Flourless Squidgy Chocolate Roulade

5 from 4 votes

A decadent flourless chocolate roulade filled with chocolate mousse and cream. Naturally gluten free. A perfect dessert for Christmas and celebrations.

Prep Time1 hr 20 mins

Cook Time20 mins

Mousse Chill Time1 hr

Total Time2 hrs 40 mins

Course: Cake, Dessert

Cuisine: British, Gluten Free, optional dairy free

Keyword: chocolate, flourless, mousse, roulade, sponge

Servings: 8 approx

Calories per serving: 397.4kcal

Author: A Delia Smith Recipe

Key equipment

Swiss Roll tin (20 cm x 30 cm approx)
baking paper
Oven
Kitchen scales
measuring spoons
Mixing bowls
electric whisk
mixing spoon/spatula
sieve
heatproof (pyrex) bowl
microwave or hob and saucepan
fridge
palette knife/flat knife

Ingredients

Sponge – 3 layer 8 inch cake

6 large eggs Separated - At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
150 g caster sugar
50 g cocoa powder unsweetened

Mousse Filling

225 g good quality plain chocolate chopped (dairy free as needed)
2 large eggs Separated - At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)

Whipped cream

225 ml double cream (heavy cream) or coconut cream - see main blog post
icing sugar to dust
white fondant icing cut into snowflakes/shaped Optional (to decorate)

Instructions

Sponge

Line a 30 x 20 cm Swiss Roll tin (2.5 cm deep) with good quality baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Whisk the egg yolks in a large bowl until they start to thicken.
Add the sugar and continue to whisk until the batter becomes thick and pale, but not too stiff.
Sift and whisk the cocoa powder into the egg yolk mixture until well-blended.
In a large clean bowl, whisk the egg whites until they form soft peaks.
Gently fold the egg whites into the cocoa batter, working quickly and lightly to ensure as much air as possible remains within.
When thoroughly mixed, pour the batter into the lined Swiss Roll tin and smooth the top.
Bake for about 20 minutes until well-risen and the top springs back to the touch.
Remove from the oven and leave to cool completely in the tin.

Mousse filling

While the cake is cooling, make the mousse filling.
Melt the chopped chocolate in a heat-proof (Pyrex) bowl either over a pan of barely simmering water, stirring frequently or in the microwave on 30 second bursts (medium setting), stirring between each. When the chocolate is nearly melted, remove from the heat and beat with a wooden/silicone spoon until the last lumps are fully blended. Cool slightly.
In a small bowl, lightly beat the egg yolks to loosen and then add to the melted chocolate. Whisk until completely combined and smooth.
In a very clean bowl (and using very clean whisk heads), whisk the egg whites until stiff.
Gently fold the whisked whites into the chocolate mixture, until completely incorporated and smooth.
Chill the mousse in the fridge for about an hour.

Whipped Cream

In a large bowl, whisk the double cream until it forms soft peaks.
Set aside in the fridge until ready to roll the roulade.

Layer and roll the roulade

When the sponge is completely cold, run a knife around the inside edge of the tin to loosen and turn out onto baking paper dusted with icing sugar. Very carefully peel off the baking paper.
Spread the chocolate mousse over the sponge (the side where the baking paper was) in an even layer.
Spread the whipped cream over the top of the mousse.
Using the baking paper under the cake to help you, carefully roll the sponge into a log/roulade shape.
Transfer the roll to a clean sheet of baking paper and wrap completely, tucking the ends under to hold in place.
Place it in the fridge (being careful not to bend) and (for best shape results) allow to chill for an hour or so before decorating.
To serve, trim the ends and sprinkle with icing sugar, stud with fondant stars, snowflakes etc.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

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© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist