Dairy- and Wheat-Free Chocolate Roulade

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

For some reason, I seem to be surrounded by people with special dietary requirements, so I dreamed up this basic pudding. If you don’t have any problems with dairy produce and want to add a layer of whipped cream, go ahead. Allow yourself free rein to experiment with the ganache; you can make it with water, tea or coffee, and add cardamom, orange flower water, a drop of essential oil or some bits of fruit or some booze. Using a water, tea or coffee ganache also makes it very low in fat.


For the Ganache

  • 200 g real dark chocolate
  • 200 ml liquid of your choice

For the Génoise Sponge

  • 25 g unsweetened cocoa powder, plus more to dust
  • 100 g icing sugar
  • 4 eggs, separated
  • 100 g ground almonds, plus more to dust


Make the ganache as described. Let cool and then chill for about 2 hours.

To make the sponge: preheat the oven to 180°C/Gas 4. Sift the cocoa and sugar together and beat with the egg whites to a soft peak meringue. Fold in the almonds, followed by the egg yolks. Try to keep as much air in the mix as you can. Spread on a silicone baking sheet on a large baking tray and bake for 10–15 minutes. Let cool.

Turn out on a piece of greaseproof paper dusted with ground almonds. Spread the ganache over it and roll up like a Swiss roll. Dust with cocoa powder and more ground almonds.

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