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Flourless Chocolate Roll

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"Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse." — Penny

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Original recipe makes 8 servings Change Servings

6 (1 ounce) squares semisweet chocolate
1/4 cup strong brewed coffee
6 eggs
1/4 cup white sugar

2 tablespoons white sugar
2 teaspoons vanilla extract
1/8 cup unsweetened cocoa powder, for dusting

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Directions

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.

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this really is a great recipe, but you have to wait until the cake is COMPLETELY COOLED before spreading the filling onto the cake and attempting the roll. It also helps to flip it onto the waxy side of a sheet of waxed paper first.

—nuronurse

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Most Helpful Critical Review

Jan 26, 2004

I was making this to take over to someone's house for dinner and thought it sounded good and wouldn't take much time. Well I made it, rolled it up then went to unroll it and it broke all up. I thought I did something wrong, I already had the filling so I thought I would try to make it again and make sure I followed the directions perfectly. I waited the said time to unroll it and it did the same exact thing. What a disaster. Now I have to look for something else to make before I go over to friends!!!

—MOMCOOKS45

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8 Ratings

Jun 07, 2005

This one should have no star at all. It fell apart and wasn't even good enough to make a trifle...

—BARBIEB06

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Oct 27, 2010

The text of the recipe mentions beating 1/2 cup of sugar into the yolks; the ingredients list 1/4 cup, which is correct. It took 16 minutes to be fully cooked. After cooling the cake to room temp in the pan, I inverted it onto wax paper and let it rest cool for another half hour before adding the filling and rolling it. It was still fragile, but held up. The taste was excellent.

—MV

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Jul 18, 2008

I attempted this cake the other day for a friend's birthday. I followed the directions exactly, and the cake completely crumbled when I tried to roll it. I, like the other reviewer, already had my filling made, so I tried to default to a trifle. Since there was no flour (which was the appeal of the recipe in the first place) there was no substance to the cake, and it turned to mush when layered with my fillings. I am glad to know that I am not the only one who had difficulties in the rolling. Otherwise the cake had a decent flavor, a little bitter for my taste though.

—krismrich

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Oct 08, 2012

I have made a chocolate roll with regular flour many times, but changed my method slightly for this recipe. Please note there is a typing error in point 3 and only 1/4 cup white sugar should be used. I cooked for 13 minutes, then let the cake sit in the pan until it was completely cooled. I then flipped it onto wax paper, spread the whipped cream and immediately rolled up. The roll had no cracks and it looked and tasted great. All the family liked it and I will be making this again.

—Caroline

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Nutrition

Calories
201 kcal
10%

Carbohydrates
22.5 g
7%

Cholesterol
159 mg
53%

Fat
10.7 g
16%

Fiber
1.9 g
8%

Protein
6.5 g
13%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Flourless Chocolate Roll

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 201
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
Saturated Fat 5g 25 %
Cholesterol 159mg 53 %
Sodium 53mg 2 %
** Potassium 76mg 2 %
Total Carbohydrates 22.5g 7 %
Dietary Fiber 1.9g 8 %
Protein 6.5g 13 %
Sugars 20.3g
Vitamin A 4 %
Vitamin C 0 %
Calcium 3 %
Iron 20 %
** Thiamin 2 %
** Niacin 9 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.