Delia Smith Chocolate Roulade is a sumptuous dessert, featuring a soft, rich chocolate sponge wrapped around a luscious creamy filling. It’s an ideal treat for special occasions, dinner parties, or just a luxurious family dessert.
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What is Delia Smith Chocolate Roulade Recipe?
Delia Smith chocolate roulade is a delicious dessert that consists of a thin layer of chocolate sponge cake rolled up with whipped cream filling and dusted with cocoa powder. It’s a classic recipe by Delia Smith, one of the most popular and respected British cooks, who has been teaching people how to cook for over 40 years. Her chocolate roulade recipe is simple, reliable, and foolproof, and it’s one of her most requested recipes.
This recipe comfortably serves 6-8 people and can be prepared in about 1 to 1.5 hours, making it an ideal choice for those looking to create something special without spending all day in the kitchen.
In this article, I’ll guide you through the process of making Delia Smith’s Chocolate Roulade, complete with helpful tips and tricks to ensure your dessert is as delicious as it is beautiful.
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Why You Love this Recipe
This Delia Smith chocolate roulade recipe is more than just a dessert; it’s a delightful treat that combines elegance with simplicity.
- Decadently Rich: Enjoy the luxurious blend of a moist, fluffy cake with a creamy, smooth filling.
- Effortlessly Simple: It’s surprisingly easy to make with just a few basic ingredients and steps.
- Highly Customizable: Tailor it to your taste with various fillings and toppings, like fruits, nuts, caramel, or jam.
- Elegantly Impressive: Despite its simplicity, the roulade looks like a masterpiece crafted by a professional pastry chef.
- Perfect for Any Occasion: Whether it’s a festive event, a romantic dinner, or a relaxing evening, this dessert fits seamlessly.
Ingredients Needed to Make Delia Smith Chocolate Roulade
To make delia smith chocolate roulade, you will need the following ingredients:
- 6 large eggs, separated
- 175 g (6 oz) caster sugar
- 50 g (2 oz) cocoa powder, plus extra for dusting
- 300 ml (10 fl oz) double cream
- 1 teaspoon vanilla extract
You will also need the following equipment:
- A 30 x 20 cm (12 x 8 inch) Swiss roll tin, greased and lined with baking parchment
- A large mixing bowl
- An electric whisk or a hand whisk
- A metal spoon
- A wire rack
- A clean tea towel
- A large sheet of baking parchment, dusted with cocoa powder
- A sharp knife
- A serving plate
Instructions to Make Delia Smith Chocolate Roulade
Here are the steps to make this chocolate roulade:
Step 1: Preheat the oven and prepare the tin
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease the Swiss roll tin with some butter or oil and line it with baking parchment, leaving some extra paper hanging over the edges. This will help you to lift the cake out of the tin later.
Step 2: Whisk the egg yolks and sugar
- In a large mixing bowl, whisk the egg yolks and sugar with an electric whisk or a hand whisk until pale and thick. This will take about 5 minutes. The mixture should leave a trail when you lift the whisk.
- Sift the cocoa powder over the egg yolk mixture and fold it in gently with a metal spoon, making sure there are no lumps.
Step 3: Whisk the egg whites
- In another clean and dry mixing bowl, whisk the egg whites with an electric whisk or a hand whisk until stiff peaks form. This will take about 10 minutes. The egg whites should not slide when you tilt the bowl.
- Fold a third of the egg whites into the chocolate mixture with a metal spoon, then fold in the rest, being careful not to knock out the air.
Step 4: Bake the cake
- Pour the batter into the prepared tin and spread it evenly with a spatula or a palette knife, making sure it reaches the corners.
- Bake the cake in the preheated oven for 20 to 25 minutes, or until it is well-risen and firm to the touch.
- Remove the cake from the oven and let it cool slightly in the tin on a wire rack.
Step 5: Turn out the cake and peel off the paper
- Place a clean tea towel over the cake and invert it onto a work surface. Carefully peel off the baking parchment from the bottom of the cake and discard it.
- Place the large sheet of baking parchment dusted with cocoa powder over the cake and turn it over again, so that the cocoa side is facing down and the tea towel is on top. This will prevent the cake from drying out and cracking.
