Chocolate Roll

Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Serves 8-10


  • 175g dairy free chocolate
  • 6 eggs, separated
  • 175g caster sugar

  • 200g chestnut puree
  • 150g dairy free chocolate, melted
  • 1 jar cherry compote or jam
  • Icing sugar and sprinkles to decorate


  1. Heat the oven to 180°C / 160°C fan / Gas 4.
  2. Grease and line a 33cm x 23cm swiss roll tin.
  3. Melt the chocolate gently in the microwave or in a bowl over (not touching) a saucepan of simmering water.
  4. In a clean bowl, whisk the egg whites until they form peaks.
  5. Beat the sugar and egg yolks until smooth and then stir in the cooled melted chocolate.
  6. Stir 4 spoons of the whisked egg whites into the chocolate to loosen it.
  7. Gently fold the rest of the egg whites into the chocolate with a metal spoon.
  8. Once completely mixed, pour the batter into the tin and cook for 20 minutes.
  9. Once cooked, remove the tin from the oven and leave to cool for a few minutes.
  10. Then place a damp tea towel over the tin, followed by a board and turn out.
  11. Use the tea towel to gently roll up starting from one of the long edges.
  12. Remove the tea towel and leave to cool while you make the filling.
  13. Beat the chestnut puree until smooth, you could add a splash of dairy free milk to get it really smooth.
  14. Stir the melted chocolate into the puree.
  15. Move the roll to a serving plate and gently unroll.
  16. Spread the jar of cherry compote evenly, leaving a 2cm border round the edges and at least 3cm along the long edge opposite the one you will roll.
  17. Blob the chestnut mixture over the compote and then spread as well as you can (I used a fork for this).
  18. Roll up the cake and adjust so the seam is underneath.
  19. Cut the edges to neaten and dust with icing sugar and sprinkles.

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