Delia Smith Flourless Chocolate Roulade Recipe

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Some desserts look far more difficult than they actually are, and this one is a perfect example. No flour, no raising agents, just whisked egg whites, ground hazelnuts, good dark chocolate and cream, all rolled together into something that looks like it came from a proper patisserie counter.

Delia Smith built her reputation on recipes that behave the same way every single time you make them, and this roulade is no exception. It was originally created for the menu at her own restaurant, where it became one of the most popular puddings almost as soon as it appeared.

This isn’t a sponge in the traditional sense. There’s no flour involved at all, so the base is really a baked meringue rather than a cake. Whisked egg whites and sugar are folded together with finely ground hazelnuts, then baked until just set.

Some people know this dessert by its fuller name, Chocolate Hazelnut Meringue Roulade, which describes the base more accurately than “sponge” ever could.

Ingredients for 14 Servings

For the meringue base:

• 255g dark chocolate (around 70-75% cocoa solids), broken into small pieces
• 140g hazelnuts
• 5 large egg whites
• 285g golden caster sugar
• 725ml double cream

That’s it. Five ingredients, no flour, no butter, no leavening agents.

Equipment You’ll Need

Scaling the recipe up for 14 people means you’ll need a slightly larger tray than the original recipe calls for.

• A large baking tray, roughly 30cm x 40cm and at least 2cm deep
• A food processor like Ninja for grinding the hazelnuts
• An electric whisk. I use this one.
• A large heatproof bowl for melting the chocolate
• Two mixing bowls for the whipped cream
• A sheet of greaseproof or parchment paper, slightly larger than the roulade, for turning it out and rolling

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How to make Delia Smith Chocolate Roulade Recipe

1. Preheat the oven

Set the oven to gas mark 5, 190°C, or 170°C if you’re using a fan oven. Prepare your tray as described above.

2. Toast and grind the hazelnuts

Spread the hazelnuts on a baking sheet and toast them on the top shelf of the oven for about 8 minutes, until fragrant. Let them cool completely, then blitz them in a food processor until finely chopped. Stop before they turn into a paste, as over-processing releases their oils and changes the texture.

3. Whisk the egg whites

In a large, completely clean bowl, whisk the egg whites until they form soft peaks. Then whisk in the caster sugar gradually, a little at a time, until the mixture looks glossy and holds its shape.

4. Fold in the hazelnuts

Using a large metal spoon, gently fold the ground hazelnuts through the meringue mixture. Try to keep as much air in the mixture as you can at this stage.

5. Bake the base

Spread the mixture evenly across your prepared tray and bake in the centre of the oven for 20 to 25 minutes, given the slightly larger tray size, until it’s set and lightly golden. Leave it to cool in the tray.

6. Turn it out

Once cooled, turn the base out onto a sheet of parchment paper slightly larger than the roulade itself, then carefully peel away the lining paper it was baked on.

7. Melt the chocolate

Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Once smooth, remove it from the heat and let it cool slightly.

8. Whip the cream and combine

Whip the double cream to soft peaks and divide it between two bowls. Set aside around four tablespoons of the melted chocolate for the topping. Fold the rest of the melted chocolate into one bowl of cream until it looks evenly mixed and mousse-like.

9. Fill and roll

Spread the chocolate cream mixture over the meringue base, leaving a small border around the edge. Spread the plain whipped cream over that.

With the long side facing you, and using the parchment underneath to help, roll the base up into a log shape. Don’t worry if it cracks a little as you go; that’s completely normal for this type of roulade.

Trying to prevent every small crack can actually make the process more stressful than necessary. The dessert is meant to have a delicate, slightly rustic appearance. Once rolled, position the roulade with the seam underneath.

Make sure the seam sits underneath the roulade, then drizzle the reserved melted chocolate over the top in a zigzag pattern. Transfer it to a serving dish and chill in the fridge. Take it out about 15 minutes before serving so it isn’t too firm to slice.

10. Finish and chill

Use the reserved melted chocolate to decorate the top. A spoon works well for creating a loose zigzag pattern over the roulade.

There is no need for perfect precision. The relaxed chocolate drizzle suits the natural appearance of the meringue. Transfer the roulade carefully to a long serving dish and place it in the refrigerator to chill.

Before serving, remove it from the refrigerator about 15 minutes in advance. This takes some of the chill off the filling and allows the flavours to become more noticeable.

