Chocolate Roulade

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An impressive chocolate roulade made from a light sponge filled with chocolate cream. Naturally gluten-free, it's great dessert for special occasions.

A chocolate roulade on a white platter with a cut slice at the front and a slice in the distance on a pink plate.

Calling all chocolate lovers, this is the dessert for you. A light and fluffy Chocolate Roulade made from a super soft sponge filled with chocolate cream. This delicious recipe is naturally gluten free with the sponge being made from whipped egg white, and not flour. A chocolate roulade would make an impressive addition to any Christmas Day menu or special occasion.

For more impressive festive recipes, why not check out my Christmas category which is full of amazing sweet and savoury recipes.

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Chocolate Roulade

Ingredient notes:

The ingredients to make Chocolate Roulade on a wooden bench top

Eggs: I used standard size 7 eggs in this recipe. Eggs should be room temperature and ideally as freshly as possible to make the egg white whip well.
Chocolate: Feel free to use your favourite milk, dark or super dark chocolate in this recipe. My favourite is Whittaker's 50% cocoa.
Cream: This recipe calls for standard pouring cream.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180° fan bake. Line a 33 x 24cm baking tin with baking paper.

Place the chocolate in a glass bowl and heat in the microwave in 30 second bursts until almost melted. Mix until smooth then set aside to cool slightly. Place the egg whites in a large bowl and whip until stiff (they will look frothy, not silky like meringue).

In a separate bowl, add the egg yolks, sugar and vanilla. Whip until the yolks pale in colour and become silky looking. Pour the chocolate into the egg yolk mixture, fold to combine.

Melted chocolate being added to cream in a glass bowl

Add a third of the egg white mixture into the chocolate mixture, fold to combine. Add the remaining egg white mixture and very gently fold through until just combined. Sift in the cocoa powder, fold everything together then pour into the lined tin.

Fluffy egg whites being added to mixed cream and chocolate in a glass cake stand bowl

Spread the mixture to the edges then shake to level. Bake for 20 minutes until the sponge has risen and is cooked through. Allow to cool for 5 minutes.

The chocolate spongecake filling being poured into a lined baking tin

Sprinkle the warm sponge with icing sugar then place a piece of cling film on top. Add a board to the top then flip the whole sponge over.

A cooked chocolate spongecake in a lined baking tin cooling on a wooden bench

A cooked and cooled chocolate spongecake in a lined baking tin. The cake has been dusted with icing sugar and then gladw wrap put over the top.

Remove the board and tin then gently peel the baking paper off. Use the cling film to gently roll the sponge into a log.

A chocolate spongecake flipped over onto a wooden chopping board that has been lined with glad wrap. The baking paper from the lined cake tin is being removed from the bottom of the cake.

A rolled chocolate roulade wrapped tightly in glad wrap on a grey bench top

Heat the chocolate in the microwave in 30 second bursts until almost melted. Stir until smooth. Whip the cream until it's starting to thicken, but not completely firm. Add a tablespoon of the whipped cream to the chocolate and mix to combine. Repeat with another tablespoon of cream until the chocolate mix has thickened.

Then transfer the chocolate mixture to the cream and mix until you have a thick chocolate cream. Carefully unroll the cooled sponge. Dollop the cream on top of the sponge and spread out to the edges leaving a small gap on every side.

A cooked and cooled chocolate spongecake removed from the baking tin

Use the cling film to help gently roll the sponge and cream together, then wrap the cling film around the log. Place in the fridge to set for 1 hour.

A chocolate roulade served on a white platter with icing sugar dusted over the top. Two slices have been cut but are still on the platter.

When ready to serve, remove the cling film and sprinkle over a little more icing sugar. Cut into slices and enjoy immediately!

A birdseye view shot of a chocolate roulade served on a white platter with icing sugar dusted over the top. One slice has been cut and removed and is served on a small pale pink plate wih a fork slicing through the sponge.

Recipe FAQs:

Is it normal for the roulade to crack?

Yes, it's totally normal and if I'm honest, I like the look of it! If you want to try and minimise cracking, ensure that your sponge is baked properly and is still warm when rolling it. Use parchment paper to help with the rolling process, and roll it gently but tightly.

Could I use regular cream instead of chocolate cream?

Yes of course! Regular cream would create even more of a contrast and still taste just as delicious.

Would this be a good dessert to make for Christmas?

Yes, Chocolate Roulade would be a wonderful dessert to make for Christmas Day. If you want to get ahead you could make the sponge and cream ahead of time, then assemble the roulade not long before serving.

Storage:

To get ahead, you can make the sponge and cream ahead of time. Store the sponge in an airtight container or wrapped tightly in cling film. Store the cream in the fridge until ready to assemble.

Any leftover roulade can be stored in an airtight container in the fridge. Best consumed within a few days of making.

Top tips:

Slice the roulade with a sharp knife for clean edges. It can be served with a dusting of powdered sugar, fresh berries, or a drizzle of chocolate sauce.

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Chocolate Roulade

Yield: Serves 8

Prep Time: 1 hour

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 2 hours 20 minutes

An impressive dessert made from a light chocolate sponge filled with chocolate cream. The sponge is gluten free, made from whipped egg white.

Ingredients

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

Instructions

Preheat the oven to 180° fan bake. Line a 33 x 24cm baking tin with baking paper.
Sponge: Place the chocolate in a glass bowl and heat in the microwave in 30 second bursts until almost melted. Mix until smooth then set aside to cool slightly.
Place the egg whites in a large bowl and whip until stiff (they will look frothy, not silky like meringue).
In a separate bowl, add the egg yolks, sugar and vanilla. Whip until the yolks pale in colour and become silky looking.
Pour the chocolate into the egg yolk mixture, fold to combine.
Add a third of the egg white mixture into the chocolate mixture, fold to combine. Add the remaining egg white mixture and very gently fold through until just combined.
Sift in the cocoa powder, fold everything together then pour into the lined tin. Spread the mixture to the edges then shake to level.
Bake for 20 minutes until the sponge has risen and is cooked through. Allow to cool for 5 minutes.
Sprinkle the warm sponge with icing sugar then place a piece of cling film on top. Add a board to the top then flip the whole sponge over. Remove the board and tin then gently peel the baking paper off. Use the cling film to gently roll the sponge into a log.
Chocolate cream: Heat the chocolate in the microwave in 30 second bursts until almost melted. Stir until smooth.
Whip the cream until it’s starting to thicken, but not completely firm. Add a tablespoon of the whipped cream to the chocolate and mix to combine. Repeat with another tablespoon of cream until the chocolate mix has thickened.
Then transfer the chocolate mixture to the cream and mix until you have a thick chocolate cream.
Assemble: Carefully unroll the cooled sponge. Dollop the cream on top of the sponge and spread out to the edges leaving a small gap on every side.
Use the cling film to help gently roll the sponge and cream together, then wrap the cling film around the log. Place in the fridge to set for 1 hour.
When ready to serve, remove the cling film and sprinkle over a little more icing sugar. Cut into slices and enjoy immediately!

Notes

You could use regular cream if you prefer. This would give you more contrast between the brown sponge and the white cream.
This would be a lovely dessert to make for Christmas Day.
This roulade is best enjoyed immediately after assembling. If you want to get ahead you could make both the sponge and the chocolate cream ahead of time, then assemble them just before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 157mgSodium: 61mgCarbohydrates: 53gFiber: 2gSugar: 48gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya