Chocolate Florentine roulade
Serves: 8-10
Prep time: 45 minsTotal time: 
Recipe photograph by Tara Fisher
Chocolate Florentine roulade
This flourless chocolate roulade is rolled with a decadent Florentine cream
Serves: 8-10
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
646Kcal
Fat
36gr
Saturates
20gr
Carbs
66gr
Sugars
52gr
Fibre
2gr
Protein
9gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g dark chocolate (70% cocoa solids), chopped
- 5 large eggs, separated
- 225g caster sugar
- ½ tbsp amaretto liqueur
- 2 tbsp cocoa powder, to dust
For the filling
- 125g glacé cherries, rinsed and roughly chopped
- 2 tbsp amaretto liqueur
- 100g Florentines - use gluten-free Florentines (such as Thomas J Fudge), if required
- 1 tbsp icing sugar
- 1 x 300ml pot double cream
To decorate
- 50g dark chocolate (70% cocoa solids), chopped
- 25g glacé cherries, rinsed and finely chopped
Step by step
Get ahead
Make up to end of step 4 the day before and cover. The roulade can be filled and decorated a few hours before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the chopped glacé cherries for the filling aside to soak in 2 tablespoons amaretto. Grease and line a 25cm x 35cm Swiss roll tin. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then set aside to cool slightly.
- Meanwhile, using an electric hand whisk, beat the egg yolks with the sugar in a large bowl for 3-4 minutes until pale. In another bowl and using clean whisks, whisk the egg whites to soft peaks.
- Mix the cooled melted chocolate into the yolk mixture, with a pinch of salt and 1⁄2 tablespoon of amaretto. Add the egg whites, mixing in a spoonful at first to loosen the mix, then fold in the rest in 3 batches.
- Pour the mixture into the lined tin, tilting the tray so that the mixture reaches the edges. Bake for 15 minutes until set and lightly springy. Leave to cool in the tin.
- Reserve a few Florentines to decorate, then chop the remainder quite small. Drain the amaretto from the soaked cherries into a mixing bowl. Add the icing sugar and cream and whip to soft peaks. Fold in the chopped amaretto- soaked cherries and Florentines.
- Turn the roulade out onto cocoa- dusted baking paper. Peel away the lining paper. Use a small sharp knife to gently score an indentation 1cm in from one of the shorter sides (don’t cut all the way through). Spread the Florentine cream over the roulade and roll it up from the marked end. Transfer to a plate.
- Melt the 50g chocolate as before and drizzle over the roulade. Roughly chop the reserved Florentines and sprinkle these and the extra cherries on top.
