Flourless Chocolate Cake Roll
So the irony of this recipe is I made it three times on the same day striving for perfection! Many, many recipes talk about rolling it while warm using a towel. IGNORE that! I read one chat board that said that is ridiculous and to skip it. So on my final attempt I skipped it and it came our just perfectly! Simply let it cool and then roll it up!
Flourless Chocolate Cake Roll
Ingredients
- 6 eggs, separated and at room temperature
- ¾ cup sugar
- 6 ounces semisweet chocolate
- 3 Tablespoons water
- pinch salt
- Cocoa powder
- 1¼ cups heavy cream
- 2 tablespoons confectioners' sugar, optional
- ½ teaspoon vanilla.
Instructions
- Preheat oven to 350 degrees.
- Spray a 10x15 with pam, line w parchment and spray again.
- Beat the egg yolks until creamy and gradually beat in the sugar until the mixture is very thick and light in color.
- Meanwhile microwave the chocolate and water until smooth and cool.
- Stir the melted chocolate into the yolk mixture.
- Beat the egg whites with the salt until stiff.
- Fold the whites into the chocolate mixture.
- Spread into the pan and bake 15-18 mins.
- Cool in the pan.
- Sift a layer of cocoa evenly over the cake.
- Lay a piece of parchment onto a cookie sheet and carefully flip the cake onto the parchment.
- Remove the original parchment it baked on.
- Beat the heavy cream, with the sugarand vanilla until thick.
- Spread over the chocolate roll and using the parchment paper underneath as a guide, roll the cake like a jelly roll and slide seam down onto a board or platter.
- Chill several hours.
- Dust with powdered sugar.
Leave a Reply