flourless chocolate roulade

this beautiful flourless chocolate roulade is my all time most requested recipe!

I don’t think there’s a more beloved recipe in my repertoire than this flourless chocolate roulade!

flourless chocolate roulade

it can be a challenge to come up with unique Passover desserts!

Passover starts tomorrow and this dessert has been a staple at our Seders for as long as I remember. It can be a challenge to find a dessert that is flourless (as you cannot use flour in any cooking or baking during the holiday), serves a crowd (we are typically 15-20 for dinner) and is delicious. This cake does it all.

Over the years, as more and more people are adopting gluten-free diets, I find myself making this cake throughout the year as well.

flourless chocolate roulade

what IS a roulade, exactly?

A roulade is just a fancy word for a roll cake (just like my OTHER fave flourless dessert, this meringue roll!), baked flat and filled prior to rolling it up.

I made this cake about 40 years ago in a baking class I took, and I loved the rustic appearance. It was reminiscent of the roll cake my Grandma Fay would make for me every year on my birthday, but larger, flourless and completely embracing of the cracks that occur when you roll it up.

what ingredients to do you need?

Although this cake looks fancy it’s really quite easy to execute – and even better, it requires only a few basic, easy-to-find ingredients:

eggs
granulated sugar
chocolate chips
vanilla
heavy cream
cocoa powder

how do you make it?

You’ll start by melting the chocolate chips, vanilla and some cold water in a large heatproof bowl over a pan of simmering water. You’ll use this bowl for the final mixing which saves a bit on the number of bowls you’ll dirty.

Whip the egg yolks and some of the sugar till thick and pale, and then beat in the cooled chocolate mixture. Pour the mixture back into the bowl you melted the chocolate in and clean and dry your mixer bowl and attachment.

Beat the egg whites with some more of the sugar till you get stiff, glossy peaks and fold that into the chocolate in 3 additions.

Bake the cake in a sheet pan and cool completely. Sift cocoa powder over the surface (this prevents the cake from sticking) and invert onto a large piece of foil. Whip heavy cream and sugar and spread over the surface of the cake. Use the foil to roll it up and freeze to set!

this is a do-ahead dream!

Because this cake serves a crowd I love it for larger gatherings – even if I don’t need a flourless option like I do on Passover. It can sit, covered in the freezer for a few days, and just needs some time in the fridge to soften prior to serving. I’ll transfer it to the fridge during dinner (when there’s probably some cleared out space now that you’re serving your main course) and then slice and serve!

If you love the idea of a flourless chocolate cake but need something more “scaled down”, try this smaller cake, served with whipped cream. Need even smaller? These cupcakes are DELICIOUS!

Let me know if you try this recipe, and have a lovely holiday if you’re celebrating!

flourless chocolate roulade on a white ceramic plate next to a fringed linen napkin

flourless chocolate roulade on a white ceramic plate next to a fringed linen napkin

Flourless Chocolate Roulade

sherisilver
A crowd pleaser if there ever was one - hands down my most requested dessert of all time!
No ratings yet
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Servings 12
Calories 481 kcal

Ingredients
  

  • 10 large eggs, separated (separate cold and let come to room temperature before using)
  • 2 cups granulated sugar, divided
  • 12 ounces semi-sweet chocolate chips
  • 6 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • cocoa powder, for sifting