Step 6: Whip the cream and vanilla
- In a small mixing bowl, whip the cream and vanilla with an electric whisk or a hand whisk until soft peaks form. Do not overwhip the cream, as it will become too stiff and hard to spread.
Step 7: Fill and roll the roulade
- Remove the tea towel and trim the edges of the cake with a sharp knife to make them neat.
- Spread the whipped cream evenly over the cake, leaving a 2 cm (1 inch) border around the edges.
- Starting from one of the short ends, roll up the cake with the help of the baking parchment, lifting it as you go and tucking it under the cake. Do not worry if the cake cracks a little, as this will add to its rustic charm.
- Transfer the roulade to a serving plate and dust it with some more cocoa powder.
What Do I Serve With Delia Smith Chocolate Roulade?
You can serve this chocolate roulade as it is, or with some additional accompaniments, such as:
- Fresh berries, such as strawberries, raspberries, or blueberries, to add some freshness and color.
- Chocolate shavings, to add some extra chocolate flavor and texture.
- Chocolate sauce, to drizzle over the roulade and make it even more decadent.
- Ice cream, to add some contrast and creaminess.
- Mint leaves, to add some freshness and decoration.
Pro Tips to Make Perfect Delia Smith Chocolate Roulade
Follow these expert tips to master the art of making Delia Smith’s chocolate roulade.
- Room-Temperature Eggs: Use large eggs at room temperature for better whisking and increased volume.
- Whisking Technique: Achieve a pale, thick consistency by diligently whisking the egg yolks and sugar, and ensure the egg whites reach stiff peaks for a light batter.
- Gentle Folding: Carefully fold the cocoa powder and egg whites into the chocolate mixture to maintain the batter’s airiness.
- Optimal Baking: Bake until well-risen and firm, but avoid overbaking to prevent dryness and cracking.
- Careful Handling: Turn the cake onto a tea towel, then onto parchment dusted with cocoa powder, to avoid sticking and drying.
- Neat Edges: Trim the cake’s edges for a tidy appearance.
- Even Cream Distribution: Spread the whipped cream uniformly, leaving a border around the edges for a smooth filling.
- Rolling Technique: Roll the cake with the aid of the baking parchment, and don’t stress over minor cracks, as they contribute to the roulade’s rustic charm.
- Final Touch: Dust with cocoa powder for an attractive finish and to conceal any imperfections.
Variations of Delia Smith Chocolate Roulade
You can vary this chocolate roulade recipe by using different fillings and toppings, such as:
- Fruit and nut roulade: Add some chopped nuts, such as walnuts, pecans, or pistachios, to the whipped cream, and sprinkle some sliced or chopped fruit, such as bananas, kiwis, or cherries, over the cream before rolling the roulade.
- Caramel and sea salt roulade: Add some caramel sauce, such as dulce de leche or salted caramel, to the whipped cream, and drizzle some more over the roulade after rolling it. Sprinkle some flaky sea salt over the caramel, to create a sweet and salty contrast.
- Jam and cream roulade: Add some jam, such as raspberry, strawberry, or apricot, to the whipped cream, and spread some more over the cake before rolling the roulade. You can also add some lemon zest or juice to the cream, to add some tanginess.
- Mocha roulade: Add some instant coffee granules, dissolved in a little hot water, to the whipped cream, and sprinkle some chocolate chips over the cream before rolling the roulade. You can also add some coffee liqueur, such as Kahlua or Tia Maria, to the cream, to add some extra flavor and kick.
How do I store Delia Smith Chocolate Roulade Leftovers?
If you have any leftovers of this chocolate roulade, you can store them in an airtight container in the refrigerator for up to 3 days.
Here are some tips to keep them fresh and tasty:
- Wrap the roulade in cling film or foil, to prevent it from drying out and absorbing odors from other foods in the fridge.
- Keep the roulade in the coldest part of the fridge, away from the door, to maintain its temperature and texture.
- Label the container with the date and name of the roulade, to avoid confusion and waste.
How do I reheat Delia Smith Chocolate Roulade Leftovers?
You can reheat this chocolate roulade leftover in the microwave or the oven, depending on your preference and time.
