Decadent Chocolate Roulade with Coconut Cream
It feels like the longest January ever. I’ve been super busy with work and the kids seem to be exhausted. Apart from frantically making plans for the summer, I’m starting to look all around for any sign of brighter evenings or of Spring approaching. It’s Valentine’s Day in 2 weeks, and even if it’s just a made up holiday type thing it’s a great excuse to create something delicious in the kitchen.
I can take or leave Valentine’s day, sometimes I cook a special meal, sometimes we don’t even mark it, but for those of you that do celebrate it, this chocolate roulade is the perfect dessert! It is decadent and very chocolatey yet manages to feel light at the same time. The coconut cream is a perfect marriage with the chocolate flavour and the peaches and raspberries, even though it does make it all sweeter than if you could use regular dairy cream.
I first cooked it for Christmas Day dessert, after tasting something similar in a local restaurant. It was a big hit with everyone.
Decadent Chocolate Roulade with Coconut Cream
Decadent Chocolate Roulade with Coconut Cream, Raspberries and Peaches. Gluten Free and Dairy Free
Ingredients
- 175 g Dark Chocolate dairy free
- 6 Eggs
- 30 g Cocoa
- 2 tins Coconut milk refrigerated overnight
- 1 tbsp Icing Sugar
- 1 tin Peaches drained
- 100 g Fresh Raspberries
- 2 tsp Caster Sugar
Instructions
-
Preheat the oven to 180C / 160C Fan / Gas 4.
Grease a Swiss roll tin and line the base and sides with greaseproof paper.
-
Break the chocolate into pieces and melt in a bowl over a pan of simmering water. Set aside and leave to cool slightly.
-
Separate eggs and whisk the egg whites until stiff.
-
In a separate bowl whisk the egg yolks with the sugar until creamy. The mixture should leave a ribbon trail when you lift the beaters. Fold in the chocolate.
-
Fold in the egg whites. Sieve cocoa over the top and ligthly fold in.
-
Pour mixture into the tin and gently tilt tin different ways to level it out.
-
Bake in the oven for 20-25 minutes. It is done when the top feels firm. Leave in the tin to cool. At this point it will crack a little.
-
Open the coconut milk carefully and spoon out all the cream into a bowl. Keep the coconut water aside you can use it for a smoothie or drink as is. Add in two dessert spoons of caster sugar and the vanilla extract and whip for about 5 minutes.
-
Ensure roulade is completely cool. Place a piece of greaseproof on the counter and dust with icing sugar. Turn the roulade carefully onto the paper and remove the lining paper on top.
-
Spread the coconut cream all over the roulade, leaving about 1cm border around the edge. Spread the fruit out over the cream.
-
Make a cut along one edge about 2 cm in and cut about halfway through the sponge. Roll this edge tightly and using the paper, continue rolling until it is completely rolled up. Place the join edge down and place on a serving plate. Sift icing sugar on top.
Pin this Chocolate Roulade recipe for later!
This recipe is part of a group series with my free from blogger friends for Valentine’s Day! The list of bloggers taking part are below and I will update the recipes as they’re published so be sure to check back for your free from Valentine’s dessert inspiration! Happy Valentine’s Day!
Vegan Aquafaba Pavlova with Coconut Cream and Berries from Mandy at Cook Veggielicious. (GF, DF, Ve, SF, NF)
Creamy Vegan Tiramisu Dessert (Top 14 free) Midge at Peachicks Bakery (DF EF GF NF PF SF & Ve)
Valentines Vegan Biscuits With Cranberries by Emma at Free From Farmhouse (DF, EF, NF, SF, Ve)
Oh yum this sounds lush
Thanks Renée
Yum!!! What a beautiful #FreefromValentine Dessert! X
Drool! This sounds and looks utterly gorgeous. Yum x
Thanks Mandy!
This is fascinating, no flour yet you get an amazing rich and light sponge – amazing. Not one for me mind with the eggs but I reckon my family would love this recipe, going to crack it out for a special occasion xx
I couldn’t believe it myself, it tastes so good. Such a pity you can’t have it!
This looks devine! Where can I get one of those tins? x
I got mine on amazon, but have seen them in the home section in Tesco so assume they are widely available. It’s just about a centimetre deep so perfect for making swiss roll or roulade.
Ooh yummy! I’ve always thought it would be fun to try and make one of these. And a great idea for a sumptuous Valentines treat.
I love the look of this! A do like a good chocolate roulade!
Oooo, I love roulades and this looks so so tasty! I’ve never used coconut cream in mine before so I’ll be trying that.
Thank you! I think if you like coconut you will like it, it is a different taste to cream of course but delish
This looks so delicious and moist Laura, I am always slightly scared of making roulade even though I never had a bad experience. Hope I will find time to practice soon. :-)
If I can do it you definitely can! It’s a little worrying doing the rolling part but considering you kind of want it to crack a bit, it all works out!
I do love a good flourless roulade and yours certainly looks drool-worthy. It’s years since I used tinned peaches but they are perfect here. Sounds like peach-melba chocolate yumminess! x
Yeah really is delicious with the peaches!
You had me at chocolate… so please just roll me up inside this one! Looks yummy hun, jo x
Lol!
I love a roulade cake! It just feels like such a treat, and the fact you made it a chocolate one is even better! Love the fruity filling too.
Thanks Mel, it must be chocolate, always ;)
Yummm!!! Love the idea of adding the peaches. Delicious xx
The peaches gave it that extra little something! :)