Chocolate espresso roulade with cream and raspberries


Chocolate espresso roulade with cream and raspberries

Indulge in a Gluten-Free Masterpiece: Our Chocolate Espresso Roulade

Craving a truly showstopping dessert that’s also wonderfully gluten-free? Look no further than this exquisite Chocolate Espresso Roulade. Imagine a light, airy chocolate sponge, rich with intense cocoa flavor, gently rolled around a luscious, coffee-infused cream. This dessert proves that gluten-free eating doesn’t mean compromising on elegance or taste. Perfect for impressing guests at your next dinner party or as a special treat for yourself, this roulade is a delightful experience from the first bite to the last. If you love sophisticated gluten-free desserts, you might also enjoy our classic Gluten-Free Tiramisu, which shares a similar delightful coffee note.

Why You’ll Love This Gluten-Free Chocolate Espresso Roulade

This chocolate espresso roulade isn’t just delicious; it’s a fantastic addition to your gluten-free repertoire. One of the best things about this recipe is that it’s naturally flourless, relying on whipped eggs for its delicate structure, making it inherently gluten-free without complex flour blends. This results in a surprisingly light sponge that perfectly complements the rich espresso cream.

Creating this roulade is a rewarding baking adventure. The key to a successful gluten-free sponge is gentle folding and ensuring your eggs are at room temperature for maximum volume. Don’t be intimidated by the rolling process; with our tips, you’ll achieve a beautiful swirl every time. The combination of dark chocolate and espresso offers a sophisticated flavor profile that’s sure to tantalize your taste buds. For those who adore rich chocolate treats, this roulade will be a new favorite, much like our ever-popular Fudgy Gluten-Free Brownies or the intensely satisfying Flourless Chocolate Coconut Cake. This roulade is perfect for any occasion that calls for a touch of gluten-free elegance.

Why This Gluten-Free Chocolate Espresso Roulade Recipe Works

Craving a show-stopping dessert that’s naturally gluten-free and packed with decadent flavor? This chocolate espresso roulade is an absolute triumph! Unlike many gluten-free baking recipes that rely heavily on complex flour blends and gums, this recipe takes a simpler, more elegant approach, letting key ingredients do the heavy lifting to create a moist, flexible sponge that’s perfect for rolling.

The secret lies in the base of the sponge itself, which is primarily built on the structure and richness of eggs and melted dark chocolate instead of traditional wheat flour. Here’s how these ingredients work their magic:

  • Eggs: The heroes of this gluten-free sponge! Separating the eggs and whisking the whites to soft peaks introduces significant aeration, giving the cake its essential lift and light texture. The egg yolks, beaten with sugar, provide richness and structure, helping to create a stable yet pliable base. This egg-heavy structure is naturally stable and doesn’t require gluten for elasticity.
  • Dark Chocolate: Melted dark chocolate not only infuses the sponge with deep, luxurious flavor but also contributes to its unique texture. Chocolate solidifies as it cools, helping to create a tender crumb while also providing enough structure and moisture to prevent the cake from cracking when rolled. Using 70% dark chocolate ensures an intense chocolatey taste that pairs beautifully with the espresso filling.
  • Minimal Sugar: The controlled amount of sugar tenderizes the sponge without making it too fragile, contributing to a moist crumb and just the right amount of sweetness to balance the dark chocolate.

The combination of these ingredients results in a sponge that is inherently moist, tender, and flexible – qualities often challenging to achieve in traditional gluten-free cakes. The luxurious espresso cream filling adds another layer of flavor and moisture, further aiding in the smooth rolling process and creating a harmonious balance of bitter chocolate and aromatic coffee.

This chocolate espresso roulade recipe demonstrates that amazing gluten-free baking can be achieved by focusing on ingredients that provide natural structure and moisture, rather than trying to replicate wheat flour’s gluten function. It’s a fantastic example of how thinking outside the traditional flour box can lead to spectacular, reliable, and utterly delicious results that everyone can enjoy.

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Folding egg whites into chocolate mixture for chocolate espresso roulade

Getting Started: Step-by-Step Instructions

Follow these simple steps to create your delicious gluten-free chocolate espresso roulade.

  1. Begin by preheating your kitchen oven to 180°C (160°C if using the fan-forced setting). Prepare a 25 cm x 35 cm swiss roll tin baking by carefully lining it completely with baking paper oven safe.
  2. In the bowl of an electric mixer for baking, fitted with the paddle attachment stand mixer, combine the yolks from the large eggs for baking and the caster sugar for baking. Beat this mixture for precisely 3 minutes until it achieves a pale color and frothy texture. Next, pour in the melted and slightly cooled 70 dark chocolate pastilles and mix until just combined.
  3. In a separate bowl set, whisk the large egg whites until they form soft peaks. Gently fold these whisked egg whites into the chocolate mixture in three additions, one-third at a time. Carefully spread the resulting batter evenly across the prepared swiss roll tin baking. Bake for 13 minutes, or until the center feels springy to the touch. Once baked, remove from the oven and set aside to cool in the tin for 5 minutes.
  4. Place a fresh sheet of baking paper oven safe directly onto the warm sponge in the swiss roll tin. Cover this with a flat kitchen chopping board and carefully invert the tin, flipping the warm sponge onto the board. Gently peel away the original top layer of baking paper oven safe that was used to line the tin. Cover the warm sponge completely in plastic wrap cling film and allow it to cool completely at room temperature.
  5. While the sponge cools, prepare the espresso cream. Whisk the thickened cream, sifted pure icing sugar sifted, and cooled espresso coffee for baking (or the mixture of 1 tbsp boiling water and 2 tsp instant coffee for baking) together until they form soft peaks.
  6. Once the sponge is completely cool, remove the plastic wrap cling film. Spread the prepared espresso cream evenly over the sponge, making sure to leave a 1 cm border clear around the edges. Using the baking paper oven safe underneath the sponge to assist you, lift the sponge from the shortest edge and gently yet firmly roll it up into a log shape.
  7. Wrap the rolled roulade snugly in a clean tea towel kitchen. Place it seam side down in the refrigerator and allow it to rest for 1 hour to properly set. Before serving, dust the roulade generously with Dutch-process cocoa powder and garnish with shaved Milk coffee chocolate block for garnish if desired.

