Chocolate Roulade

Why You’ll Love This Recipe

The Chocolate Roulade is a classic dessert with a soft, flexible sponge and rich chocolate flavor. It’s naturally gluten-free since it’s made without flour, making it a great option for those with dietary restrictions. The rolling process creates beautiful swirls when sliced, and you can easily customize the filling to suit your taste. Whether filled with whipped cream, mascarpone, or ganache, this dessert is light, airy, and unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs (separated)
• Granulated sugar
• Unsweetened cocoa powder
• Salt
• Vanilla extract
• Powdered sugar (for dusting and serving)
• Optional filling: whipped cream, chocolate ganache, or cream cheese frosting

Directions

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and beat until stiff peaks form.
3. In another bowl, beat the egg yolks with the remaining sugar until pale and thick. Stir in the vanilla extract.
4. Sift the cocoa powder into the yolk mixture and fold to combine.
5. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
6. Pour the batter into the prepared pan and spread evenly with a spatula.
7. Bake for 12–15 minutes, or until the cake springs back when touched lightly.
8. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll the cake up in the towel (starting from the short side). Let it cool completely.
10. While the cake cools, prepare your filling of choice.
11. Unroll the cooled cake, spread with the filling, then gently roll it back up without the towel.
12. Dust the top with powdered sugar before serving.

Servings and timing

This recipe makes about 8–10 slices.
Prep time: 20 minutes
Cook time: 15 minutes
Cooling & assembly time: 30 minutes
Total time: 1 hour 5 minutes

Variations

• Chocolate Ganache Filling: For a richer dessert, use a thick layer of dark chocolate ganache.
• Berry Twist: Add fresh raspberries or sliced strawberries inside the roulade with whipped cream.
• Mint Chocolate: Add peppermint extract to the whipped cream for a holiday version.
• Coffee Flavor: Add a shot of espresso or coffee powder to the cake batter.
• Nutella Cream: Mix whipped cream with Nutella for a creamy hazelnut filling.

Storage/Reheating

Store the roulade in the refrigerator, wrapped tightly or in an airtight container, for up to 3 days.
Let it sit at room temperature for 10–15 minutes before serving for the best texture.
Freezing is possible: wrap the rolled and filled roulade tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before slicing.

FAQs

Is this cake gluten-free?

Yes, the sponge is flourless, making it naturally gluten-free.

How do I keep the roulade from cracking?

Roll the cake while it’s still warm and pliable, and don’t overbake it.

What filling works best for a roulade?

Whipped cream is classic, but ganache, mascarpone, or fruit preserves also work beautifully.

Can I make this cake ahead of time?

Yes, you can make it a day ahead and store it in the fridge. It often tastes even better after resting.

Can I use Dutch-processed cocoa powder?

Yes, either natural or Dutch-processed cocoa works, but the flavor will vary slightly.

What if my roulade cracks?

No problem — just dust with powdered sugar or top with whipped cream to hide cracks.

Can I make this without an electric mixer?

It’s possible, but whipping the egg whites and yolks by hand will take longer and require more effort.

Why did my roulade deflate?

Overmixing or rough folding can deflate the batter. Be gentle when combining the egg whites.

Can I use chocolate chips in the filling?

Yes, mini chocolate chips or chopped chocolate can be folded into whipped cream or ganache.

How should I serve the roulade?

Slice and serve chilled or slightly softened, optionally with fresh berries or a drizzle of chocolate sauce.

Conclusion

Chocolate Roulade is an elegant dessert that looks impressive but is surprisingly easy to make. With its soft, flourless sponge and customizable fillings, it’s a versatile treat that works for any occasion. Whether you serve it plain with whipped cream or filled with ganache and berries, this rolled cake is guaranteed to delight chocolate lovers and impress your guests.

Chocolate Roulade

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A Chocolate Roulade is a light and airy flourless chocolate sponge cake rolled with a creamy filling like whipped cream or ganache. It’s rich, elegant, naturally gluten-free, and perfect for holidays or special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

• 4 eggs, separated
• 1/2 cup granulated sugar (divided)
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for dusting and serving)
• 1 to 1 1/2 cups whipped cream or filling of choice

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Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
3. In a separate bowl, beat egg yolks with remaining 1/4 cup sugar until pale and thick. Stir in vanilla extract.
4. Sift in cocoa powder and gently fold to combine.
5. Fold egg whites into yolk mixture in three additions, being careful not to deflate the batter.
6. Spread batter evenly into prepared pan and bake for 12–15 minutes, until cake springs back when touched.
7. While cake bakes, lay a clean towel on a surface and dust with powdered sugar.
8. Immediately invert hot cake onto towel, peel off parchment, and roll up cake in the towel. Let cool completely.
9. Unroll cooled cake, spread with whipped cream or filling, and gently roll it back up (without towel).
10. Dust with powdered sugar before serving. Slice and enjoy.

Notes

• Roll the cake while warm to avoid cracking.
• Use any filling: whipped cream, ganache, mascarpone, or fruit preserves.
• Dust generously with powdered sugar on the towel to prevent sticking.
• Cool the cake completely before adding filling to avoid melting.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 14g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 90mg