Nut-Free Deluxe Chocolate Roll
Indulge in the rich, decadent delight of this Nut-Free Deluxe Chocolate Roll, a show-stopping dessert perfect for any chocolate lover. This recipe features a light and airy cocoa sponge cake rolled up with a silky homemade chocolate ganache filling, ensuring every bite melts in your mouth. With no nuts in sight, it’s a safe and satisfying treat for anyone with nut allergies. The step-by-step rolling technique creates a stunning spiral presentation that’s as beautiful as it is delicious. Ready in just over an hour, this elegant dessert is dusted with powdered sugar for a classic finish and serves as a wonderful centerpiece for holiday gatherings, birthday celebrations, or weekend indulgence.
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Recipe Information
Ingredients
- 0.5 cup unsweetened cocoa powder
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
Instructions
Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly-roll pan with parchment paper, leaving extra paper hanging over the edges for easy removal later.
In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt until well combined.
In a large mixing bowl, beat the eggs using a hand mixer until they are pale and thick, about 5 minutes. Gradually add the granulated sugar and continue beating until the mixture is fluffy.
Add vanilla extract to the egg mixture and mix until incorporated.
Gently fold in the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared pan and spread with a spatula to ensure the batter reaches all corners.
Bake for 10-12 minutes or until the cake springs back when lightly pressed.
Dust a clean kitchen towel with some of the powdered sugar. Carefully turn the cake out onto the towel immediately after baking.
Peel off the parchment paper and roll the cake up with the towel, starting from one of the short sides. Allow the cake to cool completely while rolled.
To make the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips and butter, stirring until everything is melted and smooth. Let cool to room temperature, then refrigerate until it has a spreadable consistency, about 1 hour.
Once the cake is cooled, carefully unroll it and spread the chocolate filling evenly across the surface.
Re-roll the cake without the towel this time. Transfer the roll to a serving platter, seam side down.
Dust the top with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
4076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 562.9 g | 205% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 398.6 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 435 mg | 33% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 3000 mg | 64% | |
*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.
