DOUBLE CHOCOLATE ROLL (FLOURLESS)
This is a flourless cake. Its texture is more like a souffle. This is a roll filled with chocolate cream or ganache. This recipe is great if you are diabetic due to the low carb factor. It is wonderful if you need to eat GF. There is NO flour what so ever in this recipe. I do not claim the creative rights to this recipe because it was given to me back when I was diagnosed as diabetic. It is so rich though I can't really eat it. Chocolate and migraine issue. It is heavenly though.It melts on your tongue. You can change the taste by the type of chocolate you use.
Provided by GSMP3760
Categories Dessert
Time 2h15m
Yield 1 16x11inch roll, 22 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
- Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
- Separate the egg yolks and egg whites into two separate bowls.
- In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
- In another bowl, beat the egg whites with the salt until they are frothy.
- Add the cream of tartar and beat the egg whites until they hold soft peaks.
- Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
- Combine the egg yolks with the chocolate mixture.
- Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
- Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
- Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
- Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
- Remove the towels and run a knife along the side to release the wax/parchment paper.
- Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
- Invert the cake onto the baking sheet and peel the wax paper off the top.
- MAKING THE FILLING:.
- In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
- After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
- Spread the filling over the cake leaving about a 1 inch border.
- Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
- Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
- Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.
Nutrition Facts : Calories 210.9, Fat 18.6, SaturatedFat 11.1, Cholesterol 81.4, Sodium 41.1, Carbohydrate 13.7, Fiber 3.5, Sugar 7.1, Protein 5.1
FLOURLESS CHOCOLATE CAKE
One bite of fudgy Flourless Chocolate Cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. , In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. , In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites., Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. , Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.
Nutrition Facts : Calories 138 calories, Fat 11g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
FLOURLESS CHOCOLATE ROLL
Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.
Provided by Penny
Categories Chocolate Cake
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 22.5 g, Cholesterol 139.5 mg, Fat 10.7 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 5 g, Sodium 53 mg, Sugar 20.3 g
GLUTEN FREE CHOCOLATE CAKE ROLL
No one would guess this is gluen free. This light and fluffy cake roll is much like a wedding cake roll.
Provided by dougdesa
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites until stiff, not dry. In separate bowl, beat yolks until thick and lemon colored. Sift cocoa, sugar and salt. Gradually beat dry mixture into yolks. Add vanilla or almond extract. Fold yolk mixture into beaten egg whites.
- Line jelly roll pan with Reyolds Release foil. Spray foil with PAM. Pour batter into pan.
- Bake at 325 for 15 minutes.
- Allow cake to cook. Spread Cool Whip or softened ice cream on cake. Use the foil to roll the cake. Peel foil from cake as you roll. Cake may then be refrigerated or frozen.
Nutrition Facts : Calories 112.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 116.2, Sodium 117.9, Carbohydrate 16.6, Fiber 0.7, Sugar 15, Protein 4.3
FLOURLESS CHOCOLATE ROLL
Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.
Provided by Penny
Categories Chocolate Cake
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 22.5 g, Cholesterol 139.5 mg, Fat 10.7 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 5 g, Sodium 53 mg, Sugar 20.3 g
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