Search

Gluten-free chocolate roulade

(15 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chocolate roulade
Chocolate roulade
  • Serves: 6 - 8

  • Skill level: Easy peasy

Woman's Weekly recipe You don't need flour in this recipe from Woman's Weekly reader Janet Creek. Not only does that make it very simple and easy to make, it's gluten-free too.

Ingredients

For the roulade:
  • 5 large eggs, separated
  • 1/8tsp lemon juice
  • 150g (5oz) caster sugar
  • 60g (2oz) cocoa, sifted
  • 15g (oz) cornflour
  • Icing sugar, for dusting

For the filling:

  • 300ml carton double cream
  • 2 level tbsp caster sugar
  • 2tbsp brandy

If you have a gluten intolerance, then choosing the right foods is essential. Try our Gluten Free Diet

Method

  1. Set the oven to 200C or gas mark 6.
  2. To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.
  3. Bake the roulade in the centre of the oven for 7 - 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.
  4. To make the filling: Whisk the double cream until it forms soft peaks, then whisk in the sugar, and add the brandy.
  5. Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.
  6. To serve, trim each end and dust with icing sugar. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 376(kcal)
  • Fat 26.0g
  • Saturates 15.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter