurious filling that complements the chocolate cake.
• Icing Sugar: Used for dusting the roulade, adding a delicate sweet finish and decorative touch.
• Parchment Paper: Helps with rolling and prevents the cake from sticking during preparation.

How To Make Delia Smith Chocolate Roulade

Step 1: Warm Up The Oven

Crank your oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan-assisted ovens. Grab a swiss roll tin and line it with parchment paper, ensuring the paper covers the bottom and sides smoothly.

Step 2: Melt Chocolate Goodness

Break chocolate into small pieces and melt using a double boiler or microwave. Let the melted chocolate cool down to room temperature while you prepare other ingredients.

Step 3: Whip Those Egg Whites

Separate egg whites into a clean, dry bowl. Whisk the whites energetically until they form stiff, glossy peaks that stand up straight when the whisk is lifted.

Step 4: Create Creamy Yolk Base

In another bowl, beat egg yolks with sugar until the mixture turns pale and becomes thick and creamy. Gently fold in the cooled melted chocolate, creating a rich and smooth mixture.

Step 5: Combine Ingredients

Carefully fold the whisked egg whites into the chocolate-yolk mixture. Sift cocoa powder over the top and fold gently to maintain the airiness of the mixture.

Step 6: Bake To Perfection

Pour the batter into the prepared swiss roll tin, spreading it evenly. Bake in the preheated oven for 20-25 minutes until the cake is set but still slightly springy.

Step 7: Cool Down

Remove from oven and let the cake cool completely in the tin. This helps prevent cracking when rolling.

Step 8: Prepare Rolling Surface

Dust a piece of parchment paper with powdered sugar. Carefully turn the cooled cake onto the sugared paper and gently peel off the baking paper.

Step 9: Whip Cream Filling

Whip cream until it forms soft, billowy peaks. Be careful not to overwhip, which can make the cream grainy.

Step 10: Roll And Decorate

Spread the whipped cream evenly over the cake, leaving a small border around the edges. Starting from the short end, roll the cake tightly using the parchment paper as a guide. Dust the top with additional powdered sugar for a beautiful finish.

Top Tips For Delia Smith Chocolate Roulade

• Whip Egg Whites Precisely: Use clean, grease-free bowl to ensure perfect stiff peaks for maximum volume and light texture.
• Control Chocolate Melting: Melt chocolate slowly over low heat or double boiler to prevent burning and maintain smooth consistency.
• Master Rolling Technique: Use parchment paper when rolling to prevent sticking and create clean, tight roulade without cracking.
• Temperature Matters: Allow cake to cool completely before adding cream to prevent melting and ensure stable structure.
• Gluten-Free Option: Substitute cocoa powder with gluten-free version for those with dietary restrictions while maintaining rich chocolate flavor.

Ways To Twist Delia Smith Chocolate Roulade

• Gluten-Free Chocolate Roulade: Replace regular cocoa with gluten-free cocoa powder and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Dairy-Free Chocolate Roll: Substitute whipped cream with coconut cream and use dairy-free dark chocolate for a vegan-friendly version that's rich and creamy.
• Low-Sugar Chocolate Roulade: Use stevia or monk fruit sweetener instead of sugar, and opt for a sugar-free dark chocolate to reduce overall sugar content.
• Nutty Chocolate Variation: Sprinkle chopped almonds or hazelnuts inside the cream filling and on top of the roulade for added crunch and nutty flavor.

What Goes Well With Delia Smith Chocolate Roulade

• Pair with Rich Red Wine: Select a bold, fruity red like Cabernet Sauvignon or Port to complement the chocolate's deep flavors, creating a luxurious dessert experience that enhances the roulade's richness.
• Elevate with Espresso Companion: Serve alongside a freshly brewed espresso or strong Italian coffee, whose intense, slightly bitter notes perfectly balance the sweet, creamy chocolate roulade.
• Match with Raspberry Coulis: Drizzle a tangy raspberry sauce around the plate, adding a bright, acidic contrast that cuts through the dessert's decadence and provides a vibrant flavor burst.
• Create Vanilla Ice Cream Accent: Add a scoop of smooth vanilla ice cream beside the roulade, introducing a cool, creamy element that softens the chocolate's intensity and provides textural contrast.

Storing Delia Smith Chocolate Roulade Made Simple

• Store wrapped tightly in plastic wrap for up to 3 days. Keep in an airtight container to maintain freshness and prevent absorbing other flavors.
• Wrap securely in plastic wrap, then aluminum foil. Place in freezer-safe container for maximum 1 month. Thaw overnight in refrigerator before serving.
• Cut remaining roulade into individual portions. Wrap each slice separately for easier future serving and to prevent freezer burn.
• Consume within 4 hours if left out. Keep away from direct sunlight or heat sources to prevent cream from spoiling quickly.

Chocolate Roulade Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 35-40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Sweet chocolate roulade beckons chocolate enthusiasts with its elegant Swiss roll-style elegance. Rich cocoa layers wrapped around luscious cream promise a delightful dessert experience you’ll savor with pure indulgence.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 175 grams (6.2 ounces) dark chocolate
• 6 eggs (separated)
• 175 grams (6.2 ounces) caster sugar

Binding/Coating Ingredients:

• 2 tablespoons cocoa powder

Filling Ingredient:

• 300 milliliters (10.1 fluid ounces) double cream
• Icing sugar (for dusting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a swiss roll tin by lining with parchment paper, ensuring smooth coverage.
2. Gently melt chocolate using a double boiler or microwave, allowing it to cool to room temperature.
3. Separate egg whites into a clean, dry bowl and whisk vigorously until stiff, glossy peaks form.
4. In another bowl, beat egg yolks with sugar until the mixture becomes pale and voluminous.
5. Incorporate cooled melted chocolate into the yolk mixture, folding gently to maintain airiness.
6. Carefully fold sifted cocoa powder into the chocolate mixture, then gently integrate the whisked egg whites.
7. Transfer the delicate batter into the prepared tin, spreading evenly with a spatula.
8. Bake at 180°C (160°C fan) for 20-25 minutes until the surface springs back when lightly touched.
9. Remove from oven and let cool completely on a wire rack, approximately 30 minutes.
10. Dust a sheet of parchment paper with powdered sugar and carefully invert the cooled roulade onto it.
11. Peel off the original baking paper from the cake’s surface.
12. Whip cream until soft, billowy peaks develop.
13. Spread cream evenly across the cake, leaving a small border around the edges.
14. Using the sugared paper as a guide, roll the roulade tightly and smoothly.
15. Transfer to a serving plate and dust generously with additional icing sugar.

Notes

• Ensure chocolate is completely cooled before mixing to prevent scrambling eggs and maintain smooth texture.
• Whisk egg whites in a clean, grease-free bowl for maximum volume and stability during folding.
• Use room temperature eggs for better incorporation and more consistent meringue formation.
• Gently fold egg whites to preserve air bubbles, creating a lighter, more delicate chocolate roulade texture.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 409 kcal
• Sugar: 32 g
• Sodium: 50 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 160 mg