Best Double Chocolate Roll Flourless Recipes

5 INGREDIENT FLOURLESS BROWNIE ROLL RECIPE

Steps:

• Pre-heat the oven to 350°F (180°C). Butter and line a 15 x 10-inch baking tray with parchment paper, leaving some parchment hanging over the sides to assist in rolling the cake. Set aside.
• In a small bowl combine the water and Ghirardelli 60% Chocolate Chips chocolate. Melt the chocolate gently either in the microwave or over a Bain Marie. Take care when melting chocolate as you don't want it to get too hot or it can burn. Set the chocolate aside to cool while preparing the rest of the cake.
• In the bowl of a stand mixer fitted with a whisk attachment whip the eggs on high for 2-3 minutes until they begin to thicken slightly.
• While the machine is going, slowly stream in the sugar and continue whipping. Whip the eggs on high until very thick and pale in color. The mix should hold a ribbon shape when done. This will take about 4-5 minutes.
• Next, pour in the cooled, melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips and whip until the chocolate is fully mixed in. Run a spatula underneath to make sure it's totally combined.
• Transfer the batter to the prepared baking tray and sprinkles over an extra few Ghirardelli Semi-Sweet Chocolate Chips.
• Bake on the middle rack for 15-18 minutes. This roll bakes really fast, less is more as you want a slightly fudgy brownie.
• Remove from the oven and allow to cool for 3-5 minutes, just until you can handle the roll. Important step: while still warm, gently roll up the roulade like you would if you had filled it. This will ensure fewer cracks once the cake is fully cooled (see video).
• Once the cake has fully cooled, lay a clean towel over it followed by a cooling rack. In one swift motion flip over the cake where the baking tray is facing you (See video). Carefully remove the cooling rack from underneath so you are left with the cake laying on the towel. Gently peel away the parchment paper from the cake.
• On the side facing you, spread the whipped cream over the surface almost to the edge.
• Using the towel, carefully and slowly roll the cake up into a log. Roll up until you roll it on its seam. You will see cracks form but do not worry, this is part of the charm of the cake.
• Using the towel for leverage lift the rolled cake onto your serving platter.
• To garnish the roll, generously drizzle over the ganache and let it drip down the sides.
• Pipe some whipped cream down the center of the roll and place on some Ghirardelli Dark Sea Salt Eggs and Ghirardelli Milk and Caramel Bunnies.
• Serve as part of your Easter Brunch or Passover celebration. Any leftovers can be covered and stored in the fridge for up to 3 days.

DOUBLE CHOCOLATE ROLL (FLOURLESS)

Steps:

• Preheat the oven to 350 degrees.
• Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
• Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
• Separate the egg yolks and egg whites into two separate bowls.
• In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
• In another bowl, beat the egg whites with the salt until they are frothy.
• Add the cream of tartar and beat the egg whites until they hold soft peaks.
• Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
• Combine the egg yolks with the chocolate mixture.
• Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
• Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
• Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
• Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
• Remove the towels and run a knife along the side to release the wax/parchment paper.
• Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
• Invert the cake onto the baking sheet and peel the wax paper off the top.
• MAKING THE FILLING:.
• In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
• After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
• Spread the filling over the cake leaving about a 1 inch border.
• Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
• Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
• Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.