Delicious Flourless Chocolate Roulade Recipe UK
Rated 5.0 stars by 1 users
Category
Flourless
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Calories
190
This gluten-free flourless chocolate roulade recipe with Whitakers dark chocolate. An airy cocoa sponge rolled in whipped cream, perfect for UK celebrations.
Looking for a showstopper dessert that is light, chocolate-packed, and gluten-free?
This flourless chocolate roulade fits the bill.
Made with an airy cocoa sponge rolled around soft whipped cream, it gets a rich finish from melted Whitakers dark chocolate. 🍫
Ideal for parties or family gatherings, this treat serves 8-10 and comes together in under an hour of active time.
The sponge bakes soft and flexible, ready to roll without flour – no gluten worries here.
Add a touch of vanilla and optional chopped chocolate in the filling for extra depth. 🎂
Serve it chilled, dusted with cocoa, and watch it vanish from the table.
Simple to make at home, this roulade brings elegance to any occasion. 😊
Ingredients
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6 large eggs, separated
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150g caster sugar
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50g cocoa powder (sifted)
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1 tsp vanilla extract
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Pinch of salt
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300ml double cream
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1–2 tbsp icing sugar
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1 tsp vanilla extract
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50g Whitakers dark chocolate, finely chopped (optional add-in)
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50g melted Whitakers dark chocolate
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Cocoa powder for dusting
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Swap whipped cream for chocolate mousse
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Add crushed raspberries or cherries inside
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Fold orange zest into the cream for a chocolate-orange roulade
For the Flourless Sponge
For the Filling
For Topping
Optional variations:
Directions
Prepare the tin
Preheat oven to 180°C (350°F).
Line a Swiss roll tin (approx. 33 x 23 cm / 13 x 9 in) with baking parchment.
Whisk the egg yolks
In a bowl, beat the egg yolks, half the sugar (75g), vanilla, and cocoa powder until thick and smooth.
Whip the egg whites
In a clean bowl, whip the egg whites and salt to soft peaks.
Gradually add the remaining sugar (75g) and whisk to glossy, stiff peaks.
Combine the mixtures
Fold one-third of the whipped egg whites into the cocoa mixture to loosen it.
Gently fold in the remaining egg whites, keeping as much air as possible.
Bake the sponge
Spread the mixture evenly into the lined tin.
Bake for 15–18 minutes, until just set and springy to the touch.
Do not overbake — it must remain soft enough to roll.
Prepare for rolling
Lay a sheet of baking paper on the counter and dust lightly with cocoa powder.
Invert the warm sponge onto the paper.
Peel off the top layer of parchment.
Roll the sponge up (with the paper inside) from the short end.
Allow to cool completely while rolled — this sets the roulade shape.
Make the filling
Whip the double cream, icing sugar, and vanilla to soft peaks.
Fold in the chopped Whitakers chocolate if using.
Assemble the roulade
Carefully unroll the cooled sponge.
Spread the cream filling evenly across the surface.
Re-roll gently, peeling away the parchment as you go.
Transfer to a serving plate.
Finish
Drizzle with melted Whitakers chocolate and lightly dust with cocoa powder.
Chill for 30 minutes before slicing.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious slices of Flourless Chocolate Roulade.
Calories per serving: 190 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Flourless Roulade.
Chocolate Roulade Serving Suggestions
This flourless chocolate roulade makes a great end to any meal. Pair it with fresh fruit to balance the rich chocolate taste. 🍓
Dust the top with icing sugar or cocoa powder right before you serve. Add chocolate shavings on top for extra texture.
Garnish slices with fresh berries such as raspberries or cherries. This adds a sharp contrast to the cream filling.
Offer it as a festive treat at Christmas, like a lighter yule log. Serve with hot tea or coffee on the side.
For a summer twist, add mixed berries inside the roll and serve chilled with a side of whipped cream.
Slice it cold for clean cuts, then let pieces sit at room temperature for 10-15 minutes to soften. 😊
Nutritional Information for This Recipe
| Nutrient | Per Slice (1/10th) |
|---|---|
| Calories | 287 kcal |
| Fat | 21g |
| - Saturated Fat | 12g |
| Carbohydrates | 21g |
| - Sugars | 18g |
| Fibre | 1.7g |
| Protein | 6g |
| Salt | 0.1g |
Some Simple Tips for Better Results
Get the most from this flourless chocolate roulade with these easy pointers. They help keep the sponge light and the roll intact. 🍰
Use room temperature eggs – they whip up better for a fluffier sponge.
Sift the cocoa powder to avoid lumps in the mix.
Fold the egg whites gently to keep the air in – this makes the sponge airy.
Roll the sponge while still warm to prevent cracks when filling.
Cool the rolled sponge fully before adding cream to stop it from melting.
Chill the roulade after assembly for clean slices.
Experiment with fillings like ganache or fruit for new twists. 😊
How to Store Your Homemade Flourless Roulade
Keep this flourless chocolate roulade fresh with these storage tips. Proper storage helps maintain its texture and taste. 🍰
Refrigerate it in an airtight container for up to 3 days.
Avoid freezing the filled roulade as the cream may split.
Freeze the sponge alone for up to 1 month. Thaw it fully at room temperature before adding the filling and assembling.
Store in a cool, dry place away from strong smells to preserve the chocolate flavour. 😊
A Brief History of Roulade in the UK
The term roulade comes from French and means "to roll". It first appeared in English around 1702 for both sweet and savoury rolled dishes.
In the UK, the sweet version grew popular in the 19th century as a type of sponge cake filled with jam or cream.
Early records show "Swiss roll" mentioned in British adverts from the 1850s, though its exact origin is unclear – likely from Central Europe, not Switzerland.
Jam roly-poly, a steamed pudding variant, also started in the early 1800s.
By the late 1800s, roulades became a teatime staple in Britain, with chocolate and fruit options common.
Today, they suit festive times like Christmas, often as a lighter yule log. 🍰
