Double chocolate Roulade
This double chocolate Swiss roll is amazing. Light and airy, with just a hint of espresso to heighten the chocolatiness.
| Category: | Sweets Chocolate Cakes & Pies |
Ingredients
Cake
| 4 lg eggs, separated |
| 2/3 cup white sugar |
| 1 tsp espresso powder (or 1 tbsp strong coffee) |
| 1/4 cup butter, unsalted, melted |
| 1 tsp vanilla extract |
| 2/3 cup Frankie's gluten-free all-purpose flour blend |
| 3 tbsp cocoa powder |
| 1 tssp baking powder |
| 1/4 tsp Kosher salt |
Filling
| 1 cup 35% heavy whipping cream |
| 3 tbsp Kahlua |
| 1/4 cup chocolate, melted, at room temperature |
Double chocolate Roulade Directions
Begin by preheating your oven to 350°F or 175°C
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl beat the egg whites to stiff peaks and set aside.
In another mixing bowl beat the egg yolks and sugar to a ribbon-like consistency.
In a third bowl sift Frankie's gluten-free all-purpose flour blend, cocoa powder, then combine the espresso powder (note: if using brewed coffee add it when the vanilla is added), baking powder and Kosher salt. Stir to combine.
Add the butter and vanilla to the egg yolk mixture and mix to combine. Then add the flour mixture and mix to combine. Fold in the egg whites.
Spread out in a thin layer onto the parchment paper and bake for 12-14 minutes.
Remove from heat and immediately remove from pan. Place another piece of parchment paper on top of the cake and a tea towel on the bottom and roll the cake from end to end. Let cool completely in the fridge or on the counter before proceeding.
When the cake is cool, whip the whip cream to stiff peaks and add the Kahlua and melted chocolate. Beat on high for an additional few seconds.
Unroll the cake and remove the parchment paper from the top. Spread the whip cream onto the cake leaving about 1 inch (2.5cm) of space at the end. Begin rolling the cake up while removing the towel and the bottom piece of parchment paper and continue rolling until you've reach the end.
Let the cake setup in the fridge for a few hours. Serve and enjoy.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
