Black Forest Roulade

Black Forest Roulade

This delicious flourless black forest roulade is naturally gluten free and packed full of flavour. Morello cherry jam and a little kirsch stop the cake from becoming too sweet whilst freshly whipped cream ensure it is truly decadent.

The flourless chocolate sponge is super light, so care must be taken not to over-roll to avoid crumbling.

Black Forest Roulade


For the sponge: 175g Dark (70%) Chocolate, 6 Large Eggs (Separated), 175g Caster Sugar, 1/2tsp Vanilla Paste, Icing Sugar (To Dust)

For the filling: 2tbsp Kirsch, 250g Morello Cherry Jam, 330ml Whipping Cream


1) Preheat the oven to 160C. Grease and line a swiss roll tin.

2) Melt the chocolate and vanilla paste with a drop of water over a bain-marie. Allow to cool slightly.

3) Using an electric mixer, whisk the egg yolks and the sugar together until thick, creamy and pale in colour. Stir in the melted chocolate.

4) Using an electric mixer, whisk the egg whites until they form soft peaks. Fold the egg whites into the chocolate mixture. Transfer the mixture to the baking tin and level.

5) Bake the sponge for 20-25 minutes until risen and just set. Remove from the oven and cover with a sheet of baking parchment and a slightly damp tea towel. Leave to cool for a few hours.

6) Meanwhile, whisk the cream to a thick consistency with an electric mixer. Set aside.

7) Once the sponge has cooled, turn it out onto another sheet of baking parchment dusted with icing sugar.

8) Sprinkle the kirsch over the sponge and spread an even layer of Morello cherry jam over the sponge with a palette knife. Spread the whipped cream over the jam.

9) Roll the roulade loosely from the short end nearest you – try to roll it round completely, but don’t worry about any cracks in the sponge.

10) Place the roulade on a large plate or tray and cover with tin foil. Transfer to the fridge and allow to set for at least 2 hours.

11) Unwrap and dust with icing sugar before serving.



Flourless Chocolate Praline Cake


On the odd occasion that I do have a crack at baking, the ingredients are predictable. A variation of chocolate and praline almost always ensues with varying degrees of success!

Now that we are firmly into autumn and the weather is horrendously cold (in Scotland at least) I was searching for something comforting and laden with chocolate to eat by the fire. Yet it couldn’t be too heavy – that is to be saved for the depths of winter.

Flourless cakes have always intrigued me – light and airy and still magically holding themselves together without the addition of flour. The lack of flour also intensifies the flavour of the ingredients. A flourless chocolate and praline cake it was to be!

Flourless Chocolate Praline Cake

100g Dark Chocolate (Good Quality)
100g Milk Chocolate (Good Quality)
100g Hazelnuts, Toasted with the outer layer roughly rubbed off.
125g Unsalted Butter
125g Caster Sugar
4 Eggs
1tsp Vanilla Extract

1) Pre heat your oven to 180C. Grease and line a medium-sized springform cake tin.
2) Melt the chocolate and the butter in a bowl over a pan of simmering water in the usual fashion.
3) Finely chop the hazelnuts in a food processor.
4) Combine the melted butter and chocolate with the hazelnuts and vanilla in a large bowl.
5) Whisk the eggs with the caster sugar until thick and very fluffy – around 5 minutes.
6) Carefully fold the whisked eggs and sugar into the chocolate mixture until fully combined.
7) Spoon the mixture into the cake tin and bake in the oven for around 45 minutes or until ready.

Best served with a big spoon of crème fraîche and a cup of tea!