Chocolate Roulade with Raspberry Cream
A flourless, fudgy chocolate sponge rolled around whipped cream and raspberries. Dramatic, easy and naturally gluten free.
- Time45 min plus cooling
- LevelMedium
- Costabout £0.64 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 23 x 33 cm Swiss roll tin with baking paper.
- 2
Melt the chocolate in a bowl over a pan of barely simmering water, then leave to cool slightly.
- 3
Whisk the egg yolks, 150 g sugar and vanilla for 5 minutes until pale and thick. Stir in the melted chocolate.
5 min - 4
Whisk the egg whites to stiff peaks. Fold a spoonful into the chocolate mixture to loosen it, then fold in the rest gently.
- 5
Spread into the tin and bake for 20 minutes, until risen and firm to the touch. Cover with a clean damp tea towel and leave to cool completely, about 1 hour.
20 min - 6
Whip the cream with 1 tbsp sugar to soft peaks. Dust a sheet of baking paper with cocoa and turn the cooled sponge onto it. Spread with cream and scatter with most of the raspberries.
- 7
Roll up using the paper to help. It will crack, which is normal. Dust with more cocoa, top with the remaining raspberries and chill until needed.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.