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Flourless Chocolate Roll

Rated as 3 out of 5 Stars

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

servings 201
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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


Per Serving: 201 calories; 10.7 22.5 6.5 140 53 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 wax...

Most helpful critical review

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...

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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...

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 wax...

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 t...

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

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 ha...

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 ...