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    Home » Desserts

    Flourless Chocolate Cherry Roulade

    Published: Sep 2, 2011 · Updated: Jul 9, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarian

    This flourless chocolate cherry roulade is an easy low carb recipe made with just eggs, sweetener and cocoa powder. A light sponge filled with whipped cream and cherries for a delicious dessert.

    Just 3 ingredients to make this low carb dessert. No strange ingredients and everything that you will have in your low carb pantry. As well as being low in carbs, this chocolate roulade dessert is also dairy free and gluten free. With no flour this is nut free and coconut free too!

    chocolate cherry roulade

    What is a roulade?

    A roulade is a dish that is rolled up into a spiral. It can be sweet or savoury with a variety of fillings. A roulade can also use meat with a filling and rolled such as our chicken and spinach roulade.

    How to make a chocolate cherry roulade

    With just 3 ingredients and the filling, you can make this dish in under 30 minutes. The key to a light yet firm sponge is to whisk the egg whites until stiff.

    For the baking tin, we used a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm). Grease the baking tin and line it with parchment paper. Make sure that the parchment paper slightly hangs over the edges as it makes it easier to remove the sponge and roll it up.

    The ingredients

    • Eggs - large eggs is available. If your eggs are small increase the quantity by one.
    • The low carb sweetener - Monkfruit or allulose are good low carb sweeteners to use as I find that erythritol can crystalize slightly.
    • Cocoa - We use unsweetened cocoa which can be found in the baking isles of supermarkets
    • The filling - Just a combination of whipped cream and sliced cherries.
    chocolate cherry roulade

    How do you roll a roulade?

    Rolling a roulade is not as difficult as you may think. The cake needs to be slightly cool before rolling. If it's too warm it may crack.

    If your roulade cracks when rolled, don't despair. Cover it with whipped cream or a chocolate ganache.

    We roll the roulade in between two sheets of parchment paper but it can also be placed on a damp tea towel when removed from the oven.

    When rolling the roulade start from the shorter end of the sponge and roll up as tight as you can.

    Can you freeze a roulade?

    The roulade can be frozen up to 1 month. To make defrosting easier, roll the cake up and then slice it. Place in an airtight container or zip lock bags.

    Make this in advanace

    Bake the sponge, allow it to cool, roll it up and keep it in the fridge until you are ready to fill it and serve. Don't store it with the filling as the cream will soften the sponge if left over night.

    Recipe Tips

    Replace the cherries with raspberries to reduce the carbs.

    Don't over bake the sponge as it will be too stiff to roll. It should be slightly firm to the touch when cooked.

    Make this dessert dairy free by substituting the whipped cream with whipped coconut cream.

    Leftovers can be stored in a sealed container in the fridge and will last 2 days.

    More low carb chocolate desserts to enjoy

    Chocolate Covered Strawberry Cake

    Low Carb Chocolate Mint Brownie Pie

    Easy Chocolate Mousse Cake

    Flourless Chocolate Pudding

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This recipe was originally posted in August 2011. The photos and content have been updated but the recipe remains the same.

    chocolate cherry roulade

    Flourless Chocolate Cherry Roulade

    Angela Coleby
    An easy flourless chocolate cherry roulade is a delicious low carb and gluten free dessert. No flour means it's also coconut and nut free too!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Low Carb
    Servings 8 slices
    Calories 175 kcal

    Ingredients
     
     

    Sponge Cake

    • 6 large eggs separated
    • ¾ cup monkfruit or other low carb sweetener
    • ½ cup cocoa powder unsweetened

    Filling

    • 1 cup cream heavy/whipping
    • 10 cherries pitted and cut in half

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
    • Whisk the egg yolks in a medium bowl until they thicken.
    • Add the monkfruit sweetener and whisk until thick.
    • Add the cocoa powder and mix well.
    • In another medium bowl, whisk the egg whites until stiff peaks form.
    • Fold the whisked egg whites into the chocolate mixture.
    • Pour the mixture into the tin, smooth out to all of the edges and bake for 20 minutes, until springy in the centre.
    • Remove from the oven and allow to cool for 5 minutes.
    • Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
    • Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
    • Set aside to cool.

    Assemble

    • In a small bowl, whisk the cream until thick.
    • Gently unroll the cake, remove the top layer of parchment paper and spread the whipped cream filling evenly over the sponge.
    • Place the cut cherry halves over the cream.
    • Using the outer layer of parchment paper roll up the sponge again.
    • Trim the edges for a neater sponge.
    • Optional - decorate with a chocolate ganache and cherries.
    • Slice, serve and enjoy!

    Notes

    Makes 8 slices
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information..

    Nutrition

    Serving: 1sliceCalories: 175kcalCarbohydrates: 6gProtein: 6gFat: 15gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

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      Recipe Rating




    1. Friarygirl74

      February 22, 2019 at 9:53 am

      I have made this many times, it works really well with different berries and is delicious. Doesn’t raise blood sugars at all. I have it for lunch!
      My friends have loved it at dinner parties too.

      Reply
      • Angela Coleby

        February 22, 2019 at 8:32 pm

        So lovely to hear! You've inspired me to make this again this weekend!

        Reply
    2. Jeff

      July 15, 2015 at 12:41 am

      Looks great, but double cream isn't available in the US. Is there a suitable substitute I can buy here in Alaska that will work? Thanks!

      Reply
      • Divalicious

        July 15, 2015 at 8:41 am

        I think that double cream is much the same as heavy cream. It's a language thing...same as courgette and zucchini!

        Reply
    3. virginia lenzen

      July 14, 2015 at 4:54 pm

      How do you make double cream?

      Reply
      • Divalicious

        July 15, 2015 at 8:42 am

        Double cream is the same as heavy cream I believe.

        Reply
    4. Skeeter N (@SkeeterN)

      July 14, 2015 at 3:10 pm

      Forgive my ignorance but what is greaseproof paper? Is this the same as parchment? Can one use a cookie sheet for the swiss cake roll pan? Double cream is the same (sorta) as heavy cream correct? I believe double cream is heavy cream before pasteurization, that is suppose to taste way better than any cream any of us in the states has tried. (I wish we could get it)

      Reply
      • Divalicious

        July 15, 2015 at 8:42 am

        Parchment paper is much the same as greaseproof paper and will work perfectly. You are correct that double cream is much the same as heavy cream...it's a language thing!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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