Flourless Chocolate Roulade
I first made this as a dessert to take to a friend, Doreen’s house. She had invited around twenty people for Thanksgiving 2009 and I knew that she was planning a huge turkey dinner with potatoes, lots of vegetables and sides. So, I wanted to make a light dessert.
Plus Doreen is an amazing cook. She taught me so much in the time I lived near her, and I wanted to make something great to match her meal.
Delia Smith has never let me down before, and she didn’t this time either. The roulade looked great (though I went a bit crazy with the powdered sugar on top…). It tasted just as good as it looked. And it was so much easier to make than I had expected. I had a Plan B, just in case, which I didn’t need!
It was perfect. Not enough for everyone who was there, but perfectly light and suitable to end a great meal.
We have since moved away, and everytime I make this I think of that friend and how much I miss seeing her every day.
Flourless Chocolate Roulade
Recipe by Delia Smith
- 6 large eggs separated
- 5 oz/ 3/4 cups fine sugar
- 2 oz/ 1/4 cups cocoa powder
- 8 oz/ 1 cup semi sweetened chocolate
- 2 tablespoons water
- 2 large eggs separated
- raspberry jam
- 8 fl oz heavy whipping cream, beaten until stiff
- Powdered sugar to finish
Pre heat oven to 350 degrees and oil and line a cake pan 11 1/2″ x 7 ” and approximately 1″ deep with silicone paper.
Start with the filling. Break up chocolate into a bowl and add water. Place bowl over a saucepan of barely simmering water and stir until melted. Remove from the heat and beat with a wooden spoon until smooth.
Beat the two eggs yolks first on their own and then into chocolate mixture. Let cool slightly then beat egg whites until stiff and fold into the chocolate mixture. Cover the bowl and chill in the refrigerator for an hour.
While the filling is cooling, whisk the 6 egg yolks in a bowl until they start to thicken. Add the sugar and continue to whisk until mixture thickens a little more (do not allow to become too thick).
Stir in the cocoa powder, beat egg whites in a separate bowl to soft peak stage and carefully cut and fold into the chocolate mixture, gently and thoroughly. Pour mixture into prepared pan and bake on center shelf for 25 minutes until springy and puffy. Remove from oven and allow to cool in cake tin; it will shrink considerably.
When the cake is cold, turn it out onto a piece of parchment paper which has been liberally dusted with powdered sugar.
Peel away the lining, spread a layer of raspberry jam over the cake, following by chocolate mousse filling and then lastly whipped cream.
Finally, gently roll up the cake to make a log shape. It will crack as you are doing this, which is perfectly normal and adds to the look.