Before: Are you tired of desserts that don’t quite live up to their promise? Finding a recipe that combines elegance with rich flavor can feel like a daunting task.

After: Delia Smith’s Chocolate Roulade—famously known as her Squidgy Chocolate Log—offers a perfect solution. This flourless roulade boasts a light, airy sponge and a decadent chocolate mousse filling, making it the ultimate showstopper for any occasion.

Bridge: Ready to create a dessert that’s as delightful to make as it is to eat? Let’s dive into the background, recipe, and expert tips to ensure your success.

A Recipe with History

Delia Smith’s Chocolate Roulade is a nostalgic favorite for many. It’s not just a dessert but a cherished memory, often served at gatherings or special occasions. Its simplicity and elegance have inspired baking clubs, including the Glasgow Baking Club, where it’s often a star attraction.

What Makes This Recipe Special?

Minimal Ingredients: With just a few key ingredients, this roulade proves that simplicity can result in decadent desserts.
Versatile Flavor Options: The base recipe is adaptable, allowing bakers to incorporate flavors like orange zest, vanilla, or cherry jam.
Flourless Texture: Its light, airy sponge is achieved without flour, making it suitable for gluten-free diets (check specific ingredients for gluten-free certification).

Chocolate Roulade Delia Recipe

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Ingredients

Cake

6 large eggs separated
150 g caster sugar
50 g cocoa powder sifted

Filling

225 g dark chocolate e.g., Bournville
2 tbsp water
2 large eggs separated
250 ml double cream softly whipped

Instructions

Prepare the Filling

Break the dark chocolate into small pieces and melt with 2 tbsp of water over a pan of simmering water. Stir until smooth and cool.
Beat the 2 egg yolks lightly, then stir into the cooled chocolate.
Whisk the egg whites until stiff peaks form, then gently fold into the chocolate mixture in stages. Cover and refrigerate.

Make the Cake

Preheat the oven to 180°C (160°C fan). Lightly grease and line a 29cm x 18cm x 2.5cm Swiss roll tin with baking parchment.
In a large bowl, whisk the egg yolks until they begin to thicken. Gradually add the caster sugar and whisk until combined but not overly fluffy (about 1 minute).
Fold in the sifted cocoa powder until smooth.
In a separate clean bowl, whisk the egg whites to soft peaks. Gently fold them into the chocolate mixture.
Pour the batter into the prepared tin and bake for approximately 20 minutes. The cake should be springy to the touch and a skewer inserted in the center should come out clean.
Allow the cake to cool completely in the tin, where it will shrink slightly.

Assemble the Roulade

Turn the cooled cake out onto a parchment sheet dusted with icing sugar. Carefully peel off the original parchment.
Spread the chocolate mousse evenly over the cake, followed by a layer of whipped cream.
Roll the cake gently from the shorter end for a thicker roulade or the longer end for a thinner roll. Don’t worry if the cake cracks—it adds to the charm.

Tips for Success

Egg Whites: Whisk until just forming peaks. Over-whisking can make the whites grainy and difficult to incorporate.
Egg Yolks: Avoid over-beating; whisk until just combined with the sugar.
Rolling: Use parchment paper to guide the roll and apply even pressure for a clean shape.
Variations: Experiment with flavors like orange zest, vanilla extract, or even a layer of jam.

Serving Suggestions

Serve slices of the roulade with a dollop of cream or a scoop of ice cream. For an elevated presentation, dust with icing sugar or drizzle with melted chocolate.

Why You Should Try It

Delia Smith’s Chocolate Roulade is more than a recipe; it’s a testament to the joy of baking. Whether for a family gathering or a dinner party, this dessert is sure to impress. Its combination of rich chocolate mousse and light sponge will leave guests asking for seconds!