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In a bowl, melt dark chocolate over pan of hot water.
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Separate eggs into two bowls, whisk egg whites to stiff peaks.
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Add the sugar and cocoa powder to the yolks and whisk until a thick and creamy consistency is reached.
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Pour the melted chocolate into the yolks and fold in, add two spoonfuls of the whites into the yolks and fold in to thin down the mix slightly
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Gently pour the chocolate mix into the whites and fold in until well combined.
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Grease and line a 24x14cm swiss roll in, pour in the mix and bake on gas mark 4/180c for 20-25 mins.
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Allow the roulade to go cold in the tin. Once cold turn out onto a piece of baking parchment.
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Whisk the cream in a bowl until stiff then spread the cream over the roulade.
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With one of the short sides towards you, roll the top of the roulade up and toward, use the parchment to help you roll it up, keep it tight, the cake will crack as you roll but that's fine.
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Melt the white chocolate and drizzle on top.
Gluten Free Chocolate Roulade
Back to all recipes.Whether you are making it for a special occasion or just as a cake for after dinner, you can't go wrong with a chocolate roulade, it even makes a wonderful Christmas Yule Log. This roulade is naturally gluten free as it doesn't use flour, it is totally egg based which makes it light but also gives a crispy outer.
This recipe is...
- Preparation Time: 40 Mins
- Cooking Time: 25 Mins
- This recipe makes 8 servings
This recipe contains:
- Dairy
- Egg
This recipe was featured in
Ingredients
145g dark chocolate
5 eggs, separated
145g caster sugar
1.5tbsp cocoa powder
200ml double or whipping cream
30g white chocolate
Method
Nutritional Information (Per serving)
Cals
Calories
360
Carbs
28g
Fibre
0g
Fat
25g
Sugar
25g
Protein
7g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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