Rich Chocolate Roulade & Vanilla Cream…Its Flour-less Too.

By Simon  , , ,   ,

April 15, 2015

A monumental rich dark chocolate roulade, this recipe is flour less giving a super light texture, today laden with vanilla seeded cream..... Perfect for a dinner party treat.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 6 Generous


175 Grams Dark chocolate

6 Free range eggs, separated

175 Grams Caster sugar

2 tbsp Cocoa powder

300 ml Double cream

2 Vanilla pods, seeds only

2 tbsp Icing sugar, plus extra for dusting



Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing snugly it into the corners.

Melt the broken chocolate in a bowl over a pan of gently simmering water, set aside to cool slightly.

Place the egg whites in a large bowl and whisk until soft yet stiff . If you turn the bowl upside down, the whites should be stiff enough not to fall out, if they fall start again....only joking !!!!

Put the egg yolks in a separate bowl with the sugar and whisk until thick and creamy and the mixture leaves a thick ribbon-like trail.  Pour in the cooled chocolate and gently fold together until well combined.

Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and lightly move the tin around until the mixture is level.

Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

Whip the cream with the vanilla seeds and icing sugar until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is quite normal and all part of its character .

Finish with the join underneath then lift the roulade onto a serving plate or board. Dust with icing sugar.


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