Gluten-Free and Dairy-Free Chocolate and Chestnut Roulade
Try this Gluten-free and Dairy-free Chocolate and Chestnut Roulade recipe.
Try this Gluten-free and Dairy-free Chocolate and Chestnut Roulade recipe.
- for the cake:
- for the filling:
- 2 tbsp cocoa powder
- 150 g dark chocolate
- 175 g sugar
- 175 g good quality 70% dark chocolate (make sure it's gl
- 6 free-range medium eggs separated
- 1 packet vacuum packed chestnuts (i used merchant go
- 175 ml dairy-free milk
- 50 g dark chocolate (check it's gluten and dairy free)
- 1-2 tsp icing sugar (to taste)
- few drops of almond extract (optional)
- for the ganache topping:
- 200 g tinned coconut milk (the thick part - see note bel
- Carbohydrate 125.304912094179 g
- Cholesterol 9 mg
- Fat 59.4276000044992 g
- Fiber 14.0512800305976 g
- Protein 12.8778480075023 g
- Saturated Fat 34.3643088026736 g
- Serving Size 1 1 recipe (805g)
- Sodium 68120.9176005669 mg
- Sugar 111.253632063581 g
- Trans Fat 5.15100960020696 g
- Calories 1088 calories
Step-by-step
- Prepare a shallow baking tin measuring 33cm x 23cm by greasing it and then lining with greaseproof paper.
- Make the cake by firstly melting the dark chocolate, either in a bowl over a saucepan of boiling water or in the microwave, checking and stirring every 30 seconds.
- Whisk the egg whites in a large bowl until stiff and forming 'peaks'.
- Place the egg yolks in a separate bowl with the sugar and whisk for around 3 minutes until pale and creamy.
- Pour the cooled melted chocolate and cocoa powder into the egg yolk and sugar mix and gently stir together until combined.
- Finally fold a couple of spoonfuls of egg white into the mixture until all the egg white is combined into the mixture. Don't over mix or you'll lose the air you need to create a light sponge.
- Pour the cake mixture into the prepared tin and bake in a pre-heated oven at 180 degrees/160 degree fan/gas mark 4 for 20 - 25 minutes until risen and firm to touch.
- While the cake is baking make the filling.
- Melt the chocolate as before.
- Place the chestnuts, milk, icing sugar and melted chocolate into a small food processor or blender and combine until smooth.
- Set aside until the cake is cold.
- Once cold, place a piece of greaseproof paper onto a work surface and sprinkle with icing sugar.
- Turn the roulade out onto the baking paper and peel off the paper from the cake.
- Spread with your chocolate filling leaving a 2cm border all around, then with the short edge facing you, make a shallow cut in the cake along the width approx. 2cm from the edge.
- Start rolling the cake at this cut; it should make it easier.
- Use the iced greaseproof paper to help roll the cake tightly placing the join underneath the cake.
- Make the ganache by gently heating the coconut milk. Once steaming, add the dark chocolate and stir until you have a thick sauce.
- Place your filled sponge on a serving board or plate. If you want to make it look like a log cut a small piece off the end diagonally then join that to the side of the roll. It doesn't need to be neat because you will hide the join with your chocolate ganache.
- Cover the roulade with your chocolate ganache. I piped mine to get the effect of bark, but you can just spread it on if you prefer.
- Decorate any way you like and add a sprinkling of icing sugar for the finishing touch.
My Delicious Gluten-Free and Dairy-Free Chocolate Chestnut Roulade
Baking has always been my happy place. The rhythmic whisking, the comforting aroma of melting chocolate, the satisfaction of creating something beautiful and delicious from simple ingredients – it's a form of self-care for me. And today, I want to share one of my absolute favorite creations: a gluten-free and dairy-free chocolate and chestnut roulade. This recipe is perfect for anyone with dietary restrictions or simply looking for a decadent, healthier treat. The rich, intense chocolate flavor pairs beautifully with the subtle sweetness of the chestnuts, creating a truly unforgettable dessert.
The inspiration for this recipe came from a recent trip to Italy. I was captivated by the abundance of fresh, locally sourced ingredients, and I found myself constantly experimenting with new flavor combinations. The chestnut paste I discovered in a small Tuscan village was particularly inspiring. It was so smooth, so flavorful, and I knew instantly that I had to incorporate it into a dessert. The challenge was to make it gluten-free and dairy-free, ensuring it was still deliciously rich and decadent. After several attempts, I finally perfected this recipe, and I'm thrilled to share it with you.
This roulade isn't just a dessert; it's an experience. The process of making it is as enjoyable as the eating. The careful layering of flavors, the gentle rolling, the final elegant drizzle of ganache – it's a meditative process that allows me to connect with the ingredients and the art of baking. And the end result? A show-stopping dessert that will impress your guests and satisfy even the most discerning palates. It’s a dessert that's both stunning to look at and incredibly satisfying to eat, making it perfect for special occasions or just a delightful treat for yourself.
Why this recipe works:
- Gluten-free and dairy-free: This recipe caters to a wide range of dietary needs, making it accessible to everyone.
- Delicious flavor combination: The rich chocolate and subtly sweet chestnuts create a harmonious and unforgettable flavor profile.
- Beautiful presentation: The roulade's elegant shape and rich chocolate ganache make it a perfect centerpiece for any dessert table.
- Relatively easy to make: While it involves several steps, each step is straightforward and manageable, even for beginner bakers.
I hope you enjoy making and eating this decadent roulade as much as I do. It's a recipe I’ll return to time and again, always delighted by the results. Let me know in the comments how yours turns out! Happy baking!
