Chocolate Roll Without Flour

One of those desserts where youll get maximum satisfaction with minimal effort. Before rolling the cake, you can also spread sliced strawberries and fresh raspberries or blueberries over the cream. The good news is that the sponge cake doesnt contain flour, so you can confidently serve this dessert to anyone avoiding gluten.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 180 g chocolate, dark

  • 5 pieces Egg, fresh

  • 120 g Sugar, white

Cream

  • 2.5 dl Sweet cream

  • 100 g chocolate, dark

  • 2 cl Alcohol, Rum

Steps

  1. First, prepare the chocolate cream, which needs to be chilled in the refrigerator for at least 6 hours before whipping.

  2. Pour the cream into a saucepan and heat it slowly over low heat for about 5 minutes (be careful not to let it boil). Meanwhile, break, chop, or cut the chocolate into pieces.

  3. Add the chocolate to the hot cream. Cook over low heat, stirring constantly, for about 2-3 minutes or until the chocolate is completely melted. Finally, add the rum, mix well, and remove the saucepan from the heat. Let the chocolate cream cool to room temperature, then pour it into a bowl and refrigerate for at least 6 hours to chill thoroughly.

  4. Prepare the sponge cake. Preheat the oven to 180 degrees Celsius. Grease a low baking tray (23 x 33 cm) with oil and line it with parchment paper.

  5. Break or cut the chocolate into pieces and melt it in a bowl over a water bath. Remove from heat, gently stir with a spatula, and let it cool until lukewarm.

  6. Separate the egg yolks and whites into two bowls. Add sugar to the yolks and beat with an electric mixer until pale and creamy, then mix in the melted chocolate. Beat the egg whites into stiff peaks, and gently fold them into the chocolate mixture in two or three batches using a spatula.

  7. Pour the prepared batter into the baking tray and spread it evenly with a spatula. Bake the sponge cake in the preheated oven for 15-20 minutes. It's done when it feels springy to the touch.

  8. Prepare another piece of parchment paper and dust it with cocoa powder. Place the baked sponge cake on top and carefully remove the parchment paper from the bottom. Let the cake cool.

  9. Take the bowl of chocolate cream out of the refrigerator and whip it on medium speed for about 3 minutes until it becomes firm.

  10. Spread the chocolate cream over the cooled sponge cake, then roll it up along the longer side, using the parchment paper to help. You can serve the dessert immediately or refrigerate it for a few hours to chill and set.

Nutrition Information (Per 100g)

  • Calories: 332.15 kcal
  • Fat: 15.59 g
    • Saturated Fat: 8 g
  • Carbohydrates: 38.39 g
    • Sugars: 33.19 g
  • Protein: 7.06 g
  • Fiber: 2.53 g