Important Tips

• Whisk the egg whites in a bowl that’s completely free of grease or yolk, or they won’t reach proper soft peaks.
• Add the sugar gradually rather than all at once, which helps the meringue hold its structure better.
• Don’t grind the hazelnuts for too long, or they’ll turn oily and clump together instead of staying light and fine.
• Let the base cool fully before turning it out and filling it, so the cream doesn’t melt against a warm surface.

Common Mistakes and How to Avoid Them

The roulade cracks badly when rolled

A certain amount of cracking is completely expected with a flourless meringue base and isn’t a sign of failure. If it’s cracking excessively, the base may have been slightly overbaked or rolled while still too warm.

The meringue mixture looks flat rather than airy

This usually points back to the egg whites. If they weren’t whisked to soft peaks first, or the sugar was added too quickly, the meringue won’t hold enough air.

The chocolate turns grainy when melted

This happens if the bowl touches the simmering water underneath, causing the chocolate to overheat, or if any water splashes into the chocolate itself. Keep the heat gentle and the bowl completely dry.

Variations

If you’d rather leave the hazelnuts out entirely, you can, though you’ll lose some of the texture and depth that gives this dessert its character. Some cooks swap hazelnuts for toasted almonds or pistachios for a different flavour profile.

For a slightly softer, sweeter result, milk chocolate can replace dark chocolate in the filling, though it changes the overall balance of the dessert considerably.

A splash of coffee liqueur or orange liqueur folded into the plain whipped cream also works well against the dark chocolate layer.

For people who enjoy rich chocolate baking in other forms, the Delia Smith’s chocolate brownies offer a completely different texture while keeping the same appeal of deep chocolate flavour.

Serving Chocolate Roulade

Slice the roulade with a sharp knife, wiping the blade clean between cuts for the neatest presentation. It’s rich enough to serve on its own, but a few extras lift it further:

• Fresh raspberries or cherries on the side, whose sharpness balances the richness
• A light dusting of cocoa powder or icing sugar just before serving
• A small jug of pouring cream for anyone who wants extra

For a celebratory menu, you might serve this dessert after a lighter main dish. A meal featuring Cod Mornay could provide a comforting contrast before the rich chocolate dessert.

How to Store Leftovers

Because the filling contains fresh double cream, leftovers should always be stored in the refrigerator.Cover the roulade loosely or place it in a suitable container.

For the best texture and flavour, enjoy it while the cream is fresh. Freezing the fully assembled roulade is not usually the best option because whipped cream can change texture after thawing.

Make-Ahead Advice

The meringue base can be made a day in advance and kept, unfilled, wrapped loosely at room temperature. This is particularly useful when you’re catering for 14 people, as it spreads the workload over two days rather than trying to do everything at once.

Assemble and fill the roulade on the day you plan to serve it, ideally a few hours ahead so it has time to firm up slightly in the fridge before slicing.

Nutrition Facts (per serving, approximate)

Nutrient	Amount
Calories	480 kcal
Total Fat	35g
Saturated Fat	18g
Carbohydrates	35g
Sugars	30g
Protein	6g
Fibre	2g
Sodium	40mg

Nutritional values are estimated and may vary based on exact ingredients used.

Frequently Asked Questions

Can I use a smaller tray if I’m not feeding 14 people?

Yes. If you’re cooking for a smaller group, scale the ingredients back down proportionally and use a standard Swiss roll or baking tray closer to 25cm x 35cm instead.

Why does the base need to be a meringue rather than a sponge?

Without flour, whisked egg whites are what give this roulade its structure and lightness. That’s what makes it a meringue-based roulade rather than a traditional cake-based one.

Is this dessert suitable for people avoiding gluten?

Yes, it’s naturally flourless. If you’re catering for coeliac guests specifically, it’s still worth checking the packaging of your chocolate for any cross-contamination warnings.

Can I make this without hazelnuts?

You can leave them out or swap them for another finely ground nut, though the classic version relies on hazelnuts for both flavour and texture.

How far ahead can I prepare it for a party?

The base can be baked a day ahead and kept unfilled. Fill and roll it on the day itself, then chill for at least an hour or two before serving.

Final Thoughts

Scaling a delicate meringue-based dessert like this Delia Smith Chocolate Roulade up to serve 14 people takes a little extra care with tray size and timing, but the method itself doesn’t change.

If you enjoy other flourless bakes, Delia’s fatless sponge recipe uses a similar whisking technique and is worth trying next.

For another rich chocolate dessert, her all-in-one chocolate fudge cake is a dependable favourite, and if you like meringue-based puddings generally, her pavlova recipe makes excellent use of the same whisked egg white technique.