Instructions
 

  • Pre-heat the oven to 400 degrees . Line a sheet pan with parchment paper and spray with non-stick cooking spray.
  • Melt the chocolate chips, water and vanilla in a large heatproof bowl set over a pan of barely simmering water, stirring frequently. Remove from the heat and let cool to room temperature.
  • Using the whisk attachment, beat the yolks in a stand mixer on low speed till blended. With the mixer still running, gradually add 3/4 cup of the sugar. Increase the speed to medium-high and beat till pale and thick. Pour in the cooled chocolate mixture and beat till well blended. Transfer this mixture back into the bowl that you melted the chocolate in and set aside
  • Thoroughly clean and dry your mixer bowl and attachment (I usually give them both a final swipe with a paper towel to pick up any last traces of grease). Pour in the egg whites and beat on low speed till the surface is completely covered in small bubbles (read my post on beating egg whites for more details!). Increase the speed to medium and gradually add 3/4 cup of the sugar. Once the sugar is completely incorporated increase the speed to medium-high. When you see tracks formed by the whisk, increase the speed to high and beat until the mixture is stiff and glossy.
  • Working with swift but gentle motions, fold the egg whites into the chocolate mixture in 3 additions. Scrape into your prepared pan and smooth with a large angled spatula. Bake for 10 minutes. Reduce the oven temperature to 250 degrees and bake for another 10 minutes, or till a toothpick tests clean. Remove from the oven and place on a wire rack. Cover the cake with a cool damp cloth or paper towels (some cake will stick to the towels when you remove - don't worry). Cool completely.
  • Remove the cloth (some cake will stick to it, it's okay!) and sift a generous amount of cocoa powder over the surface. Run a small sharp knife around the edges of the cake to loosen. Place a large piece of tin foil (or 2 pieces taped together) over the cake - top with a sturdy board that is slightly larger than the pan and invert the cake onto the tin foil/board. Remove and discard the parchment paper.
  • Clean and dry the mixer bowl and attachment and whip the heavy cream on medium speed till it begins to thicken. Gradually add the remaining 1/2 cup of sugar. When the sugar is completely incorporated increase the speed to medium-high, beating till soft peaks form. Spread the whipped cream over the cake, leaving a small border around the edges. Using the tin foil as an aide, roll the cake and cover with the foil - don't worry if the cake cracks! Freeze for at least an hour, or up to 2 days ahead.
  • Let the cake soften in the fridge for an hour or so prior to serving.

Nutrition

Serving: 1gCalories: 481kcalCarbohydrates: 49gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 183mgSodium: 66mgPotassium: 250mgFiber: 2gSugar: 45gVitamin A: 795IUVitamin C: 0.2mgCalcium: 65mgIron: 2mg
Keywords cake, chocolate cake, flourless, gluten free, roll cake
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12 Comments

  1. Sandra on April 5, 2012 at 2:40 pm

    I JUST put the toffee-chocolate matzah in the fridge to cool…we’re getting ready for Passover at this end of the continent as well. The girl has a chocolate seder at camp today – it’s a good life when you are six!



    • sheri silver on April 5, 2012 at 9:13 pm

      GAAAHH! Love matzoh “crack”! Enjoy!



  2. Lisa Sperling on April 5, 2012 at 5:19 pm

    Oh my goodness!! This leaves me longing for a creamy, chocolaty treat! (a chocolate roulade, to be exact). Your recipes are amazing, Sheri!



    • sheri silver on April 5, 2012 at 9:13 pm

      Thank you so much – this made my day! 🙂



  3. Meri on April 5, 2012 at 7:33 pm

    That looks amazing!



    • sheri silver on April 5, 2012 at 9:11 pm

      Thank you! 🙂



  4. Drew on April 6, 2012 at 1:39 am

    This sounds awesome. I’m going to have to make this soon, but I can’t guarantee I won’t worry if cooling cake sticks to my tea towels. Those towels need to know whose cake they’re stealing! Happy Passover!



    • sheri silver on April 6, 2012 at 7:27 am

      Thank you Drew – I understand that you are quite the baker so I’m truly flattered! As for the towels – when you are actually considering scraping the bits of cake off with a fork, well, you’ll know who’s boss!



      • Drew on April 6, 2012 at 2:44 pm

        LOL!
        Yeah, and this time it won’t be Tony or Angela.



        • sheri silver on April 7, 2012 at 9:02 am

          Love it! 🙂



  5. GreetingsfromTexas! on April 6, 2012 at 8:58 am

    Looks great! I don’t know much about seders but from what it sounds like (this cake, a group of 20 people!!) it sounds awesome. Enjoy the cake and your holiday!



    • sheri silver on April 6, 2012 at 9:54 am

      Thank you! And if you are ever in New York you can consider yourself invited – would love to be your “first” seder! 🙂



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Hi! I'm Sheri!

Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!