Flourless Chocolate Roll6 Reviews
“Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.” - by Penny
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Line a 17-1/2x11-1/2 inch jelly roll pan with foil leaving a 2 inch overhang on short sides, fold overhang under the pan. Spray with foil with non-stick cooking spray and dust with flour. Tap out any excess flour.
- In the top of a double boiler over hot, not simmering, water, melt the chocolate with the coffee stirring until smooth. Remove from double boiler and cool about 10 minutes until tepid.
- Separate the eggs. With an electric mixer beat the egg yolks at medium speed until blended. Add 1/2 cup sugar in slow steady stream, beating. Increase speed of mixer to medium high and continue beating 3 - 5 minutes until pale yellow and tripled in volume. Beat in the tepid chocolate mixture and vanilla until blended.
- Beat egg whites until frothy, increase speed of mixer and beat until soft peaks start to form. Add the remaining 2 tablespoons of sugar and beat until stiff peaks.
- Fold 1/3 whites into egg yolk/chocolate mixture to lighten it. Fold in remaining whites gently, don't over fold or you'll deflate the cake.
- Spread batter into prepared pan and bake at 350 degrees F (175 degrees C) for 12-15 minutes or until a toothpick comes out clean or cake springs back when gently touched in center.
- Run knife around edges of pan, invert on clean kitchen towel. Peel off foil and starting on one long side roll the cake with towel into long cylinder. Cool on a rack for 20 minutes. When cool spread with mousse or whipped cream or pudding mixed with whipped cream and roll up again. Dust with cocoa if desired or powdered sugar. Great served with raspberries on the side as garnish.
Amount Per Serving (8 total)
- 201 cal
- 10.7 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I was making this to take over to someone's house for dinner and thought it sounded good and wouldn't take much time. Well I made it, rolled it up then went to unroll it and it broke all up. I thoug..." See moreht I did something wrong, I already had the filling so I thought I would try to make it again and make sure I followed the directions perfectly. I waited the said time to unroll it and it did the same exact thing. What a disaster. Now I have to look for something else to make before I go over to friends!!!"
"this really is a great recipe, but you have to wait until the cake is COMPLETELY COOLED before spreading the filling onto the cake and attempting the roll. It also helps to flip it onto the waxy side..." See more of a sheet of waxed paper first."
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