Tips for Perfect Results

Making a beautiful roulade is absolutely achievable! Follow these expert tips to ensure your gluten-free chocolate espresso roulade turns out perfectly every time, with a lovely texture and a smooth roll.

  • Use Room Temperature Eggs: Ensure your eggs are at room temperature before separating them. This is crucial for achieving maximum volume when whisking both the yolks and the whites, leading to a lighter, airier sponge.
  • Fold Gently: When combining the whisked egg whites with the chocolate mixture, be incredibly gentle. Use a large metal spoon or spatula and a cutting and folding motion to preserve the air you’ve whipped into the whites. Overmixing will deflate the batter.
  • Don’t Overbake: The sponge bakes quickly. Keep a close eye on it; it should feel springy to the touch in the centre. Overbaking will make the sponge dry and brittle, making it much harder to roll without cracking.
  • Roll While Warm: The instruction to cool for just 5 minutes in the tin before inverting and then covering with plastic wrap is key. While it needs to cool completely before filling, the initial flip and covering while still warm helps keep it pliable. Rolling it initially (even just a practice roll without filling, though this recipe doesn’t call for it) while slightly warm helps train the sponge’s shape.
  • Chill Thoroughly: Don’t skip the 1 hour chilling time in the fridge after filling and rolling. This allows the cream to set and the roulade to firm up, making it much easier to handle and slice cleanly.

Avoid rushing the process, particularly the cooling and chilling stages, as this can compromise the texture and stability of your delicious roulade.

Ingredients

Crafting this exquisite gluten-free chocolate espresso roulade requires a careful blend of simple, high-quality ingredients. Everything is kept naturally gluten-free to ensure a delightful dessert everyone can enjoy.

Espresso cream

To garnish

Nutritional Information

Please note that the nutritional information provided here is an estimate based on standard ingredient values and will vary depending on the specific brands and quantities used. This recipe focuses on being naturally gluten-free, making it suitable for those avoiding gluten.

  • **Gluten-Free:** Absolutely! This recipe uses no gluten-containing flours or ingredients, making it a fantastic option for individuals with celiac disease or gluten sensitivity.
  • **Calories:** As a decadent dessert featuring dark chocolate, cream, and sugar, it is calorie-dense and best enjoyed as an occasional treat.
  • **Protein:** Eggs contribute a good amount of protein to the sponge.
  • **Fat:** The recipe is rich in fat from the dark chocolate and whipping cream. Quality dark chocolate also contains beneficial antioxidants.
  • **Carbohydrates:** Primarily from the sugar and icing sugar.

Choosing gluten-free desserts allows you to enjoy delicious baked goods without the potential digestive discomfort or health issues associated with gluten for sensitive individuals. Dark chocolate also offers some potential health benefits due to its antioxidant content.

Additional Tips and Variations

  • **Oven Temperatures:** Recipe temperatures are generally for conventional ovens. If you are using a fan-forced (convection) oven, it’s usually best practice to reduce the temperature by 20˚C for similar results.
  • **Measurement Conversions:** Please be aware that standard volume measurements (cups and tablespoons) can vary slightly depending on regional standards. This recipe specifies Australian measurements: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Using kitchen scales for grams is always recommended for accuracy in baking.
  • **Ingredient Specifics:** Unless otherwise noted, assume fresh herbs are used, cups of dry ingredients like cocoa powder are lightly packed, vegetables are of medium size and peeled, and eggs are approximately 55-60 g each.
  • **Dairy-Free Variation:** To make this recipe dairy-free, substitute the thickened cream with a dairy-free whipping cream alternative (like coconut cream – use the thick part from canned full-fat coconut milk, chilled) and use a dairy-free dark chocolate and milk chocolate alternative for garnishing. Ensure your icing sugar is pure and doesn’t contain anti-caking agents derived from dairy.
  • **Sugar Alternatives:** For a lower-sugar version, you could experiment with substituting the caster sugar and icing sugar with granulated or powdered sugar substitutes suitable for baking, keeping in mind that the texture may be slightly affected.
  • **Coffee Strength:** Adjust the amount of espresso or instant coffee mix to your preference for a stronger or milder coffee flavour in the cream.
  • **Rolling Success:** The key to a crack-free roulade is rolling it while still warm (after the initial short cooling period on the tin) using the baking paper as a guide. Letting it cool completely before the initial roll will cause it to crack. Allowing it to cool *wrapped* after the first roll helps set the shape.
  • **Setting:** Chilling the roulade in the fridge for the recommended time (at least 1 hour) is crucial for the espresso cream to set properly, which helps the roulade hold its shape when sliced.
  • **Storage:** Store the finished chocolate espresso roulade in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled.
  • **Equipment:** Using an electric mixer with a paddle attachment and a Swiss roll tin of the specified size (approx. 25 cm x 35 cm) will make preparation much easier. Don’t forget essential tools like baking paper, a chopping board, and plastic wrap.

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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