I love this roulade because it’s airy, elegant, and deeply chocolatey without being heavy. The sponge contains no flour, making it naturally gluten free, and the technique of rolling while warm ensures it keeps its shape beautifully. The chocolate cream filling brings luxurious richness to each slice, making this dessert perfect for celebrations or holidays.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150g dark chocolate, in pieces 5 eggs, separated ¾ cup white sugar 1 tsp vanilla 2 Tbsp cocoa 1 tsp icing sugar
Chocolate cream 60g dark chocolate, in pieces 240ml cream
To serve: Icing sugar
Directions
I preheat the oven to 180°C fan bake and line a 33 × 24 cm tin with baking paper.
For the sponge, I melt the chocolate in 30-second microwave bursts until almost melted, then stir smooth and let it cool slightly.
In a large bowl, I whip the egg whites until stiff and frothy.
In another bowl, I whip the egg yolks with the sugar and vanilla until pale and silky.
I fold the melted chocolate into the yolk mixture.
I add one third of the egg whites and fold gently, then incorporate the remaining whites with care to keep the mixture airy.
I sift in the cocoa and fold again, then spread the batter evenly into the lined tin.
I bake for 20 minutes, until risen and set, and let it cool for 5 minutes.
I dust the warm sponge with icing sugar, cover it with cling film, place a board on top, and flip it over. I peel away the baking paper and use the cling film to roll the sponge into a log while still warm.
For the chocolate cream: 10. I melt the chocolate in 30-second bursts and stir until smooth. 11. I whip the cream until it begins to thicken, but not fully firm. 12. I mix a tablespoon of whipped cream into the melted chocolate, repeating until the chocolate mixture thickens. 13. I fold the chocolate mixture into the whipped cream to make a thick chocolate cream.
To assemble: 14. I gently unroll the cooled sponge, spread the chocolate cream over it, leaving a small border. 15. Using the cling film, I roll the sponge back up, wrap it tightly, and chill it for 1 hour. 16. When ready to serve, I remove the cling film, dust with icing sugar, slice, and enjoy immediately.
Servings and Timing
This roulade serves 8 people. Prep time is about 1 hour, baking time 20 minutes, and chilling time 1 hour, for a total of roughly 2 hours 20 minutes.
Variations
I sometimes fill it with plain whipped cream for contrast.
I add orange zest to the sponge or filling for a citrus twist.
I fold raspberries or cherries into the cream for fruity brightness.
I drizzle melted chocolate over the top for a more dramatic finish.
Storage/Reheating
I serve this roulade immediately for the best texture. If I need to store it, I keep it wrapped in the refrigerator for up to 24 hours, though the sponge softens the longer it sits. Freezing is not ideal due to the delicate texture.
FAQs
Can I make the sponge ahead?
Yes, I bake and roll it (with cling film) a few hours ahead and fill just before serving.
Why did my sponge crack?
It may have cooled too long before rolling; I always roll it while still warm.
Can I use milk chocolate instead?
Yes, but the roulade will be sweeter and softer; I adjust sugar as needed.
Is the sponge supposed to be very thin?
Yes, roulade sponges bake into thin sheets that are perfect for rolling.
Can I fill it with something other than chocolate cream?
Absolutely—whipped cream, mascarpone, or berry cream all work well.
Can I skip the cocoa in the sponge?
I wouldn’t, because it helps strengthen the sponge and deepen the flavor.
How do I prevent the roulade from sticking?
I dust generously with icing sugar before flipping and rolling.
Can I add liqueur to the filling?
Yes, a tablespoon of coffee liqueur or orange liqueur is lovely.
Why fold instead of stir?
Folding keeps the sponge airy and helps it rise despite having no flour.
How do I get clean slices?
I use a sharp serrated knife and wipe it between cuts.
Conclusion
I love how this Chocolate Roulade marries lightness and richness in one elegant dessert. It rolls beautifully, slices beautifully, and tastes even better—making it a wonderful choice for holidays, special dinners, or anytime I want to impress with something classic and chocolatey.
A light, flourless chocolate sponge rolled around a silky chocolate cream filling. This naturally gluten-free roulade looks elegant yet feels surprisingly effortless, with an airy texture and deep chocolate flavor.
Ingredients
For the sponge:
150g dark chocolate, in pieces
5 eggs, separated
3/4 cup white sugar
1 teaspoon vanilla
2 tablespoons cocoa powder
1 teaspoon icing sugar (for dusting)
For the chocolate cream:
60g dark chocolate, in pieces
240ml cream
To serve:
Icing sugar
Instructions
Preheat the oven to 180°C (fan bake). Line a 33×24 cm tin with baking paper.
Melt the chocolate for the sponge in 30-second microwave bursts until nearly melted; stir smooth and let cool slightly.
In a large bowl, whip the egg whites until stiff and frothy.
In another bowl, beat the egg yolks with the sugar and vanilla until pale and silky.
Fold the melted chocolate into the yolk mixture.
Add one third of the whipped egg whites and fold gently; fold in the remaining whites carefully to keep the batter airy.
Sift in the cocoa powder and fold to combine.
Spread the batter evenly into the prepared tin and bake for 20 minutes, until risen and set.
Cool for 5 minutes. Dust the warm sponge with icing sugar, cover with cling film, place a board on top, flip, peel off the baking paper, and roll the sponge (using the cling film) while still warm. Let cool completely.
Make the chocolate cream: Melt the chocolate in 30-second bursts and stir smooth.
Whip the cream until it begins to thicken but is not fully firm.
Stir a tablespoon of whipped cream into the melted chocolate, repeating until the chocolate mixture thickens.
Fold the chocolate mixture into the remaining whipped cream to form a thick chocolate cream.
Assemble: Gently unroll the cooled sponge and spread the chocolate cream over it, leaving a small border.
Roll the sponge back up using the cling film. Wrap tightly and chill for 1 hour.
Dust with icing sugar, slice with a serrated knife, and serve.
Notes
Fill with plain whipped cream for a lighter contrast.
Add orange zest to the sponge or filling for a citrus twist.
Fold raspberries or cherries into the cream for fruity brightness.
