Double Chocolate Roll Flourless
Indulge in the decadence of this flourless Double Chocolate Roll—an elegant dessert that's as impressive as it is easy to make. Featuring a rich, dark chocolate sponge made without flour, this gluten-free treat is light, airy, and perfectly balanced with a luxuriously creamy milk chocolate filling. The secret lies in carefully folding whipped egg whites into the chocolate batter to achieve a melt-in-your-mouth texture, while the whipped cream filling, infused with vanilla and a hint of sweetness, adds a velvety contrast. Finished with a sprinkle of cocoa or powdered sugar, this roulade is perfect for special occasions or simply treating yourself to a truly indulgent dessert. Ready in under an hour, it’s a showstopping dessert that looks gourmet but is deceptively simple!
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Recipe Information
Ingredients
- 180 g Dark chocolate (at least 70% cocoa)
- 45 g Unsalted butter
- 5 Large eggs, separated
- 100 g Granulated sugar
- 20 g Cocoa powder (unsweetened)
- 300 ml Heavy cream
- 30 g Powdered sugar
- 100 g Milk chocolate (melted and cooled)
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Line a 38x25 cm (15x10 inch) jelly roll pan with parchment paper, ensuring there's an overhang for easy removal.
In a heatproof bowl, melt the dark chocolate and unsalted butter over a double boiler or in 20-second intervals in the microwave. Stir until smooth, then let it cool slightly.
In a medium-sized bowl, whisk the egg yolks with 50g of granulated sugar until pale and creamy. Gradually mix in the melted chocolate mixture until fully incorporated.
In a separate large clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 50g of granulated sugar, beating until stiff peaks form.
Fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture. Sift in the cocoa powder and gently fold it in.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes, or until the sponge springs back lightly when touched.
While the cake is baking, prepare a clean kitchen towel and dust it generously with cocoa powder. Once baked, turn the cake out onto the prepared towel while it's still warm. Carefully peel off the parchment paper, then roll the cake (with the towel) from the short end to form a spiral. Let it cool completely.
For the filling, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Gently fold in the melted milk chocolate until smooth.
Once the cake is cooled, carefully unroll it. Spread the chocolate cream filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up tightly (without the towel), ensuring the seam side is down. Chill in the refrigerator for at least 1 hour to set.
Dust with powdered sugar or cocoa powder for decoration before slicing and serving. Enjoy your rich Double Chocolate Roll!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 28.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