Here are some steps to follow:
- Microwave: Cut the roulade into slices and place them on a microwave-safe plate. Cover them with a damp paper towel, to prevent them from drying out. Microwave them for 10 to 15 seconds, or until warm, checking them every 5 seconds. Be careful not to overheat them, as they will become soggy and lose their shape.
- Oven: Preheat the oven to 150°C (130°C fan, gas mark 2). Wrap the roulade in foil, to prevent it from drying out. Place it on a baking sheet and bake it for 10 to 15 minutes, or until warm, checking it every 5 minutes. Be careful not to overbake it, as it will become dry and hard.
How do I make the chocolate filling smooth and mousse-like?
The chocolate filling is made by melting chocolate with water, then beating it in egg yolks and folding it in whipped egg whites.
To make it smooth and mousse-like, follow these tips:
- Use good-quality dark chocolate with at least 70% cocoa solids, as this will melt better and give a richer flavor and texture.
- Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is melted and smooth, then remove from the heat and let it cool slightly.
- Beat the egg yolks well before adding them to the chocolate, and whisk them quickly and thoroughly until well combined. This will prevent the chocolate from seizing and becoming grainy.
- Whip the egg whites until stiff peaks form, and fold them into the chocolate mixture gently and carefully, using a metal spoon or a spatula. Do not overmix or deflate the mixture, as this will affect its lightness and texture.
How do I prevent the cake from cracking when I roll it?
Cracking is normal and part of the charm of this dessert, but you can minimize it by following these tips:
- Do not overbake the cake, as it will become dry and brittle. Bake it for 20 to 25 minutes, or until it is well-risen and firm to the touch.
- Turn the cake onto a sheet of greaseproof paper dusted with icing sugar while it is still warm, and peel off the lining paper carefully.
- Roll up the cake with the paper inside while it is still warm, and leave it to cool completely before unrolling and filling it. This will help the cake to retain its shape and elasticity.
- Use a gentle and steady motion when rolling the cake, and use the paper to help you lift and tuck the cake. Do not press or squeeze the cake too hard, as this will cause it to crack more.
Can I make the Delia Smith Chocolate Roulade ahead of time? How do I store it?
Yes, you can prepare the chocolate roulade ahead of time. Once baked and rolled, it can be stored in the refrigerator for up to 2 days. Wrap it in cling film or place it in an airtight container to keep it fresh. For longer storage, you can freeze the roulade for up to a month. Thaw overnight in the refrigerator before serving.
My chocolate roulade cracks too much when I roll it. How can I prevent excessive cracking?
Some cracking is normal and adds to the charm of a roulade. To minimize excessive cracking, ensure you don’t overbake the cake, as a drier sponge is more prone to cracking. Also, roll the cake while it’s still slightly warm and flexible. Use the baking parchment to guide the rolling process gently, applying even and gentle pressure.
Is it possible to use a different filling instead of whipped cream for the roulade?
Absolutely! While whipped cream is traditional, you can get creative with the filling. Try using a mascarpone and cream mixture for a richer texture, or a fruit compote for a tangy contrast. Chocolate ganache can also be used for an ultra-chocolaty experience. Just ensure the filling isn’t too runny or heavy, as it might cause the sponge to collapse or make rolling difficult.
How do I ensure my chocolate roulade is moist and not dry?
To keep your chocolate roulade moist, avoid overbaking the sponge. Bake it just until it’s firm to the touch and springs back when pressed gently. Additionally, adding a bit of syrup (like a simple sugar syrup or flavored liqueur) brushed on the cake before adding the filling can enhance its moisture. Remember, the moisture also largely comes from the creamy filling, so be generous with it.
Delia Smith chocolate roulade is a delicious and easy dessert that will impress your guests and satisfy your sweet tooth. It’s made with a thin layer of chocolate sponge cake rolled up with whipped cream filling and dusted with cocoa powder. You can customize it with different fillings and toppings, such as fruit, nuts, caramel, or jam. You can also make it ahead of time and freeze it, then thaw it when you need it. It’s perfect for any occasion, whether it’s a festive celebration, a romantic date, or a cozy night in.