Have you heard of the 80/20 rule? Eat well 80% of the time. This recipe applies to the 20%. Strictly for enjoyment. And these won’t disappoint.
Have you had a chocolate roll before? This is a recipe I adapted from my Aunt Nancie, who made this cake for many special occasions. I didn’t try to make one myself until this past Christmas. This cake recipe calls for very little flour and swapping out regular flour for almond flour worked well. I assume any gluten free flour would work okay, but I have only tested this with almond flour.
While it’s not a hard recipe to make, it’s not super fast and it does have several components so if you are not up for a little baking project in the kitchen, then ask your bestie, your sweetie, your mom, your co-worker or someone in your life who likes to bake to make this for you. You need a little chocolate roll in your life.
I made this as one big log cake a couple times and my kids have requested this cake for their next birthdays. I thought mini rolls would be cute. And easy to share. Maybe it’s because my kids are still little but I like things in bite size forms. And have I mentioned these are seriously delicious.
The cake is light and airy from the whipped egg whites and whipped yolks and then you add some rich chocolate ganache and whip cream and it’s almost too good to share. But you gotta share. Share the love people.
The cake is baked on a sheet pan so it’s very thin. I added a thin layer of dark chocolate ganache and then a layer of whip cream, cut the cake into strips, rolled each strip and then added more ganache on top. If the bottom of the cake is sticking to the pan, use a spatula to lift it off and then roll.
The cake does break a bit when you roll it but don’t worry too much- the chocolate ganache frosting will cover it right up.
- 6 pastured eggs, separated
- 1/4 cup cocoa
- 1/4 cup almond flour (or a gluten free flour)
- 3/4 cup sugar
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 cup organic whipping cream
- 2 tbsp confectioners sugar
- 6 ounces dark chocolate (or semi sweet)
- 2 tbsp organic butter
- 1/4 cup heavy cream
- 1/4 cup confectioners sugar (optional)
For the Cake:
1. Preheat oven to 350. Grease a 12x17 sheetpan and line it with parchment paper, leaving a few inches hanging over each edge.
2. In a large mixing bowl, beat the 6 egg whites until soft peaks have formed.
3. Beat the 6 egg yolks until blended and fold into the egg whites.
4. Sift together the cocoa, flour, sugar, baking powder, and salt. Fold into the egg mixture.
5. Fold in the vanilla.
6. Pour batter into lined baking sheet and bake for 15-18 minutes.
7. Cool for 5 minutes and then turn onto the back side of an equal sized baking sheet, lined with parchment paper. Gently remove the top sheet of parchment paper. Let cake cool.
8. Add about 1/2 cup of ganache to the cake and spread evenly.
9. Add the whip cream and spread an even layer. Refrigerate for 15 minutes.
10. Cut the cake in half lengthwise. Cut the cake widthwise in about 1 - 1 1/4 inch slices. Roll each slice and set on a cutting board. If the cake is sticking the the bottom of the pan. use a spatula to lift it and then roll.
11. Spread the ganache onto the top of each peace, Sprinkle with confectioner's sugar. Refrigerate until ready to serve.
To make whip cream:
1. Pour cream and sugar into a large bowl. Using a hand mixer, whip until stiff peaks are formed,
To make Ganache:
Using a double boiler (or just a saucepan with a little water and a glass bowl on top) melt the chocolate, butter and cream, stirring often. Sift the confectioners sugar into the bowl and use a whisk to stir, avoiding any lumps forming. Stir often. Ganache should glisten.
Adapted from my Aunt Nancie's recipe