The Ultimate Flourless Chocolate Roulade

The Ultimate Flourless Chocolate Roulade

I learned to make this roulade from Mary Berry’s website, I have made a few changes because I am always a bit rebellious.



  • 175g of dark chocolate of your choice, melted黑朱古力
  • 6 large eggs, separated蛋,分開
  • 120g of sugar白糖
  • 30g of raw cacao powder生可可粉
  • A few drops of white vinegar白醋
  • A pinch of sea salt海盐少許
  • 300ml of double cream and a table spoon of vodka vanilla鮮忌廉,雲利拿伏突加
  • Icing sugar, to dust.糖粉


  1. Preheat oven to 160C預熱烤箱
  2. Place a sheet of greaseproof paper in a swiss roll tin(13″ x 9″)烘盤放牛油紙
  3. Add the sea salt and 30g of the sugar in the melted chocolate, then egg yolks. Mix until combined海盐,30克糖放入冷卻溶朱古力内拌勻,然後加入蛋黄
  4. Whisk the egg  whites for a few seconds, add a few drops of white vinegar, then gradually adding the rest of the sugar. Continue whipping to stiff peaks.蛋白先打發片刻,然後加入數滴白醋,再打一會,糖分三次加入,蛋白打至企身。
  5. Fold one third of the egg whites into the chocolate mixture, then quickly and gently mix the rest together.蛋白分三次加入朱古力混合物中,動作要輕。
  6. Sift the raw cacao powder into the mixture, lightly fold it in.可可粉過篩,篩入混合物内,輕手伴匀,動作要快。
  7. Pour the mixture in the tin and bake for 18-20 minutes.倒入盆中,放入烤箱内焗18至20分鐘。
  8.  Remove from oven, leave to cool in tin. Cover with a dry tea towel.焗畢,放凉架,放乾布蓋著。
  9. Whip the cream until thick, add a table spoon of vodka vanilla. Whip for a few more seconds.忌廉打起,加入雲尼拿伏突加
  10.  Turn the roulade out on to a greaseproof paper, peel off the backing paper, spread the cream evenly on and roll it up.將朱古力卷反轉放在牛油紙上,除去底紙,忌廉塗在上面,卷起,包緊。
  11.  Chill for a couple of hours and ready to serve.雪一小時以上就可以切件。

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