High Speed Mum's Gluten Free Chocolate Roulade

    45 min

    This roulade is made as it should be - without flour. A wonderfully simple roulade made with chocolate, eggs, sugar and little else. Rolling tip: I find it easier to roll up if I turn it out onto a tea towel. It's a bit more flexible.


    Gloucestershire, England, UK
    22 people made this

    Serves: 10 

    • 225g (8 oz) plain chocolate - chopped
    • 225g (8 oz) caster sugar
    • 8 eggs, separated
    • icing sugar
    • 280ml (10 fl oz) double cream

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas Mark 4. Grease and line a 12" x 8" swiss roll tin.
    2. Melt the chocolate in a double boiler (bowl set over a saucepan of simmering water) and cool slightly.
    3. Place egg yolks and sugar in a bowl and beat until pale and thick. Stir in cooled chocolate.
    4. Whisk egg whites until stiff but not dry. Fold into chocolate mixture.
    5. Spread evenly in the prepared tin.
    6. Bake for 20-25 minutes until firm to the touch. Remove from oven and allow to cool.
    7. Dust with the icing sugar. Cover with greaseproof paper, invert the tin onto the paper and peel the lining paper from the cake.
    8. Whip the cream until it just holds its shape.
    9. Spread cream on the cake and roll it up starting at the long edge and using the paper to help.
    10. Roll onto a cake plate and dust with icing sugar again.


    AGA TIP - Bake on Grid shelf on bottom of roasting oven for 20 mins.

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    Reviews in English (1)


    I make this for my hubbie and sister. Its so easy peasy and tastes really great. My only gripe is that the sides rise up really high and then collapse - that could just be my new oven - but taste is not affected.  -  18 Apr 2014