Description
This decadent chocolate roulade is rich but surprisingly light. This also means the cake can crack slightly when it’s rolled, but that’s just proof that it’s flourless. If you find it very difficult to shape, wrap in plastic and refrigerate and then mould into shape.
Ingredients
6 eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, plus extra for dusting
1 tsp vanilla extract
Pinch of salt
1/2 cup heavy cream, for filling
1/2 cup chocolate chips, for filling
Melted chocolate, for drizzling
Chocolate shavings, for garnish
Instructions
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Beat egg yolks and 1/2 cup sugar until thick and pale. Incorporate the flour and cocoa powder gently.
In a separate bowl, whisk the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Fold the egg whites into the yolk mixture gently. Spread the batter onto the prepared pan and smooth the top.
Bake for 12-15 minutes. Dust a clean kitchen towel with cocoa powder and invert the warm cake onto it. Peel away the parchment paper, roll the cake with the towel, and let it cool.
Unroll the cake. Whip the heavy cream to soft peaks, fold in the chocolate chips, and spread over the cake. Roll it up again without the towel.
Drizzle with melted chocolate and garnish with chocolate shavings. Slice and serve.