Flourless Chocolate Roulade: A Rich, Elegant Gluten-Free Dessert

The rich finish comes from melted Whitakers dark chocolate, which adds depth and a smooth, glossy topping. Serve chilled, dusted with cocoa, and watch it disappear slice by slice.

Serves: 8–10
Active time: Under 1 hour
Naturally gluten-free

Ingredients

For the Flourless Sponge

• 6 large eggs, separated

• 150g caster sugar

• 50g cocoa powder (sifted)

• 1 tsp vanilla extract

• Pinch of salt

For the Filling

• 300ml double cream

• 1–2 tbsp icing sugar

• 1 tsp vanilla extract

• 50g Whitakers dark chocolate, finely chopped (optional)

For the Topping

• 50g melted Whitakers dark chocolate

• Cocoa powder for dusting

Optional Variations

• Replace whipped cream with chocolate mousse

• Add crushed raspberries or cherries inside

• Stir orange zest into the cream for a chocolate-orange twist

Method

1. Prepare the Tin

Preheat the oven to 180°C (350°F).
Line a Swiss roll tin (approx. 33 x 23 cm / 13 x 9 in) with baking parchment.

2. Make the Chocolate Base

In a bowl, whisk the egg yolks with half the sugar (75g), vanilla, and cocoa powder until thick and smooth.

3. Whip the Egg Whites

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining sugar and whisk to glossy, stiff peaks.

4. Combine Gently

Fold one-third of the egg whites into the cocoa mixture to loosen it.
Carefully fold in the rest, keeping as much air as possible for a light sponge.

5. Bake

Spread the mixture evenly into the prepared tin.
Bake for 15–18 minutes until just set and lightly springy.
Do not overbake — the sponge must remain soft and flexible.

6. Roll While Warm

Lay a fresh sheet of baking paper on the counter and lightly dust with cocoa powder.
Turn the warm sponge onto it and peel away the top parchment.

Roll the sponge up from the short end (with the paper inside).
Leave to cool completely while rolled — this helps prevent cracks later.

7. Prepare the Filling

Whip the double cream, icing sugar, and vanilla to soft peaks.
Fold in chopped dark chocolate if using.

8. Assemble

Gently unroll the cooled sponge.
Spread the cream evenly across the surface.
Re-roll carefully, peeling away the paper as you go.

Transfer to a serving plate.

9. Finish

Drizzle with melted dark chocolate and dust lightly with cocoa powder.
Chill for at least 30 minutes before slicing.

Serving Ideas

• Garnish with raspberries or cherries for a bright contrast

• Add chocolate shavings for extra texture

• Serve with tea or coffee

• Present it as a lighter alternative to a festive yule log

• For summer, add fresh mixed berries inside and serve well chilled

For neat slices, cut while cold, then allow slices to sit at room temperature for 10–15 minutes before serving.

Nutrition (Per Slice – Approx. 1/10th)

Helpful Tips for Success

• Use room-temperature eggs for better volume.

• Always sift cocoa powder to avoid lumps.

• Fold gently to preserve air in the sponge.

• Roll the sponge while warm to reduce cracking.

• Allow it to cool fully before adding cream.

• Chill before slicing for clean, tidy portions.

Storage Advice

• Store in an airtight container in the fridge for up to 3 days.

• Avoid freezing once filled (cream may split).

• Freeze the sponge alone for up to 1 month, then thaw and fill fresh.

A Little History

The word “roulade” comes from French, meaning “to roll.” Sweet rolled sponge cakes became popular in Britain during the 19th century and evolved into what many know as the Swiss roll. Over time, chocolate and cream variations became teatime favourites — and today, they’re still a staple for celebrations.

This flourless version keeps the classic charm but adds a modern, gluten-free twist.

If you give this recipe a try, share your creation — there’s something special about a homemade dessert that looks this beautiful and tastes even better.