Delia Smith’s Chocolate Roulade is made with dark chocolate, hazelnuts, egg whites, golden caster sugar, and double cream. This delicious Chocolate Roulade recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Delia Smith Chocolate Roulade Ingredients
- 2 x 100g (3.5 oz) dark chocolate (75% cocoa solids), broken into small pieces
- 4 oz (110 g) hazelnuts
- 4 large egg whites
- 8 oz (225 g) golden caster sugar
- 1 pint (570 ml) double cream
How To Make Delia Smith Chocolate Roulade
- Preheat the Oven: Gas mark 5, 375°F (190°C).
- Prepare Hazelnuts: Toast hazelnuts on a baking sheet for 8 minutes, let cool, and grind finely in a food processor (do not over-process).
- Make Meringue: Whisk egg whites until soft peaks form, then gradually whisk in caster sugar. Fold in ground hazelnuts.
- Bake: Spread the meringue evenly in the prepared tin. Bake for 20 minutes. Cool, then turn out onto greaseproof paper and gently remove the lining paper.
- Prepare Chocolate and Cream: Melt chocolate in a heatproof bowl over simmering water (ensure the bowl doesn’t touch the water). Cool the chocolate. Whip the cream and divide it into two bowls.
- Assemble: Fold most of the melted chocolate into one bowl of whipped cream. Spread this mixture over the roulade, leaving a ½ inch (1 cm) edge. Top with the remaining whipped cream. Roll the meringue into a log using the paper.
- Decorate: Drizzle reserved chocolate over the top in a zigzag pattern. Chill in the fridge.
- Serve: Remove from the fridge 15 minutes before serving.
Recipe Tips
- Use Fresh Egg Whites: Ensure your egg whites are fresh and at room temperature for the best meringue texture.
- Avoid Over-Processing Hazelnuts: Grind hazelnuts until finely chopped but stop before they become oily, as this will affect the texture of your roulade.
- Fold Gently: When folding the chocolate into the whipped cream, do so gently to keep the mixture light and mousse-like.
- Cool the Meringue Completely: Allow the Meringue to cool completely before spreading the chocolate mixture to prevent melting and making the cream mixture runny.
- Chill Before Serving: Let the roulade chill in the fridge for at least 15 minutes before serving to help it set and make slicing easier.
What To Serve With Chocolate Roulade?
This rich Chocolate Roulade pairs well with fresh berries, a dusting of powdered sugar, vanilla ice cream, or a drizzle of chocolate sauce. It can also be served alongside a light fruit sorbet, a dollop of whipped cream, or a simple coffee for a delicious dessert.
How To Store Leftovers Chocolate Roulade?
- Refrigerate: Let the leftover Chocolate Roulade cool to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Wrap the roulade tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. To thaw, remove from the freezer and let it defrost in the refrigerator for several hours before serving.
Delia Smith Chocolate Roulade Nutrition Facts
Serving Size: 1 slice (approximately 1/8 of the roulade)
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 50mg
- Potassium: 250mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Smith Apple Sauce
- Delia Smith Boulangere Potatoes
- Delia Smith Chilli Jam
- Delia Smith Simnel Cake
Delia Smith Chocolate Roulade
Description
Delia Smith’s Chocolate Roulade is made with dark chocolate, hazelnuts, egg whites, golden caster sugar, and double cream. This delicious Chocolate Roulade recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Gas mark 5, 375°F (190°C).
- Prepare Hazelnuts: Toast hazelnuts on a baking sheet for 8 minutes, let cool, and grind finely in a food processor (do not over-process).
- Make Meringue: Whisk egg whites until soft peaks form, then gradually whisk in caster sugar. Fold in ground hazelnuts.
- Bake: Spread the meringue evenly in the prepared tin. Bake for 20 minutes. Cool, then turn out onto greaseproof paper and gently remove the lining paper.
- Prepare Chocolate and Cream: Melt chocolate in a heatproof bowl over simmering water (ensure the bowl doesn’t touch the water). Cool the chocolate. Whip the cream and divide it into two bowls.
- Assemble: Fold most of the melted chocolate into one bowl of whipped cream. Spread this mixture over the roulade, leaving a ½ inch (1 cm) edge. Top with the remaining whipped cream. Roll the meringue into a log using the paper.
- Decorate: Drizzle reserved chocolate over the top in a zigzag pattern. Chill in the fridge.
- Serve: Remove from the fridge 15 minutes before serving.
Notes
- Use Fresh Egg Whites: Ensure your egg whites are fresh and at room temperature for the best meringue texture.
- Avoid Over-Processing Hazelnuts: Grind hazelnuts until finely chopped but stop before they become oily, as this will affect the texture of your roulade.
- Fold Gently: When folding the chocolate into the whipped cream, do so gently to keep the mixture light and mousse-like.
- Cool the Meringue Completely: Allow the Meringue to cool completely before spreading the chocolate mixture to prevent melting and making the cream mixture runny.
- Chill Before Serving: Let the roulade chill in the fridge for at least 15 minutes before serving to help it set and make slicing easier.
Delia Smith Chocolate Roulade