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.
sh says
My grandma made these ahead of time and then froze them. She would then take them out of the freezer and dust them with powdered sugar. By the time we finished eating our Thanksgiving or Christmas dinner dessert was ready.