Dessert

Flourless Chocolate Souffle Roll is for Dessert.

Flourless Chocolate Souffle Roll takes several minutes to prepare.

Flourless Chocolate Souffle Roll takes several minutes to cook.

Flourless Chocolate Souffle Roll makes 10 servings.

The ingredients for Flourless Chocolate Souffle Roll are:

Flourless Chocolate Souffl? Roll
(or Yule Log if making during the holidays)

Prep time: 25 minutes | Cook time: 20 minutes

I started making this cake many years ago during Passover season. It?s completely flourless, but oh, so delicious! This recipe is so simple, you?ll wonder why you don?t make it more often.

Ingredients: (cake roll)
7 oz real semi-sweet (or 60% bittersweet) chocolate pieces
4 Tbsp strong coffee (liquid)
7 eggs, separated
? cup sugar
2-4 Tbsp cocoa powder

Ingredients (filling)
1 cup whipping cream
3 Tbsp confectioners sugar
2 tsp vanilla

Directions:

1. Preheat oven to 350? F.
2. Mix filling ingredients together and set aside in refrigerator.
3. Line a jelly roll pan (13? x 9?) with parchment paper. Set aside.
4. Melt the chocolate pieces with coffee, using either a double boiler. Stir until blended. When completely melted, remove from heat and cool slightly.
5. Beat egg whites until stiff then add ? cup sugar. Set aside.
6. In a separate bowl, beat egg yolks with ? cup sugar, then add chocolate mixture.
7. Fold egg white mixture into egg yolk mixture, using a spoon to stir.
8. Pour egg mixture onto the parchment lined jelly roll pan, spreading mixture out evenly across the parchment.
9. Bake 15 minutes (or until firm). Remove from oven and cool completely, covering with a damp towel across the top of the pan.
10. When cake is completely cooled, spread a clean sheet of parchment paper on a countertop, and sprinkle with the cocoa powder. If parchment is not completely covered increase the amount of cocoa used.
11. Take the towel from the top of the cake pan, and holding the edges of pan, flip the cake upside down onto the cocoa covered parchment on the counter. Be prepared for a bit of cocoa to poof out when you drop the cake.
12. Spread the filling over the cake evenly.
13. Holding the edges of the parchment, begin rolling the cake, removing the parchment as the roll begins to come together. Continue this process until roll is complete.
14. Slide the cake roll onto a serving dish. If it is too large for the dish, cut off a section of the roll and place along side the cake roll. Garnish as desired.


Variations: To make chocolate filling with the above recipe, add 3 Tbsp cocoa powder to the whipping cream mixture. For a cherry cream filling, add 2 Tbsp maraschino cherry juice in place of the vanilla. If using cherry, you can also stir in a few chopped maraschino cherries for garnish and top the cake with a few whole cherries.

Here is how you make Flourless Chocolate Souffle Roll:

Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user BONITADC.

The nutritional information for Flourless Chocolate Souffle Roll is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 324.7

• Total Fat: 18.2 g
• Cholesterol: 145.9 mg
• Sodium: 57.8 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 2.5 g
• Protein: 6.3 g